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Easy Gratin Dauphinoise

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 100 ml Elmlea Double cream
  • 250 ml milk
  • 10 grams Knorr Vegetable Stock Cube
  • 2 -3 cloves garlic finely chopped
  • 700 grams potatoes finely sliced
  • pepper
  • 50 grams Gruyere cheese or Cheddar cheese grated
  • 1 tablespoon finely chopped chives

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

289kcal

Energy (kJ)

1200kJ

Protein (g)

9.2g

Carbohydrate incl. fibre (g)

28.0g

Carbohydrate excl. fibre (g)

25.0g

Sugar (g)

5.3g

Fibre (g)

3.0g

Fat (g)

15.8g

Saturated fat (g)

10.3g

Unsaturated fat (g)

2.2g

Monounsaturated fat (g)

1.8g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.2g

Cholesterol (mg)

20mg

Sodium (mg)

512mg

Salt (g)

1.28g

Vitamin A (IU)

256IU

Vitamin C (mg)

26.7mg

Calcium (mg)

216mg

Iron (mg)

1.11mg

Potassium (mg)

654mg

Total

1155kcal

4800kJ

36.9g

112.0g

99.8g

21.1g

12.2g

63.3g

41.2g

8.6g

7.1g

1.6g

0.6g

82mg

2049mg

5.12g

1023IU

106.8mg

865mg

4.43mg

2616mg


  • 1 Pre-heat the oven to 200°C, 180°C fan, Gas Mark 6. Simmer together cream, milk and garlic for 10 minutes. Add the potatoes and cook over low heat for about 10 minutes or until almost tender.
  • 2 Season with pepper. Transfer to ovenproof dish and sprinkle with cheese. Bake for about 25 minutes until golden and bubbly.