Gratin Dauphinois – A French classic

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Gratin Dauphinois.

Yesterday we had another one of our wonderful dust storms. It was the first time that we actually were driving as it was happening under our eyes. We needed to go shopping for potatoes, I only had fingerling at home, but decided against as the huge roll of dust was rolling in as fast as we were driving.  We definitely were not going to be in the middle of all that dust if we had a choice.

Small lamb chops was requested last night, and with that I could not pass up the opportunity to make a gratin dauphinois, the quick version of it, of course. Not having any russet potatoes in hand I used what I have, fingerling, and they worked just fine.

For the lamb, I took a rack of lamb and divided the small chops from it.

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Nutrition Facts
Gratin Dauphinois - A French classic
Amount Per Serving
Calories 161 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 23mg 1%
Potassium 674mg 19%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 5.8%
Vitamin C 22.1%
Calcium 6.1%
Iron 28.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Gratin Dauphinois - A French classic

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • peeled and sliced potatoes
  • 1.5 cup Shredded mozzarella or Gruyere cheese
  • 1/3 cup heavy cream

Instructions

  1. Preheat the oven at 375º. In a large pan place the potatoes and cover with water. Add sea salt and cook until the potatoes are resisting a bit when knife inserted to feel doneness.

  2. Spread evenly the butter in a gratin dish. Drain the potatoes and place half on the gratin dish. Sprinkle with salt and pepper; add the desired amount of cheese to it. Cover with the remaining potatoes, sprinkle with salt and pepper. Add the cream cheese and place in the hot oven for 30 minutes or until golden brown.

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