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Gratin Dauphinois







Gratin Dauphinois
When the holidays are approaching, the time has come to once again conjure up festive classics on the table.
Forget about croquettes, with this creamy gratin you get the best out of the French kitchen and your table companions will delight.


Ingredients for Gratin Dauphinois:


13½ fl. Oz - 4 dl milk

13½ fl. Oz - 4 dl cream

2 cloves of garlic

1 sprig of rosemary

2 sprigs of thyme

2 bay leaves

2lb - 900g potatoes waxy

5 oz - 150 grams of ground cheese Gruyère or Emmental cheese

butter

pepper, salt and nutmeg



How to make Gratin Dauphinois:


Heat the milk with the cream in a saucepan. Add the herbs and crushed garlic cloves.

Season sufficiently with salt, pepper and nutmeg.

Let it heat for at least 15 minutes without actually allowing the mixture to boil.

Meanwhile, peel the potatoes and cut into wafer-thin slices.

Grease an oven dish with a little butter. Arrange the potato wedges in the dish overlappingly. Layering until the dish is 2/3 full.

Strain the mixture and cover the potatoes with it. Everything must be covered.

Sprinkle with the ground cheese and place in a preheated oven (320 ° F - 160 ° C).

Let it cook for at least half an hour, check before serving whether the potatoes are sufficiently cooked. Tasty!

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