Wayne Gisslen

Gratin Dauphinoise I

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Preparation info
  • Portions:

    12

    , Portion Size: 4 oz 120 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Peel the potatoes and cut into thin slices (as for potato chips). Do not place the sliced potatoes in water.
  2. Toss the potatoes in the salt and garlic and arrange in an even layer in a buttered half-size hotel pan or a roasting pan of equivalent size.
  3. Mix the cream and milk and lightly season with pepper. Bring to a boil.
  4. Pour over the potato

Per serving: Calories, 300; Protein, 4 g; Fat, 23 g (67% cal.); Cholesterol, 85 mg; Carbohydrates, 21 g; Fiber, 2 g; Sodium, 490 mg.