Gratin Dauphinois
The dauphinois a rich gratin of sliced potatoes and cream is not unlike the deep fried potato profiteroles that so flummoxed masterchef contestants last year named after royalty but in my.
Gratin dauphinois. Rub the butter all over the surface of a gratin dish about 18x28cm 7x11in. 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. Scalloped potatoes are layered with cream and cheese then baked until tender and crisp on top.
La recette du gratin dauphinois est originaire comme son nom l indique du dauphiné actuelle région de grenoble. Now mix the cream and milk together pour it over the potatoes sprinkle with a little freshly grated nutmeg then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1 hours. The authentic gratin dauphinois never contains cheese.
Il est réalisé avec des pommes de terre de la crème et ou du lait et est parfumé avec de l ail. La recette traditionnelle du gratin dauphinois ne comporte ni fromage ni béchamel n en déplaisent aux anticonformistes. The combination of potatoes soaked with garlic infused cream then slow cooked to melting perfection is about as good as it gets when it comes to comfort food.
For optimum result when making it at home it is best cooked in a medium sized dish. It originates from the dauphine region of france. The best potatoes to use for a gratin are floury baking potatoes.
Gratin dauphinois is the perfect side dish. Then in the gratin dish arrange a layer of potato slices a sprinkling of crushed garlic pepper and salt and then another layer of potatoes and seasoning. Or in plain english potato gratin dauphinois or scalloped potatoes.
Potato gratin or gratin dauphinois is a french potatoes recipe made with milk or cream. It has many names in french such as pommes de terre dauphinoise potatoes à la dauphinoise and gratin de pommes à la dauphinois. This dauphinois is topped with gruyere cheese and baked making it a gratin dauphinois and extra delicious.