Photo: Lars Blankers
Potatoes dauphinoise
8 ingredients
20 min
Serves 6
openrecipes
A rich and indulgent example of French cuisine for turning spuds into something more exciting
Estimated Nutrition (whole recipe, rough)
600
Calories
23g
Protein
34g
Fat
55g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- knob butter , for greasing
- 1kg waxy potatoes , such as Desirée
- 150ml full-fat milk
- 142ml carton double cream
- 1 garlic clove , peeled and halved
- 2 sprigs thyme
- pinch freshly ground nutmeg
- 25g parmesan , freshly grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes