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Side dishes and vegetables, vegetarian dishes and bakes 57
Dauphinoise potatoes - potato gratin [Index: ] [Index: ]
MCRC00901994_BO_Gratin_dauphinois_Kartoffelgratin-012_F39MCRC00915564_SE_Gratin_dauphinois_Kartoffelgratin-007MCRC00897327_NF_Gratin_dauphinois_Kartoffelgratin-009_RZ0BakesGratinsVegetablesPotatoesVegetarian recipesPreparation methodsBakingRecipe categoriesBakingSide dishes, BakesVegetarian recipes
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.
Setting procedure:
Circo-roasting
170 °C
Added steam, medium
Cooking time: 60-70 minutes
Tip:
Layer the gratin no deeper than 2 cm in the dish.
If you are cooking larger quantities, use the
universal pan. For deep gratins, you should use
top/bottom heating instead of circo-roasting.
Try varying the dish by adding layers of courgette
or apple slices in alternation with the potatoes.
!
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