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Potato Gratin or Dauphinoise Potatoes
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Servings:
10 people
Author:
Prep Time:
30 minutes
Cook Time:
1 hour, 30 minutes
Total Time:
2 hours
Course:
Side Dish
Main Course
Main
Keywords:
Potatoes
Gratin
potato
cream cheese frosting
Cheese Ball
dauphinoise
🧂 Ingredients
500 ml
whole milk
500 ml
whipping cream
1/2
onion, cut in half
2
garlic cloves
1
bayleaf
2
cloves
4
peppercorns
Salt and pepper
150 g
gruyère cheese,
freshly grated
1 1/2 kg
potatoes,
peeled and cut in 2-3mm slices
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Instructions
1
Place the cream, milk, onion, garlic cloves, bayleaf, cloves and peppercorns in
a saucepan on medium-low heat for 15min. Start the timer when you see lots of
steam coming out.
2
Pass through a sieve/colander and season. When you try the milk you should feel
that the level of salt is slightly higher than you like because potatoes take
lots of salt before you can feel it.
3
Put a bit of milk at the base of the dish so the first layer of potatoes doesn't
stick.
4
On top of that lay 2 layers of potato slices.
5
On top of that add more of the milk until you can see it peeking through the
potatoes. Then add salt, pepper and a bit of grated cheese.
6
Repeat these layers until you use all the potatoes and reserve some cheese for
the top for later on.
7
Flatten out the potatoes using a spatula, cover them with aluminium foil and
take them to a preheated oven at 180°C/350°F for 1 hour or until the potatoes
are well cooked. You know they're done when you can easily put a knife through
the layers.
8
Halfway through the cooking process, remove the aluminium foil and check if it
has dried too much; you should be able to see milk and cream peaking through the
potatoes. If it needs more liquid, fill it with the excess you had left from
before. Also, flatten the potatoes once again. Place the foil back on and into
the oven to finish cooking.
9
Remove the foil and add the rest of the cheese.
10
Return to the oven until it's golden on top, about 15-20min.
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