Gratin Dauphinois with Taleggio PDO

Gratin Dauphinois with Taleggio PDO

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 4 people . Cooking: 20 min


Without dry fruits Without dry fruits
Eggless Eggless
Without crustaceans Without crustaceans


1 kg white potatoes
300 ml full-cream milk
400 ml cream
75 g butter, plus one knob to grease the dish
250 g Taleggio PDO


Peel the potatoes, wash thoroughly under running water and dry. Cut into thin slices, preferably using a slicer.

Bring the milk to the boil with 150 ml of cream, the butter, salt and nutmeg, add the potatoes and leave to cook on a medium-low heat for 10 minutes, making sure they do not stick. When the potatoes have absorbed most of the milk, pour everything into a greased oven-proof dish, flatten gently with the back of a spoon and leave to rest for a few minutes to allow the flavours to blend. Dice the Taleggio PDO and sprinkle over the potatoes.

Cover with the remaining cream and bake at 180°C for 15-20 minutes: to check cooking, insert the blade of a knife into the gratin. When the potatoes are soft and a golden crust has formed on the surface, take out of the oven and serve immediately, directly in the oven dish.
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century