Baked Potatoes “Gratin Dauphinua”
by Editorial Staff
In this version of gratin (a dish baked with a golden-brown crust) – Dauphinois gratin (Au Gratin Dauphinois) – the potato slices are first boiled in cream and then baked with cheese in the oven.
Servings: 4
Ingredients
- Potatoes – 450 g
- Low-fat cream (or high-fat milk) – 300 g
- Fat cream – 100 g
- Gruyere or other hard cheese (shredded on a grater) – 120 g (about 1 glass)
- Garlic – 1 clove (halved)
- Bay leaf – 1 pc.
- Ground nutmeg – 1 teaspoon.
- Salt to taste
- Ground white pepper – to taste
- Softened butter – for greasing the mold
- Fresh parsley (chopped) for serving (optional)
- Chives for serving (optional)
Directions
- Turn on the oven to preheat to 200 degrees. Grease an ovenproof dish with butter and grate with a slice of garlic (remove garlic).
- Peel the potatoes and cut them into thin slices. Rinse the potatoes under running cold water and dry.
- Place potatoes in a large saucepan, pour milk and cream so that the liquid covers the potato slices. Bring to a boil, add bay leaf, nutmeg, salt, and pepper. Reduce heat, cook potatoes for about 10 minutes, until half cooked, but do not overcook.
- Remove the pot from the stove. Separate 1 tablespoon from the total amount of cheese. spoon, and add the rest of the cheese to the pot with potatoes, mix gently.
- Put the potato mixture into the prepared greased form, distribute the potatoes over the form. Remove bay leaves. Sprinkle the remaining cheese over the potatoes.
- Place the dish with potatoes in the oven, bake for 45-60 minutes, until golden brown.
- Remove the potato gratin from the oven and leave at room temperature for 10 minutes. When serving, you can sprinkle the potatoes with parsley or chives.
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