Gratin Dauphinoise Recipe
Ingredients
| Garlic | 1 Clove (5 gm), halved | |
| Butter | 2 Tablespoon, softened | |
| Potatoes | 5 Large (Peeled) | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Shredded cheese | 1⁄2 Cup (8 tbs) | |
| Eggs | 2 | |
| Whipping cream | 250 Milliliter (1 Cup) | |
| Light cream/Milk | 250 Milliliter | |
| Nutmeg | 1⁄4 Teaspoon | |
| Butter | 2 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 611 Calories from Fat 357
% Daily Value*
Total Fat 40 g61.9%
Saturated Fat 25.2 g125.8%
Trans Fat 0 g
Cholesterol 206.9 mg69%
Sodium 468.7 mg19.5%
Total Carbohydrates 50 g16.8%
Dietary Fiber 5.5 g22.2%
Sugars 4.7 g
Protein 12 g24.4%
Vitamin A 16.1% Vitamin C 82.7%
Calcium 21.1% Iron 13.2%
*Based on a 2000 Calorie diet
Directions
Spread butter over dish.
Slice potatoes very thinly lengthwise; let stand in cold water for 5 minutes.
Drain and pat dry thoroughly.
Arrange one-third of the potatoes; in dish, overlapping slices.
Sprinkle with one-third of the salt and pepper; top with 1/3 cup (75 mL) of the cheese.
Repeat layers; top with remain ing potatoes.
Beat together eggs, whipping cream and light cream; pour over potatoes.
Sprinkle with remaining salt, pepper and remaining cheese; sprinkle with nutmeg, then butter.
Bake in 325°F (160°C) oven for 1-1/4 hours or until potatoes are tender and top is crisp and brown.
Let stand for 5 minutes.
Chef
