Gratin "Dauphinois" Recipe
A peasant dish with a royal name - "Dauphin" - from Dauphin, which traditionally belonged to the heirs to the French throne, the Dauphins. Gratin Dauphin is served as an independent dish or as a side dish. Treacherously tasty, but high in calories...
Servings 5
Prep Time 10 minutes
Cook Time 60 minutes
Ingredients
- 1 kilogram Potatoes
- 500 ml Cream (10%)
- 150 gram Cheese hard
- 1 teaspoon Nutmeg
- 1 tablespoon Butter
- 2 cloves Garlic
- Salt to taste
- Black pepper to taste
- Greenery
Instructions
- Ingredients that we will need.
- Peel the garlic, cut into slices.
- Add nutmeg, pepper.
- And pour the cream.
- Bring to a boil, remove from heat, add salt to taste and mix. Let it brew.
- Peel potatoes (it is better to choose starchy), wash.
- Cut into thin slices (about 2 mm).
- Grease the mold with butter.
- Put the potatoes in the mold.
- Lay it out in layers.
- Pour the potato cream, constantly stirring the liquid, as seasonings and garlic are laid out on the bottom.
- I definitely had a lot of fluid. Just covered all the potatoes. The diameter of my baking dish is 22x18 cm, the height is 4 cm.
- Put the gratin in a preheated 170-180C oven. Bake for 30-40 minutes. The liquid boils slightly and thickens from starch. Potatoes should melt together with longing.
- Meanwhile, grate the cheese on a grater. 5 minutes before cooking, sprinkle the casserole with cheese and send the gratin back into the oven, increasing the temperature to 200 degrees, until golden brown.