French Culinary Institute

Gratin Dauphinois

Cream and Garlic Scalloped Potatoes

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr

Appears in
The Fundamental Techniques of Classic Cuisine
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Ingredients

  • 500 grams (1 pound, 1½ ounces) russet potatoes
  • 250

Method

Prepare your mise en place.

Preheat the oven to 191°C (375°F).

Using a vegetable peeler, peel the potatoes. Place in a bowl with cold water to cover.

Using a mandoline, cut the potatoes into 2-to-3-millimeter (1/16-to-⅛-inch)–thick slices. Do not rinse th