France · Western Europe
Gratin Dauphinois
Potatoes, cream, garlic. No cheese — that is a different dish.
95 min Serves 6 easysidevegetarianoven
Ingredients
- 1kg waxy potatoes
- 400ml cream
- 200ml milk
- 1 garlic clove
- Nutmeg, salt, pepper
- Butter
Method
- 1
Rub a dish with garlic and butter it well.
- 2
Slice the potatoes 3mm thin — do not rinse them, you need the starch.
- 3
Warm the cream and milk with nutmeg and salt.
- 4
Layer the potatoes, pouring over the cream as you go.
- 5
Bake at 160C for 75 minutes until a knife slides through and the top is bronzed.
Budget note
A kilo of potatoes and a pot of cream feeds six.
Cooking this way every week? Read our guide to the Mediterranean diet on a budget for the pantry list, cost-saving swaps and a 7-day plan.
From the book
The Bistro Ledger
This recipe is one of six in the printable ebook — the same recipes, collected as a PDF you can cook from offline or print.
See the ebook