Cheesy Gratin Dauphinoise
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,050 mg | (26 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 clove garlic cloves (cut in half)
- 6 ½ cups waxy potatoes (very finely sliced, ideally with a mandolin)
- ⅔ cup cream
- ⅔ cup milk
- 1 cup grated Cheese (e. g. Gruyère, Emmental)
- 1 Tbsp fresh thyme (chopped)
- ½ cup Crème fraiche
- Nutmeg
- thyme (to garnish)
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
2.
Rub the cut surfaces of the garlic over the inside of four individual gratin dishes.
3.
Layer the potatoes evenly in the gratin dishes.
4.
Beat together the cream, milk, cheese, thyme and crème fraîche. Season with salt, nutmeg and ground black pepper. Pour the mixture over the potatoes; the potatoes should be just covered, add more or less cream as needed.
5.
Bake in the oven for around 1 hour or until a skewer slides easily into the centre. If the gratins start to brown too much, cover with aluminium foil.
6.
Serve sprinkled with thyme.
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