Wayne Gisslen

Gratin Dauphinoise II

Preparation info
  • Portions:

    15

    , Portion Size: 5 oz 150 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 and eye the potatoes. Cut into very thin slices.
  2. Place some of the potatoes in a layer in a buttered baking pan. Season with salt, pepper, and a very small amount of nutmeg. Sprinkle with a little of the cheese. Repeat until all the potatoes and about three-fourths of the cheese are used up.
  3. Combine the milk and half the cream and heat to a simme

Per serving: Calories, 220; Protein, 8 g; Fat, 13 g (53% cal.); Cholesterol, 85 mg; Carbohydrates, 18 g; Fiber, 1g; Sodium, 80 mg.