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Gratin dauphinois
Gratin dauphinois

Gratin dauphinois

Preparation 20 minutes
Cooking time 1 hour
Servings 8 to 10

Ingredients

  • 7 ml (1 1/2 tsp) butter
  • 4 garlic cloves, minced
  • 1 kg (2 lb) Yukon Gold potatoes, peeled and thinly sliced
  • 500 ml (2 cups) 35% cooking cream
  • 5 ml (1 tsp) ground nutmeg
  • 7 ml (1 1/2 tsp) sea salt
  • Freshly ground black pepper
  • 150 g (5 oz) Emmenthal cheese, grated

Preparation

  1. Preheat the oven to 180°C (350°F)
  2. Butter a 20 cm x 20 cm (8 in. x 8 in.) oven-safe dish.
  3. Sprinkle the bottom of the dish with the garlic.
  4. Place the slices of potatoes in tight layers. 
  5. Pour the 35% cream into a bowl. Add the seasonings.
  6. Top the potatoes with the cream.
  7. Cook in the oven for 45 minutes or until the potatoes are tender (insert the tip of a knife to check).
  8. Remove from the oven.
  9. Top the potatoes with grated cheese.
  10. Increase the oven temperature to 190°C (375°F).
  11. Place back in the oven. Cook for 15 minutes or until the cheese is golden brown.
  12. Serve.

Tip:

Peel and slice the potatoes without rinsing them to avoid losing their starch.

Availability in stores