Gratin dauphinois recipe
Gratin Dauphinois recipe
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|1 ½ kg||floury potatoes, i.e. King Edward or similar|
|1 medium||onion, finely diced|
|350 g||strong Cheddar cheese, grated|
|250 ml||double cream, do not substitute for any other!|
Thinly slice the potatoes and layer them in an ovenproof casserole dish. After each layering add finely chopped onions and continue to layer until about ½ inch/1,25 cm from top of dish.
Pile the cheese on top, this should be a nice thick layer. Don’t worry if you think it is ‘over the top’! Pour over the double cream.
Bake at about 180 degrees until the potatoes are soft and the topping is crisp and brown. We, and everyone I have cooked it for, love to have the crisp slightly burnt topping.
You may need a pair of scissors to cut the delicious topping and spoon the soft delicious potato onto the plate!
About this Recipe:
This dish has many recipes. None are like this one. Try it without attempting to alter it!
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Gratin dauphinois recipe
Recipe type: xarchivex
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