Mary Berry's Creamy Gratin Dauphinois (Easy Potato Bake)
An easy French classic gratin dauphinois. Serve on its own or with your favourite protein.
Equipment
Ingredients
- Butter for greasing
- 150 ml Single Cream (¼ pint)
- 150 ml Double Cream (heavy) (¼ pint)
- 1 lrg Clove of Garlic (Crushed)
- 1 kg Potatoes (2lb)
- 125 g Gruyere Cheese (4 oz grated)
Instructions
- Lightly butter a shallow gratin dish. Put the single cream and double creams into a bowl, add the garlic, and stir to mix.
- Preheat the oven to 160℃/140℃fan/Gas 3/330℉.
- Prepare your potatoes by peeling them and slicing them thinly, preferably with a mandoline or food processor.
- After slicing the potatoes, arrange a layer at the bottom of your buttered baking dish. It’s important not to overlap the potato slices too much, as this could lead to uneven cooking.
- Season with salt and pepper. Pour a little of the cream mixture over the potatoes, then sprinkle the grated cheese. Continue layering the potatoes, cream, and cheese, add salt and pepper, and then finish with a layer of cheese.
- Bake for 1½hours or until the potatoes are tender and the topping is golden brown.
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Nutrition
Calories: 280kcalCarbohydrates: 23gProtein: 8gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 131mgPotassium: 576mgFiber: 3gSugar: 2gVitamin A: 620IUVitamin C: 25mgCalcium: 199mgIron: 1mg
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