Gratin Dauphinois.

Perhaps I’ll start from the French classics … It is very easy to prepare and insanely delicious. Still would! After all, first boil the potatoes until soft in a mixture of cream and milk, and then another, and bake in the oven. Sometimes I cook it on a holiday table, and unlike the usual mashed potatoes, do not leave any crumbs.

карт грат

– 500 g of potatoes (I like the little yellow)
– 100 ml of milk,

– 300 ml cream (fat)
– 2-3 cloves of garlic,
– 30 g of butter,
– Nutmeg, salt.

Cooking method:

Heat oven to 180 degrees. Peel the potatoes and cut into slices 3 mm thick. I do it with the help of a grater “mandolin.” Mix the milk and cream in a saucepan, add the pressure (just crush with a knife), garlic, a pinch of nutmeg and salt. Bring to a boil, add the potatoes. Cook on low heat for about 8-10 minutes.

Rub the baking dish with a slice of garlic, brush with butter. Remove with a slotted spoon and place the potatoes in the form below. Milk and cream over low heat boil down more minutes 5. Pour the potatoes. Sprinkle with pieces of butter. Bake in oven until light rosy about 15-20 minutes. Serve hot.

Alternatively may be prepared in a batch tins.

карт грат.2jpg

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