Classic Dauphinoise Potato Gratin with Nutmeg Cream
Dauphinoise potato gratin layers thin potatoes with cream, nutmeg, salt and pepper. Slow baking lets the potatoes soften into the cream, giving a rich gratin with a clean, classic flavour.
Servings
Ingredients
- 1.5 kg waxy potatoes peeled and thinly sliced
- 700 ml single cream
- 1 tsp ground nutmeg
- 1½ tsp salt
- ½ tsp black pepper
- 10 g butter for the dish
Instructions
- Butter a gratin dish and heat the oven to 180°C.10 g butter
- Peel the potatoes and slice them very thinly.1.5 kg waxy potatoes
- Mix the cream with nutmeg, salt and pepper.700 ml single cream, 1 tsp ground nutmeg, 1½ tsp salt, ½ tsp black pepper
- Layer the potato slices in the dish, coating the layers with the seasoned cream.
- Bake for 1 hour until the potatoes are tender and the top is lightly browned.
Drink pairing
Dauphinoise potato gratin is rich and creamy, so the best pairings bring acidity, minerality or gentle bubbles to balance the cream.
Alcoholic
- White Burgundy
- Sancerre
- Brut sparkling wine
Non alcoholic
- Sparkling water with lemon
- Chilled apple juice diluted with soda water
- Light black tea
Nutrition per serving
Calories: 533kcal (27%) | Carbohydrates: 44g (15%) | Protein: 7g (14%) | Fat: 38g (58%) | Saturated Fat: 24g (150%) | Cholesterol: 134mg (45%) | Sodium: 686mg (30%) | Potassium: 1256mg (36%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 1254IU (25%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 22mg (27%) | Vitamin D: 1µg (7%) | Vitamin E: 1mg (7%) | Vitamin K: 11µg (10%) | Folate: 50µg (13%)
