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Gratin Dauphinois

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<p><a href="http://www.flickr.com/photos/louisbennett/4513101239/">Image Credit</a></p>
Ingredients
  Garlic 1 Clove (5 gm), peeled, halved
  Unsalted butter 1 Teaspoon (For The Dish)
  Idaho potatoes 2 Pound, peeled and thinly sliced (4 Pieces)
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Creme fraiche 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven to 350° F.
2. In the inner side of a 13 x 9 x 2-inch baking dish, rub with the cut side of garlic.
3. Grease the baking dish with butter.
4. In a small bowl, blend creme fraiche and milk.

MAKING
5. In a large saucepan, arrange potato slices and cover with salted cold water.
6. Bring the water to a boil and boil for just 1 minute.
7. Drain and pat dry.
8. In a large bowl, place the potatoes and season generously with salt and pepper.

FINALISING
9. In the greased baking dish, spread half of the potatoes.
10. Pour half of the creme fraiche mixture.
11. Spread the potatoes.
12. Pour remaining creme fraiche.
13. Bake for 50-60 minutes until the potatoes are tender and bubbly and top is golden color.

SERVING
14. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Preparation Time: 
5 Minutes
Cook Time: 
65 Minutes
Ready In: 
70 Minutes
Servings: 
4

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