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Gratin dauphinois with foie gras

Gratin Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 60 minutes
Energy: 957 kcal / serving

Instructions

  • 1.   Preheat the oven to 180°C (350°F). Peel and slice the potatoes. Cut a slice of foie gras for each individual ramekin. Mix the cream and white wine in a bowl.
  • 2.   Butter the ramekins and add a layer of potatoes. Season with salt, pepper, and a little nutmeg. Cover with the cream-wine mixture and repeat the process to create a second layer. Press down firmly.
  • 3.   Place a slice of foie gras on top and finish assembling by adding the remaining potatoes and cream.
  • 4.   Bake in the oven for 1 hour and serve immediately.

Ingredients for servings

  • 800 g of potato
  • 100 g of semi-cooked foie gras
  • 400 g of heavy cream
  • 1 g of nutmeg
  • 100 g of white wine (optional)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    957 kcal
    48 %
  • Fat
    62,3 g
    89 %
  • of which saturated
    43,08 g
    215 %
  • Carbohydrates
    70,11 g
    27 %
  • of which sugar
    7,85 g
    9 %
  • Protein
    13,68 g
    27 %
  • Fibers
    7,3 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.