Gratin Dauphinois
75 mins (cooking 75)
10 ingredients
12 servings
Another recipe I am posting for ZWT, untried by me, but can't wait to try this recipe. I found this while looking for creole/cajun recipes and found it on the site for "From A Past Edition Of The New Orleans Menu Daily"By Tom Fitzmorris ( Here is what he stated about the recipe: This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins the steakhouses serve, popular though they may be. This French classic gets all the same things accomplished with a much better flavor. Make more than you think you'll need, because people always want seconds of this. And the refrigerated leftovers are easily resuscitated by a little microwaving.

Categories:  side-dish , cajun , north-american , american , <-4-hours , southern-u.s. , creole , potato , vegetable , time-to-make ,
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Serving Size (11.34 g)
Servings 12
Amount per Serving
Calories 38.94 Calories from Fat 4.68
% Daily Value *
Total Fat 0.52g 9.65%
Saturated Fat 0.12g 7.12%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 72.16mg 36.08%
Total Carbohydrate 7.1g 28.38%
Dietary Fiber 0.44 g 21.29%
Sugars 0.61 g %
Protein 1.32g 31.59%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 18.04mg% Iron 0.48mg%
*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:
large, large garlic cloves, gruyere cheese, grated parmesan cheese, whipping cream, white pepper, grated parmesan cheese