frenchutama· 4 porsi

Gratin Dauphinois

Name: Gratin Dauphinois
Cuisine: french
Ingredients: 1 kg potatoes, thinly sliced; 300 ml heavy cream; 200 ml whole milk; 2 garlic cloves, halved; 30 g unsalted butter, softened; 1/2 tsp freshly grated nutmeg; 1 tsp salt; 1/2 tsp freshly ground black pepper; 100 g Gruyère cheese, grated; Fresh thyme sprig (optional)

Layak MBG

Bahan

1 kg potatoes, thinly sliced
300 ml heavy cream
200 ml whole milk
2 garlic cloves, halved
30 g unsalted butter, softened
1/2 tsp freshly grated nutmeg
1 tsp salt
1/2 tsp freshly ground black pepper
100 g Gruyère cheese, grated
Fresh thyme sprig (optional)

Cara Membuat

1Preheat the oven to 160°C (320°F) and butter a 22‑cm (9‑inch) gratin dish.
2Rub the cut sides of the garlic cloves over the buttered dish, then melt the butter and brush the bottom.
3Layer the sliced potatoes in the dish, overlapping slightly, sprinkling salt, pepper, and nutmeg between layers.
4Combine the cream and milk, pour over the potatoes until just covered.
5Scatter the grated Gruyère evenly over the top; dot with small butter pieces if desired.
6Bake for 1 hour – 1 hour 15 minutes, until the potatoes are tender and the surface is golden and bubbling.
7Let the gratin rest 10 minutes before serving to set the creamy interior.

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