Sliced potatoes baked in cream with garlic and nutmeg. French classic.
Ingredients
Scale
Measurement units
- waxy potatoes, sliced thin
- heavy cream
- whole milk
- garlic cloves
- butter
- freshly grated nutmeg
- salt
Ingredients
Scale
Measurement units
- waxy potatoes, sliced thin
- heavy cream
- whole milk
- garlic cloves
- butter
- freshly grated nutmeg
- salt
Instructions
Assemble to serve
Assemble to serve
In the oven
In the oven
Tomorrow's Meal
Crispy Gratin Dauphinois Cake with Fried Egg
Cold gratin sliced thick, pan-fried until golden and crackling, topped with a runny egg and fresh herbs
You'll need to pick up:
Butter for fryingEggsFresh chives or parsleyFleur de sel and cracked pepper
Quick overview:
- 1.Slice cold gratin dauphinois into 1-inch thick rectangles
- 2.Heat 2 tablespoons butter in a large skillet over medium-high heat until foaming
- 3.Fry gratin slices 3-4 minutes per side until deeply golden and crispy exterior forms
- 4.Transfer to warm plate, make small well in center
- 5.Crack egg into well, fry sunny-side up until white sets but yolk remains runny
- 6.Finish with fresh herbs, sea salt, and cracked pepper
- 7.Serve immediately while edges are still crackling
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