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 7 ingrédients et 8 pas. Voici comment vous cuisinez cela.
ingrédients et Gratin Dauphinois
- 1,5 Kg de pommes de terres.
- 1 L de lait.
- 3 dL crème fraîche épaisse.
- 100 g beurre.
- 5 gousses d'ail.
- Muscade.
- Sel, 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 étape par étape
- Préchauffez votre four à 180°C..
- Épluchez et émincez les pommes de terres en fines rondelles..
- Faire bouillir le lait + la muscade + l'ail + le sel et le poivre. Y ajouter les pommes de terres et faire cuire 10 minutes en remuant régulièrement (baisser le feu pour ne pas faire brûler le fond)..
- Beurrez le plat à gratin..
- Versez le contenu des pommes de terres + le lait dans le plat..
- Ajoutez la crème fraîche et le beurre sur le dessus..
- Enfournez 60 minutes à 180°C..
- Servez et dégustez !.
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.