Easiest Way to Prepare Perfect 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 have Gratin Dauphinois using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gratin Dauphinois

1. It's 1 1/2 lb of Russet Potatoes.
2. Prepare 4 oz of Swiss or other cheeses.
3. You need 2 each of Egg Yolks.
4. You need 12 oz of Milk Heated.
5. Prepare 1 pinch of Nutmeg.
6. You need 1 of Salt and Pepper.

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. Preheat oven to 350.
2. Place a single layer of potatoes in a well buttered 2 inch deep pan.
3. Season with salt and pepper and small nutmeg.
4. Sprinkle on cheese add another layer of potatoes seasoning and repeat steps 2 & 3.
5. Heat milk to a simmer whisk egg yolks together into milk.
6. Pour mixture over potatoes covered with cheese.
7. Bake uncovered till golden brown 50 to 60 minutes.
8. Let sit for about 10-15min before cutting portions.

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.