Gratin Dauphinois
πWith recipe
The Gratin Dauphinois is a very special potato gratin: The simple, original French recipe impresses with a creamy sauce and a crispy crust.
INGREDIENTS
500 ml cream
2 bay leaves
1 pinch nutmeg
1Β½ tsp salt
1 pinch pepper
40 g butter
1 kg waxy potatoes
PREPARATION
1. For the potato gratin Dauphinois, put the cream together with the bay leaves, nutmeg, salt and pepper in a small saucepan. Bring to the boil over medium heat, remove from the heat and let it steep while the remaining ingredients are processed.
2. Preheat the oven to 180 degrees circulating air (200 degrees top and bottom heat). Grease a casserole dish with about half of the butter. Peel the potatoes and cut into very thin slices or finely slice them.Β Then layer the potato slices in the baking dish like roof tiles.
3. Remove the bay leaf from the cream and pour it evenly over the potato slices. Spread the remaining butter in flakes over the potatoes.
4. Bake the gratin in the hot oven for about 40-45 minutes until the potatoes are soft and the crust is golden brown. Remove from the oven, let rest for about 5 minutes and serve. Enjoy!
