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SaltyVegetarianThermomixAir fryer
30 minutes
4 peopleAbout this dish
Thinly sliced potatoes layered with spices, covered with crème fraîche and grated emmental, and baked until soft and golden. The gratin dauphinois of southeastern France is the model, although this version uses crème fraîche and a cheese topping. Slicing the potatoes thinly and evenly lets them cook at the same rate.
Ingredients
Potatoes800 g
Crème fraîche200 g
Wrapped emmantaler500 g
Spices1 tsp
Salt1 tsp
Preparation
1.
Preheat the oven to 180°C (350°F).
2.
Peel and thinly slice the potatoes.
3.
Layer the potato slices in a baking dish, seasoning each layer with salt and spices.
4.
Pour the crème fraîche evenly over the potatoes and top with the grated emmentaler.
5.
Bake for 45-50 minutes until the potatoes are tender and the top is golden.
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