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Side dishes and vegetables, vegetarian dishes and bakes | 47
Dauphinoise potatoes - potato gratin
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MCRC00901994_BO_Gratin_dauphinois_Kartoffelgratin-012_F39MCRC00915564_SE_Gratin_dauphinois_Kartoffelgratin-007MCRC00897327_NF_Gratin_dauphinois_Kartoffelgratin-009_RZ0BakesGratinsVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes
Ingredients
| For 4 servings
Large ovenproof dish
Gratin:
1 kg predominantly waxy potatoes
Salt
Pepper, freshly ground
Nutmeg, freshly grated
100 g grated Emmental
200 ml cream
30 g butter
In addition:
1 clove garlic
Butter for greasing
Per serving
485 kcal, 41 g carbs, 30 g fat, 13 g protein,
3,4 BU
Preparation
1 |
Peel the garlic cloves and halve them. Rub the
dish with the garlic and then grease it.
2 |
Wash, peel and slice the potatoes thinly and
evenly into slices of approx. 3 mm thickness.
3 |
Layer half of the potato slices into the dish,
season and sprinkle with approx. 50 g cheese.
Layer the second half into the dish, sprinkle with
the remaining cheese and season again.
4 |
Season the cream with salt and nutmeg. Pour
the cream over the potatoes and add small flakes
of butter. Bake the gratin as indicated.
Ovenproof dish on the wire rack, level 2Circulated air grilling falseTemperature170 °C170Duration60-80 minutes60
Setting procedure:
Tip:
Layer the gratin no deeper than 2 cm in the dish.
If you are using larger quantities, use the universal
pan. For deep gratins, you should use top/bottom
heating instead of circulated air grilling.
Try varying the dish by adding layers of courgette
or apple slices in alternation with the potatoes.
Ovenproof dish on the wire rack, level 2
Circulated air grilling
170 °C
Cooking time:
60-80 minutes