Easiest Way to Cook Appetizing Gratin Dauphinois

Gratin Dauphinois. Get Gratin Dauphinois Recipe from Food Network. It is so easy to make with soft, melting potatoes plus a garlicky cream sauce. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf.

Using a large spoon, toss potatoes with milk mixture pressing down gently to. 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. The authentic gratin dauphinois never contains cheese. for optimum result when making it at home it is best cooked in a medium sized dish. You can cook Gratin Dauphinois using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Gratin Dauphinois

1. You need 3 lb of Idaho potatoes; unpeeled and sliced paper thin.
2. Prepare 2 C of heavy cream.
3. Prepare 2 T of fresh rosemary; minced.
4. You need 4 oz of sour cream.
5. You need 4 oz of grated gruyere cheese.
6. You need as needed of butter.

Gratin Dauphinois is the perfect accompaniment to a roast or roast beef. Gratin Dauphinois de Solange Kitchen Kitty. Gratin Dauphinois de Solange Baking Nana. Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France.

Gratin Dauphinois step by step

1. Butter a large casserole dish..
2. Lay potatoes across the bottom of the casserole dish evenly leaving no holes..
3. Stack layers until no potatoes remain..
4. Whisk heavy cream and sour cream together..
5. Pour cream over potatoes. Press down to even out casserole and distribute cream..
6. Sprinkle cheese, rosemary, salt, and black pepper across the top..
7. Spray aluminum foil with non-stick cooking spray and cover casserole dish..
8. Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown..
9. Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress.

There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. It is called potatoes au gratin in American English. Peel the potatoes and hold them in cold water until ready to proceed with the recipe. Marmiton mag Et si vous vous abonniez ? C'est la meilleure façon de ne rater aucun numéro, de faire des économies et de se régaler tous les deux mois :) En plus vous aurez accès à la version numérique pour lire vraiment partout.