Stéphane Reynaud

Dauphinois

Potatoes Dauphinois

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 30

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Potatoes 2 kg
  • Pouring cream 600 ml
  • Grated nutmeg

Method

  1. Peel and slice the potatoes into rounds, toss them in the cream and nutmeg and season the mixture.
  2. In a gratin dish, arrange the potatoes in layers covered with cream. Cook for 1 hour in a 180°C oven.