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 Prep Time
5 10minutes
Cook Time
60minutes
Servings Prep Time
5 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Ingredients that we will need.
  2. Peel the garlic, cut into slices.
  3. Add nutmeg, pepper.
  4. And pour the cream.
  5. Bring to a boil, remove from heat, add salt to taste and mix. Let it brew.
  6. Peel potatoes (it is better to choose starchy), wash.
  7. Cut into thin slices (about 2 mm).
  8. Grease the mold with butter.
  9. Put the potatoes in the mold.
  10. Lay it out in layers.
  11. Pour the potato cream, constantly stirring the liquid, as seasonings and garlic are laid out on the bottom.
  12. I definitely had a lot of fluid. Just covered all the potatoes. The diameter of my baking dish is 22×18 cm, the height is 4 cm.
  13. 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.
  14. 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.
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