Bosch 8 Series Recipes page 49

Dauphinoise potatoes - potato gratin
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Ingredients | For 4 servings
Large ovenproof dish
Gratin:
1 kg predominantly waxy potatoes
Salt
Pepper, freshly ground
Nutmeg, freshly grated
100 g grated Emmental
200 ml cream
30 g butter
In addition:
1 clove garlic
Butter for greasing
Per serving
485 kcal, 41 g carbs, 30 g fat, 13 g protein,
3,4 BU
Side dishes and vegetables, vegetarian dishes and bakes | 47
Preparation
1 | Peel the garlic cloves and halve them. Rub the
dish with the garlic and then grease it.
2 | Wash, peel and slice the potatoes thinly and
evenly into slices of approx. 3 mm thickness.
3 | Layer half of the potato slices into the dish,
season and sprinkle with approx. 50 g cheese.
Layer the second half into the dish, sprinkle with
the remaining cheese and season again.
4 | Season the cream with salt and nutmeg. Pour
the cream over the potatoes and add small flakes
of butter. Bake the gratin as indicated.
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[ I n d e x : ] [ I n d e x : ]
Setting procedure:
Circulated air grilling
Ovenproof dish on the wire rack, level 2
170 °C
Cooking time:
60-80 minutes
Tip:
Layer the gratin no deeper than 2 cm in the dish.
If you are using larger quantities, use the universal
pan. For deep gratins, you should use top/bottom
heating instead of circulated air grilling.
Try varying the dish by adding layers of courgette
or apple slices in alternation with the potatoes.