Gratin dauphinois
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
Less suited for lunch, for dinner.
Skin-on potatoes baked in cream and milk with garlic; 6 side servings.
6 servingsFinal yield 1,450 g
Ingredients
- 800 gPotatoes, flesh and skin, raw
- 400 gCream, fluid, heavy whipping
- 300 gMilk, whole, 3.25% milkfat, with added vitamin D
- 10 gGarlic, raw
- 20 gButter, without salt
- 3 gSalt, table
Method
- Heat the oven to 170 °C. Prepare 800 g undamaged skin-on potatoes, scrub them thoroughly and slice them 3 mm thick.
- Rub a baking dish with 20 g butter. Layer potatoes with 10 g garlic and 3 g salt.
- Pour over 400 g cream and 300 g milk so the liquid nearly reaches the top layer. Bake uncovered for 50 minutes.
- Rest for 10 minutes; a knife tip should pass through the potatoes without resistance.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,317.3 kcal
- Protein
- 38 g
- Fat
- 171.1 g
- Total carbohydrate (by difference)
- 169 g
- Total dietary fibre (USDA)
- 17 g
- Saturated fatty acids
- 108 g
- Sodium
- 1,451.6 mg
- Salt (sodium × 2.5)
- 3.6 g
Per serving
- Energy
- 386.2 kcal
- Protein
- 6.3 g
- Fat
- 28.5 g
- Total carbohydrate (by difference)
- 28.2 g
- Total dietary fibre (USDA)
- 2.8 g
- Saturated fatty acids
- 18 g
- Sodium
- 241.9 mg
- Salt (sodium × 2.5)
- 0.6 g
Per 100 g of finished food
- Energy
- 159.8 kcal
- Protein
- 2.6 g
- Fat
- 11.8 g
- Total carbohydrate (by difference)
- 11.7 g
- Total dietary fibre (USDA)
- 1.2 g
- Saturated fatty acids
- 7.5 g
- Sodium
- 100.1 mg
- Salt (sodium × 2.5)
- 0.25 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal