Lyonnaise-style Gratin Dauphinois
This Lyonnaise-style Gratin Dauphinois is a classic French potato dish hailing from the Lyon region. It's a rich and creamy potato gratin that's perfect for special occasions or as a comforting side dish.
Ingredients
- 4 large potatoes, thinly sliced
- 2 cups heavy cream
- 2 garlic cloves, minced
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, heat the heavy cream and minced garlic over medium heat until it just begins to simmer. Remove from heat.
- Layer half of the sliced potatoes in a greased baking dish and season with salt and pepper.
- Pour half of the warm cream mixture over the potatoes, then sprinkle half of the grated Gruyère cheese on top.
- Repeat the layers with the remaining potatoes, cream, and cheese.
- Cover the baking dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden and the potatoes are tender.
- Let the gratin rest for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 18g
Supplies
Baking dish Foil
Tools
Knife Saucepan Grater
Serving suggestions
Serve the Lyonnaise-style Gratin Dauphinois as a side dish with roasted chicken or beef tenderloin.
Tips & tricks
For a crispy top, broil the gratin for a few minutes at the end of the cooking time.
Cost
$10