Description
Gratin dauphinois, that is, the gratin in dobinski, a native of the province of Dauphine, in the valley of the Rhone river. Consists of several ingredients, mainly of potatoes, cheese and milk. Best to drink Bordeaux or Beaujolais, but the fit and semi-dry white wine.
Ingredients
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Potatoes
1 kg
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Garlic
2 tooth
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Milk
400 ml
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Cream
500 ml
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Cheese
200 g
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Butter
2 Tbsp
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Salt
2 Tbsp
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Black pepper
1 Tbsp
Cooking
1. Peel potatoes and slice into rounds 5 mm thick.
2. Pour the potatoes milk, bring to a boil over medium heat. After boiling, cook for 8 minutes.
3. A baking dish grate garlic and grease with butter.
4. Put into it half of the potatoes and flatten.
5. Grate cheese on a coarse grater. Layer of potatoes, sprinkle with half of cheese and add half of cream on top, pepper.
6. Another layer of potatoes, cheese and cream. Pour some milk, which was preparing the potatoes.
7. Place your gratin in the oven preheated to 170 degrees, cooking time about 45 minutes, preparation time of 20 minutes. The gratin will be ready when browned to a Golden-brown crust.
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