Gratin dauphinois. It is so easy to make with soft, melting potatoes plus a garlicky cream sauce. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients.
And although cheese is sometimes added to this, I think it masks the potato flavour too much.
Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, from the Dauphiné region in south-eastern France.
There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.
Vous pouvez avoir Gratin dauphinois en utilisant 6 ingrédients et 4 pas. Voici comment vous réalisez cela.
ingrédients et Gratin dauphinois
- 1 kg pommes de terre.
- 1 gousse d'ail.
- 20 cl crème fraiche.
- 20 cl lait.
- fromage rapé.
- sel et poivre.
The gratin Dauphinois (potato gratin) is French specialty from the town of Grenoble and it is made out of top quality potatoes thinly sliced evenly (using a mandolin or food processor) garlic and cream. The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it is best cooked in a medium sized dish. This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal. Gratin dauphinois was like a revelation for me.
Gratin dauphinois instructions
- Laver et peler les pommes de terres, les couper en fines lamelles..
- Dans un plat à gratin, disposer les pommes de terre, la gousse d'ail écrasée et arroser de crème et de lait..
- Saler, poivrer et recouvrir de fromage rapé..
- Mettre au four à 180 degrés pendant 1h 30..
Growing up, potatoes were best if they were fried and served with my burger or chicken tenders, or mashed into creamy oblivion with butter and cream. I tolerated breakfast potatoes or baked potatoes, but I had it pretty clear in my mind that french fries and mashed potatoes trumped all (please don. Gratin Dauphinois de Solange Gratin Dauphinois de Solange. Does this turn out equivalent to (or better than) making a roux + cheese sauce as indicated in most au gratin recipes? The adjective derived from the Dauphiné region is called.