Gratin Dauphinois

Name: Gratin Dauphinois
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 large potato; 3/4 cup light cream (about 200 ml); 1 egg; Nutmeg; Salt, to taste; Black pepper; Grated provolone cheese (optional); 1 garlic clove

Aurea Dias @Aurita

CABA, Argentina

A French dish my friend Nicolette insisted I try. It’s often served alongside meat or fish, or as a side dish for special occasions. Enjoy!

Aurea Dias @Aurita

CABA, Argentina

A French dish my friend Nicolette insisted I try. It’s often served alongside meat or fish, or as a side dish for special occasions. Enjoy!

Saved

Ingredients

40 to 60 minutes

Serves 2 servings

1large potato
3/4 cuplight cream (about 200 ml)
1egg
Nutmeg
Salt, to taste
Black pepper
Grated provolone cheese (optional)
1garlic clove

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Steps

40 to 60 minutes

1

Peel the potato and slice it thinly. Preheat the oven to 350°F (180°C) for 10 minutes, then lower the temperature slightly.
2

Rub a baking dish with the peeled garlic clove to prevent the potatoes from sticking. In a bowl, mix the cream, egg, nutmeg, pepper, and salt to taste.
3

Pour a ladleful of the cream mixture into the bottom of the baking dish. Add a layer of thinly sliced potatoes on top. Repeat the process, layering potatoes and cream mixture until all the potatoes are used.
4

For the final layer, sprinkle grated provolone cheese on top to brown. Bake for 40 to 60 minutes, watching to make sure it doesn’t burn.
5

Serve hot, paired with meat or fish. Enjoy!