Dauphinua gratin is considered the most delicious potato dish, although it is very simple to prepare. Like almost all French dishes, the dish is fatty and high-calorie, warms and satiates on cold winter days. I will share how to make Dauphinua gratin.
Cooking description:
According to the rules, this dish is baked without cheese, and cheese is served separately, to a ready-made hot dish. When cooking, a fermented milk product "cream-fresh" is used, which can be replaced with ordinary heavy cream or you can make cream-fresh at home from 30% cream and buttermilk.
Purpose: For lunch / For dinner / Inexpensive
Main ingredient: Vegetables / Potatoes
Dish: Hot dishes / Side
dishes Cuisine geography: French / European
Ingredients:
- Potatoes - 800 Grams
- Whole milk - 300 Milliliters
- Cream-fresh - 500 Milliliters
- Butter - 100 grams
- Garlic - 2 Cloves
- Grated nutmeg - To taste
- Ground black pepper - To taste
- Salt - To taste
Servings: 4
How to make Dauphinouis gratin"
1 Peel the potatoes, rinse and grate on a special grater in thin round slices, no thicker than 3 mm. 2 Place the potatoes in a deep saucepan, pour in the milk, 300 ml crème fraîche, add butter, chopped garlic, nutmeg, black pepper and salt. 3 Bring the contents of the saucepan to a boil, then reduce the heat to medium and cook for another 8 minutes. Stir the potatoes gently with a spatula to prevent them from sticking to the bottom of the saucepan. All potatoes should be covered in cream. 4 Place the potatoes in a baking dish, level the surface and leave for 10-15 minutes to cool slightly and soak in all the aromas. 5 Place the remaining 200 ml on top of the potatoes and spread evenly. cream fresh. 6 Bake the potatoes for 15 minutes in a hot oven preheated to 180 degrees. The readiness of the dish can be checked with a thin, sharp knife.
