Potatoes with heavy cream and garlic.
- Carbohydrate 26.7638626720008 g
- Cholesterol 77.677693294 mg
- Fat 21.1127416147292 g
- Fiber 3.14690594348177 g
- Protein 4.106044782725 g
- Saturated Fat 13.0969728675132 g
- Serving Size 1 1 Serving (200g)
- Sodium 30.2666611601667 mg
- Sugar 23.6169567285191 g
- Trans Fat 1.11064901513142 g
- Calories 307 calories
Step-by-step
- Toss potatoes with salt & garlic and arrange in buttered pan.
- Bring milk & cream to boil with wP TT.
- Pour cream over potato slices and bake uncovered until done.
Gratin Dauphinois differs from standard potato gratins by omitting cheese entirely, relying strictly on dairy fat and natural tuber starches for structure. Many cooks treat this preparation like a standard scalloped dish, adding grated cheddar or gruyere, which masks the clean interaction between unadulterated cream and allium aromatics.
Heavy cream contains approximately 36 to 40 percent butterfat, a density high enough to prevent curdling when exposed to the natural acidity and moisture released by thin-sliced tubers. As the liquid reaches a boil alongside crushed garlic cloves, the fats emulsify with the escaping starches, creating a velvety matrix that coats each individual vegetable layer without requiring flour or roux.
Uniform slicing dictates success or failure here, because uneven thickness creates pockets of raw potato alongside overcooked mush. Mandoline slices measuring precisely two millimeters thick allow the dairy to penetrate equally through the entire 1.25-pound quantity while baking uncovered in a buttered ceramic dish at 375 degrees Fahrenheit.
Baking continues until the internal temperature reaches 205 degrees Fahrenheit and the top develops a deep golden crust from caramelized milk solids. Resting the finished pan for twenty minutes allows the internal temperature to drop below 160 degrees Fahrenheit, letting the fat solidify enough to yield clean squares rather than a collapsing heap upon serving.
