How to Cook Yummy Gratin Dauphinois

Gratin Dauphinois. It is so easy to make with soft, melting potatoes plus a garlicky cream sauce. 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. Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.

Home-made, straight from the oven, it is truly one of the great classics. And although cheese is sometimes added to this, I think it masks the potato flavour too much. Lay the slices on a clean tea towel and pat dry. You can cook Gratin Dauphinois using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Gratin Dauphinois

1. Prepare 1 kg of pommes de terre.
2. You need 1/2 L of lait.
3. It's 15 cl of crème fraîche.
4. You need 1 gousse of d'ail.
5. Prepare of Beurre.
6. It's of Sel.
7. It's of Poivre.
8. Prepare of Muscade.

Keep them covered with the tea towel while you prepare the rest of the ingredients. Pour the milk and cream into a saucepan. La recette du gratin dauphinois est originaire, comme son nom l'indique, du Dauphiné (actuelle région de Grenoble). Il est réalisé avec des pommes de terre, de la crème et/ou du lait, et est parfumé avec de l'ail.

Gratin Dauphinois step by step

1. Préchauffez le four à 180 degré..
2. Mettre a ébullition le lait préalablement mélange avec sel poivre et muscade et la gousse d'ail..
3. Épluchez lavez er découpez en fines lamelles vos tranches de pommes de terre. Les rajouter a cuire 10 minutes dans le lait bouillant..
4. Versez le tout dans un moule à gratin beurré. Rajouter la crème fraîche et des morceaux de beurre..
5. Enfournez 1 heure..

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. This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal. gratin dauphinois history. Gratin dauphinois comes from the Dauphine region in France, which is in the south-eastern part of the country. Apparently, the gratin was served alongside an ortolan, which is a type of bird that is eaten whole.