Scalloped Potatoes (Gratin Dauphinois)

Name: Scalloped Potatoes (Gratin Dauphinois)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 2 1/2 lb (1.2 kg) potatoes, peeled (about 6 large potatoes); 2 cups (200 g) Emmental cheese, grated; 1 cup (250 ml) 35% cooking cream

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Preparation 20 min
Cooking 1 h 15 min
Servings 6

Featured in the book Ma cuisine week-end Book (French Version)

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 2 1/2 lb (1.2 kg) potatoes, peeled (about 6 large potatoes)
- 2 cups (200 g) Emmental cheese, grated
- 1 cup (250 ml) 35% cooking cream

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Wash the potatoes, drain and slice them thinly on a mandolin. Do not rinse the potato slices, this way they will maintain maximum starch content.
- Butter the sides and bottom of an 11 x 8-inch (28 x 20-cm) baking dish. Line the bottom with a layer of potato slices.
- Cover with a layer of cheese and cream. Season with salt and pepper. Top with another layer of potato slice and continue in this way, alternating the ingredients until you’ve used them all. Cover with foil.
- Bake for 1 hour. Remove the foil and bake for another 15 minutes or until the gratin is nicely golden. Let stand for 10 minutes and then cut into squares.

Personal Note

RICARDO Multifonctional Mandolin

39.99 $

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

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Scalloped Potatoes (Gratin Dauphinois)

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin