Pomme Dauphinoise
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,271 mg | (32 %) | ||
| Calcium | 448 mg | (45 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Slice the potatoes on a mandolin to a thickness of about 1cm and pat dry.
3.
In a medium saucepan, heat the milk, cream, thyme and garlic over a medium heat to boiling point. Whisk in the nutmeg and set to one side to cool a little. Strain into a jug once cooled.
4.
Layer the slices of potato in a large, ceramic, oval baking dish lined with parchment paper and cover with some of the milk and cream mixture. Season well with salt and pepper in between layers.
5.
Layer the rest of the potatoes, adding more of the cream and milk to cover.
6.
Finish the Dauphinoise with a layer of potato and the rest of the cream mixture poured on top. Cover the baking dish with tin foil and arrange on a baking sheet.
7.
Bake for 50 minutes, until soft and then remove the foil. Increase the heat to 200°C | 400F | gas 6, and sprinkle the Gruyere on top.
8.
Bake for a further 10-15 minutes until the top is golden brown and the potato is soft.
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