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 Gratin Dauphinois "Is Another Option" Recipe
The taste is so incredible! Delicate, very fragrant! Before a simple dish! Not potatoes, but a miracle! Many variants know that they are united by the fact that cream, cheese and milk are added to potatoes! I will offer another option to my friends! And your whole family will be able to appreciate it!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Cut the garlic into slices, cut in half and put it in a baking dish. (it is better to use a ceramic or cast iron mold)
    Cut the garlic into slices, cut in half and put it in a baking dish. (it is better to use a ceramic or cast iron mold)
  2. Cut the potatoes into thin slices. It is very important not to wash the already sliced potatoes, so as not to wash off the starch, which is necessary for thickening the sauce. (it is advisable to use good potatoes, yellow varieties with thick tubers are ideal)
    Cut the potatoes into thin slices. It is very important not to wash the already sliced potatoes, so as not to wash off the starch, which is necessary for thickening the sauce. (it is advisable to use good potatoes, yellow varieties with thick tubers are ideal)
  3. In a mortar, grind the pepper (this time freshly ground in the mill), garlic passed through the press. Put them in a saucepan together with nutmeg and salt.
    In a mortar, grind the pepper (this time freshly ground in the mill), garlic passed through the press. Put them in a saucepan together with nutmeg and salt.
  4. Add milk, cream and potatoes to the pan. Stir and put on the fire.
    Add milk, cream and potatoes to the pan. Stir and put on the fire.
  5. Bring to a boil and keep on fire until the sauce thickens slightly. (it's fast, 6-7 minutes probably, it's important that the potatoes don't really turn out so that they cook, we just let them in a little bit not ready, so that they are soaked in the aromas of spices and garlic and creamy taste)
    Bring to a boil and keep on fire until the sauce thickens slightly. (it's fast, 6-7 minutes probably, it's important that the potatoes don't really turn out so that they cook, we just let them in a little bit not ready, so that they are soaked in the aromas of spices and garlic and creamy taste)
  6. Remove the pan from the heat, chop the cheese (grind on a fine grater)
    Remove the pan from the heat, chop the cheese (grind on a fine grater)
  7. Add half of the grated cheese to it.
    Add half of the grated cheese to it.
  8. Mix it.
    Mix it.
  9. Grease the mold with butter.
    Grease the mold with butter.
  10. Put the potatoes with the sauce in the prepared pan, sprinkle with the remaining cheese.
    Put the potatoes with the sauce in the prepared pan, sprinkle with the remaining cheese.
  11. We send it to a preheated 180 degree oven for 30-45 minutes (depending on the thickness of the layer).
    We send it to a preheated 180 degree oven for 30-45 minutes (depending on the thickness of the layer).
  12. The dish is ready, serve hot.
    The dish is ready, serve hot.
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