Gratin Dauphinois
75 mins (prep 30, cooking 45)
7 ingredients
8 servings
From Ruth Reichl's Gourmet Weekly to you via my inbox, lol. Her words: This scalloped potato dish is part of our culinary repertoire, and we hope it will become part of yours too. There is something about the texture of the potatoes surrounded by creamy goodness and topped by golden brown cheese that wows people. It is perfect for a buffet supper or potluck; in our experience, it is the first thing to disappear. The technique of starting the potatoes in a saucepan of half-and-half and ending them in a buttered gratin dish comes from the masterful Jacques Pépin. Couldn't say it better myself, so I didn't. :) I did make minor tweaks to the ingredients/amounts.

Categories:  easy , 3-steps-or-less , <-4-hours , time-to-make ,
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Serving Size (134.45 g)
Servings 8
Amount per Serving
Calories 256.71 Calories from Fat 193.23
% Daily Value *
Total Fat 21.47g 264.23%
Saturated Fat 13.0g 520.12%
Trans Fat 0.0 %
Cholesterol 70.83mg 188.89%
Sodium 544.29mg 181.43%
Total Carbohydrate 4.56g 12.15%
Dietary Fiber 0.0 g 0.0%
Sugars 4.56 g %
Protein 11.88g 190.08%
Vitamin A 646.81IU% Vitamin C 0.93mg%
Calcium 407.87mg% Iron 0.13mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
boiling potatoes, large garlic cloves, fresh ground black pepper, freshly grated nutmeg