Description
Peasant dish, with the Royal title – "dauphinois" - from the region of Dauphine, which traditionally belonged to the heirs of the French throne, the dry land. Gratin Dauphinois is served as a separate dish or as a side dish. Treacherously tasty, but calorically...
Ingredients
-
Potatoes
1 kg
-
Cream
500 ml
-
Cheese
150 g
-
Nutmeg
1 tsp
-
Butter
1 Tbsp
-
Salt
-
Black pepper
-
Greens
-
Garlic
2 tooth
Cooking
The products that we need.
Garlic to clean, chop plates,
Add the nutmeg, pepper and
pour over the cream.
Bring to a boil, remove from heat, season with salt to taste and mix well. Let configure themselves.
Peel the potatoes (it is better to choose starchy), wash and
cut into thin slices (about 2mm).
The form of grease and
put in the form of potatoes
layers.
Pour the potatoes cream, stirring constantly fluid, as seasoning and garlic on the bottom.
I have fluid enough exactly. Just coated all the potatoes. The diameter of my baking dish 22х18см, height 4cm.
To put the gratin in a preheated oven to 170-180C. Bake for 30 - 40 minutes. The liquid almost boil and thicken with starch. The potatoes should melt away with the longing.
Meanwhile, grate cheese on a grater. 5 minutes until cooked, casserole sprinkle with cheese and again to send the gratin in the oven, increasing the temperature to 200 degrees, to obtain a Golden brown.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.