France · Vegetable and Mushroom Dishes

Baked Potatoes with Cheese

Known in France as Gratin Dauphinois — layers of thinly sliced potatoes baked in cream with garlic and cheese (gruyère or emmental), creating a delicate, creamy texture inside and a crispy golden crust on top.

48 min✻7 servings✻480 kcal
Baked Potatoes with Cheese

Ingredients

  • garlic1 clove
  • vegetable oil30 g
  • potatoes1 kg
  • cream140 ml
  • hard cheese180 g
  • butter90 g
  • salt and pepperto taste

Method

  1. 1Peel and crush the garlic clove with a knife. Peel and thinly slice the potatoes. Cut the butter into very small cubes.
  2. 2Preheat the oven to 200°C. Rub the garlic clove on the bottom and walls of the baking dish. Coat the walls and bottom liberally with vegetable or olive oil.
  3. 3Spread half of the potato slices on the bottom of the dish. Sprinkle with salt, pepper, cheese and pieces of butter. Layer the remaining potatoes and sprinkle with the remaining cheese, butter, salt and pepper.
  4. 4Carefully pour the cream around the edges of the dish, around the stacked potatoes.
  5. 5Bake for 30-40 minutes until the potatoes are soft and the cheese crust is golden brown. When serving, garnish with fresh herbs.