Gratin Dauphinoise - Passion Is Cooking

Gratin Dauphinoise

Gratin Dauphinoise

Gratin Dauphinoise

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: potatoes, Side Dish, Vegetarian
Cuisine: Contemporary
Keyword: egg plant recipes, scallop potatoes, sweet potatoes
Servings: 10

Ingredients

  • 1.2 kg Yukon Gold potato
  • 225 grams Gruyere cheese grated
  • 100 grams Gorgonzola
  • 500 ml milk
  • 250 ml heavy cream
  • 3 egg yolks
  • 5 grams grainy mustard
  • Salt, pepper, and nutmeg to taste.
  • Pinch of smoked paprika

Instructions

  • Peel the potatoes and cut into thin slices.
  • Place some of the potatoes in layers in a buttered baking dish
  • Season with salt, pepper and a small amount of nutmeg and sprinkle a little bit of the cheese.
  • Repeat until all the potatoes and about half of the cheese is used up.
  • In a small pot, combine the milk and half of the cream and heat up to simmer (make sure not to boil).
  • In a separate bowl beat the egg yolks with the remaining cream, slowly stir into the hot milk mixture, and season with grainy mustard and smoked paprika.
  • Pour the milk mixture over the layer potatoes, top with remaining cheese and bake in a preheated 350 degrees F oven uncovered for 45 to 60 minutes until ready and golden brown.
  • Allow to set for 20 minutes once are out of the oven.

Video

Tried this recipe?Mention @passioniscooking or tag #passioniscooking!

“Cook & Eat together to stay together is what we say and do”

We love to share with you and hope that you will share us too!

Chef Dario and Anita

Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

To live passionately in all ways important.

Food is a conduit to your relationships, health, travel and so delicious.

Follow our journey with our What’s Stirring foodies and learn more…..

Pin It on Pinterest

Share This