Creamy Dauphinois Gratin

Name: Creamy Dauphinois Gratin
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: to taste Salt; to taste Pepper; Garlic; to taste Nutmeg; 50 g Butter; 30 cl Whole liquid cream; 1 l Milk; 1 kg Potato

Gratin

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This dauphinois gratin is a comforting and tasty dish, perfect for autumn or winter evenings. I often prepare it to accompany a roast or poultry, but it is also delicious served alone with a green salad. The key to this gratin lies in the quality of the potatoes and cream. I use firm potatoes and whole cream for a smooth and delicious result. Garlic and nutmeg bring a touch of subtle fragrance that enhances the flavors. Allow about 1h30 of preparation and cooking, but the result is really worth it! A simple dish, but always appreciated.

Ingredients (8 ingredients)

to taste Salt
to taste Pepper
Garlic
to taste Nutmeg
50 g Butter
30 cl Whole liquid cream
1 l Milk
1 kg Potato

Preparation (5 steps)

Preparation of the potatoes

Wash and peel the potatoes. Place them in a bowl of cold water. Cut the potatoes into thin slices. Do not rinse them.

Cooking the potatoes in milk

Thermomix® Setting

10 min/212°F/Speed 1 100

In the Thermomix bowl, pour in the milk, add the potato slices, salt, pepper, half a clove of garlic and a pinch of nutmeg. Program 10 Min./100°C/Stufe 1.

600

Preheating the oven and preparing the dish

Preheat the oven to 180°C (thermostat 6). Butter a gratin dish with 10 g of butter.

Assembly of the gratin

Drain the potatoes, keeping a ladleful of cooking milk. Arrange the potatoes in the gratin dish, pour in the liquid cream and the reserved ladle of milk. Distribute the remaining butter in pieces on top. Adjust the seasoning if necessary.