Recipes / Main dishes / Easy gratin dauphinois
Side
Dinner
Vegetarian
Gluten-free
Baked
Easy gratin dauphinois
Thinly sliced potatoes cooked in cream with roasted garlic, nutmeg and thyme, then gratinated with Comté. Tender and melting inside.
- Cooking
- 1 h 50 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
829 kcal
Protein · 10 %
21 g
Fat · 51 %
47 g
Carbs · 39 %
80 g
Estimate per serving as a main dish for 3. As a side dish it serves 6, at about 415 kcal per serving. The percentage is the share of the calories.
Ingredients
For 3 servings
- 1.2 kg potatoes
- 1 head of garlic
- 300 g single cream for cooking
- 2 tbsp thick crème fraîche
- 15 g butter
- 1 tsp nutmeg
- 1 tbsp thyme
- 80 g grated Comté cheese
- a drizzle of oil, salt and pepper
Step by step
- Cut the top off the head of garlic and roast it in a small casserole dish or wrapped in baking paper with a pinch of salt and a drizzle of oil, for 35 minutes at 200 °C.
- Wash the potatoes and slice them quite thinly. Arrange them tightly packed in a baking dish.
- In a saucepan, melt the butter with the cream and crème fraîche, and add the nutmeg, thyme, the peeled roasted garlic, a third of the Comté, salt and pepper. Blend everything.
- Pour the sauce into the dish until all the potatoes are covered. Cover with a sheet of baking paper and a sheet of foil on top and bake for 1 hour at 190 °C.
- Remove the paper, add the rest of the Comté and grill for another 15 minutes. It will be nicely browned on top and very tender inside.