Gratin Dauphinoise I

Portions: 24 Portion size: 4 oz (125 g)

U.S.

Metric

Ingredients

5 lb

2.5 kg

Firm-fleshed potatoes

2 tsp

10 mL

Salt

oz

7 g

Garlic, chopped

1 qt

1 L

Cream

1 pt

500 mL

Milk

to taste

to taste

White pepper

Per serving:

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

Procedure

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

Pour over the potatoes, then place the pan in the oven at 400°F (200°C) for about 30 minutes or until the potatoes are tender and the sauce is thick.

Per serving:

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

Gratin Dauphinoise

Continue reading here: Gratin Dauphinoise II

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