Dauphinois Gratin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy, peeled, washed, dried and cut into 3mm thin slices
- 1 tablespoon butter
- 1 garlic clove (s), peeled, halved
- 125 ml cream
- 125 ml milk
- 2 egg yolks
- salt and pepper
- nutmeg
- 250 g cheese (Gruyère), rated
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Rub a rectangular ovenproof dish that can hold 1/3 of the potato slices with the butter and rub well with the cut garlic clove.
- Place the perfectly evenly cut, well and carefully dried potato slices in, slightly overlapping, salt, pepper and sprinkle with grated nutmeg. Spread 1/3 of the parmesan evenly over the top and fill up with another 2 layers of potatoes and always season well.
- Whisk together the milk, cream and egg yolk, salt, pepper, season with a little nutmeg and pour evenly over the potatoes. Finish with the Gruyère at the top.
- Cover (aluminum) and place on the bottom of the 180 ° oven for 30 minutes. Then remove the aluminum foil and let it turn golden brown on the middle rail at the same temperature for another 20 minutes.
- This is a wonderful accompaniment to meat with little sauce.
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