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Dauphinoise Potatoes
Created by: Howcan Team
Ingredients
- 2 pounds of potatoes, thinly sliced
- 2 cups of heavy cream
- 2 cloves of garlic, minced
- 1 cup of grated Gruyere cheese
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, combine 2 cups of heavy cream, 2 cloves of minced garlic, and 1/4 teaspoon of nutmeg. Heat over medium heat until it just begins to simmer, then remove from heat.
- Layer half of the thinly sliced potatoes in a greased baking dish and season with salt and pepper. Pour half of the cream mixture over the potatoes, then sprinkle with half of the grated Gruyere cheese.
- Repeat the layering process with the remaining potatoes, cream mixture, and Gruyere cheese.
- Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.
- Allow the Dauphinoise Potatoes to cool for a few minutes before serving. Enjoy!
Dauphinoise Potatoes, also known as Gratin Dauphinois, originated in the Dauphiné region of southeastern France. This classic French dish is made with thinly sliced potatoes, cream, garlic, and cheese, baked to golden perfection. The dish is believed to have been created in the 18th century by the French chef, Madame de Maintenon, who served it to the Dauphin, the heir to the French throne. Today, Dauphinoise Potatoes are a staple in French cuisine and can be found in many traditional French restaurants. The key to a perfect Dauphinoise is achieving the ideal balance of creamy texture and rich, savory flavor. For the best version of this dish, head to the French Alps region where you can savor the authentic flavors of Dauphinoise Potatoes prepared by local chefs. Whether served as a side dish or a main course, this indulgent potato dish continues to delight food enthusiasts around the world.
80 min
6
320 calories
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