Gratin dauphinois
Tender potatoes with cream and garlic, baked until golden.
Active time20 min
Cooking1 h 15 min
Total1 h 45 minResting : 5 min
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Ingredients
- 2 cloves of garlic
- 1 kg potatoes
- 20 g butter
- 200 ml pouring cream
- 500 ml whole milk
Preparation
Preheat the oven to 160 degrees Celsius. Peel the potatoes and cut into thin rounds 2 to 3 millimetres thick. Peel the garlic, rub the dish with a clove, then butter it; chop the remaining garlic.
2 cloves of garlic1 kg potatoes20 g butter- oven
- vegetable peeler
- knife
- gratin dish
Arrange the potatoes in the dish. Mix the milk, cream and chopped garlic, then pour over the potatoes.
200 ml pouring cream500 ml whole milk- bowl
- spoon
Bake for 1 hour 15 minutes. Check for tenderness with the tip of a knife and cook for longer if necessary. Cover with baking paper if the top browns too much. Leave to rest for 5 minutes.
- oven
- knife
- baking paper
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration