Gratin Dauphinoise (Potatoes Baked in Milk)

Gratin Dauphinoise (Potatoes Baked in Milk)

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Chefs dispute whether or not Gruyere cheese is a classic addition to this dish. Some prefer it without. A delicious accompaniment to simple roast or grilled meat.
Servings: 6
Calories: 234


  • 2 lb potatoes peeled
  • 1 egg beaten
  • 1 1/2 pints boiled milk
  • 1 clove garlic peeled
  • 1 oz butter


  • If you have a food processor, use the slicing plate to thinly slice the potatoes. If not, do it very finely by hand.
  • Mix the egg, the cooled boiled milk, and seasoning together.
  • Rub a 2 pint (1 litre) gratin dish with the garlic and then half the butter.
  • Layer the potatoes in the dish. Pour over the milk and dot with the remaining butter.
  • Bake at Mark 4 (180°C) 350°F for 40 to 50 minutes.
Calories: 234 kcal
Carbohydrates: 32 g
Protein: 8 g
Fat: 9g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 104 mg
Potassium: 806 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 352 IU
Vitamin C: 30 mg
Calcium: 158 mg
Iron: 1 mg
Cuisine French
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