Delicious French dauphinoise gratins are a gluten-free, eggs-free and soy-free side dish or dinner option. They’re oven baked with potatoes, sour cream, Gouda cheese and butter for an irresistible taste.
Special diets: Vegetarian | gluten-free | eggs-free | soy-free |
️Allergens: nuts | not vegan | lactose |
⏱ 53 mins – easy
🍽 4 servings – 438 kcal per serving
|
Serving
0g |
Fat
24g |
Sat. fat
15g |
Sodium
631mg |
|
Carbs
43g |
Fibers
3g |
Sugars
3g |
Proteins
11g |
INGREDIENTS
- ½ tsp black pepper
- ½ tsp salt
- 6 potatoes
- 2 cloves of garlic
- 4 oz sour cream
- 4 oz gouda cheese
- 2 oz butter
- ¼ nutmeg
TOOLS
- 1 knife
- 1 grater
- 1 peeler
- 1 mortar
- 1 plate
- 1 muffin tin
- 1 oven
- 1 colander
- 1 saucepan
STEPS
Peel potatoes using a peeler.
Peel the garlic.
Crush peeled garlic using a mortar.
Grate gouda cheese using a grater.
Transfer grated gouda cheese to a plate.
Grate nutmeg using a grater.
Pour 3 liters of water in a saucepan and bring to a boil. Add peeled potatoes and cook on medium heat for 12 minutes.
Drain cooked potatoes in a colander.
Slice potatoes.
Preheat the oven to 400°f for 12-15 minutes.
Grease the muffin tin with butter and lay potato slices in it. Scatter crushed garlic, half tsp of salt, and black pepper over it. Put sour cream and scatter-grated gouda cheese over it. Drizzle small pieces of butter into each muffin tin and sprinkle ground nutmeg on top. Put the muffin tin in a hot oven and cook for 30 minutes.
Turn the heat off and take out the muffin tin from the hot oven to get baked dauphinoise gratin.
Serve baked dauphinoise gratin on a plate.
It’s ready to be served !
