French · Dinner
Baked Potato Cream Bake (Gluten-Free)
A single-portion gratin of thinly sliced potatoes layered with cream, gruyere and nutmeg, baked until the top browns and the centre turns tender. Rooted in French dauphinoise technique, it uses gluten-free cornstarch instead of flour to thicken the cream, finished with parsley and served straight from its baking dish.
$3
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
548Calories
13.9gProtein
37.4gFat
39.2gCarbs
6.1gSugar
3.9gFiber
842mgSodium
140mgChol
22.8gSat Fat
1080mgPotassium
320mgCalcium
1.9mgIron
0.5mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
gluten-free
Instructions
1
Prep
Peel and slice potato into 1/8-inch rounds on a mandoline. Pat slices dry with a towel to remove surface starch.
2
Prep
Preheat oven to 375°F (190°C). Rub baking dish inside with butter and halved garlic clove.
3
Whisk
Combine heavy cream, milk, cornstarch, nutmeg, salt and pepper in a bowl, whisking until cornstarch dissolves completely with no lumps.
4
Build
Layer potato slices in overlapping rows, pouring cream mixture over every second layer until all potato and cream are used. Scatter grated gruyere on top.
5
Bake
Bake uncovered at 375°F (190°C) for 45 minutes until cream bubbles at edges, cheese browns golden, and potato is fork-tender when pierced.
6
Rest
Let stand 5 minutes so cream sets enough to hold its layers when cut.
7
Plate
Sprinkle chopped parsley over top and serve directly from the baking dish while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g potato
- 160ml160ml heavy cream
- 4 tbsp60ml whole milk
- 56g56g gruyere cheese
- 2 clove2 clove garlic
- 1 tsp1 tsp cornstarch
- 2 tsp2 tsp butter
- 1/4 tsp1/4 tsp nutmeg
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp parsley
