French Potatoes Gratin Dauphinoise
A classic side dish made with scalloped potatoes, cream and butter
- 900 g potatoes Peeled and finely sliced
- 300 ml cream double/heavy
- ½ tsp grated nutmeg
- 50 g butter
Slice the potatoes thinly and place in a saucepan.
Add the cream to the pan with seasoning and nutmeg.
Gently stir it all together over a medium heat for a couple of minutes.
Transfer to a greased baking dish and dot with the butter. Cover the dish with foil.
Bake at 180C/160FAN/350F/Gas4 for 30 minutes and then remove the foil for another 30 minutes.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
- Try not to layer the potatoes more than about 4cm thick otherwise you will need more cooking time and more cream.
- If you are going to top with cheese, add it when you remove the foil or put it on at the end of the cooking time and toast under the grill or broiler.
Calories: 350kcalCarbohydrates: 2gProtein: 2gFat: 38gSaturated Fat: 24gCholesterol: 130mgSodium: 118mgPotassium: 56mgSugar: 1gVitamin A: 1415IUVitamin C: 1mgCalcium: 52mg