Photograph of the finished Gratin dauphinois

France · Khoai tây nướng kem kiểu Dauphiné

Gratin dauphinois

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Potato Potato 2.2 lb
  • Photograph of Fresh cream Fresh cream 1 ⅓ cups
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Unsalted butter Unsalted butter 1.4 oz
  • Photograph of Nutmeg Nutmeg 2 g
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Peel the potatoes, slice them thinly (about 2 mm thick), and do not rinse them to retain the starch.
  2. 2 Rub garlic around the inside of the baking pan, then spread unsalted butter all over the inside.
  3. 3 Heat the fresh milk with fresh cream, salt, pepper, and nutmeg, then add the potatoes and cook gently for 10 minutes to allow them to absorb the flavors.
  4. 4 Pour the sweet potato mixture and cream into the mold, spread it evenly, and press gently to ensure the surface is fully covered.
  5. 5 Bake at 160°C for 1 hour, or until the surface is golden brown and the potatoes are soft when pierced with a chopstick.
  6. 6 Let it cool for 10 minutes until the cream thickens before scooping it onto a plate.

With an appliance

  • Air fryer 1 hr 20 min

    Replace step 5: spray oil around the small mold, run the steam cooker at 175 degrees for 40 minutes and rotate the mold after 20 minutes; the potatoes will soften faster (20 minutes), the large mold must be divided into batches and the surface will be drier.

Start cooking