Gratin Dauphinois

Indulgent sliced waxy potatoes layered with seasoning and garlic, slow-cooked in double cream until golden and tender.

Cook Time

90 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

15
g

Butter

for greasing

300
ml

Double Cream

NutsSeeds

1
clove

Garlic

crushed

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground

Vegetables

450
g

Waxy Potatoes

thinly sliced; such as Desiree, Golden Wonder or King Edward

Steps

Preheat the oven to 170°C.
Rub a gratin dish liberally with the crushed garlic and butter.
Layer the sliced potatoes into the dish, seasoning each layer with salt and pepper.
Pour the double cream over the potatoes and bake for 75 minutes.
Increase the oven temperature to 200°C and cook for 15 minutes until golden.