French Fusion Mashed Potato Fantasy: Aligotin Dauphinois - Where Cream Meets Crisp! OMG! Shocking скачать в хорошем качестве

French Fusion Mashed Potato Fantasy: Aligotin Dauphinois - Where Cream Meets Crisp! OMG! Shocking

The Ultimate Creamy & Crispy Fusion: Aligotin Dauphinois! This recipe isn't your average potato side dish; it's a culinary masterpiece born from the union of two French classics: Pommes Aligot and Gratin Dauphinois. Imagine the luscious, cheesy comfort of Pommes Aligot, traditionally made with mashed potatoes and melty cheese, but infused with a flavorful garlic sauce. Now, picture this creamy dream team layered with thinly sliced potatoes, reminiscent of Gratin Dauphinois, but with a lighter touch. Finally, a sprinkle of parmesan cheese finishes the dish, creating a golden-brown, crispy crown. The result? A symphony of textures and flavors! Each bite delivers a delightful contrast between the irresistibly creamy aligot base and the satisfyingly crisp potato topping. It's a match made in heaven for any potato lover, and it's sure to become the star of your next meal. Looking to expand your culinary horizons? Subscribe for more beginner-friendly recipes and explore my channel for delicious French classics, and quick weeknight dinners! Don't forget to like this video to show your support.    / @bonne.soiree   English Ingredient List: Mashed Potatoes: 2 lbs Waxy potatoes, peeled and quartered 2.5 oz Unsalted butter 2 Garlic cloves, crushed and diced 1/2 cup Heavy cream 1 1/4 cup Gruyère cheese (or white cheddar), grated Course black pepper and salt, to taste Gratin: 1.5 lbs Waxy potatoes, thinly sliced 2 Tbsp Melted butter 1 Garlic clove, crushed and diced 1/2 tsp Ground nutmeg 3 oz Grated parmesan cheese 2 Tbsp Chopped fresh parsley French Ingredient List: Purée de Pommes de Terre (Mashed Potatoes): 1 kg Pommes de terre à chair ferme (waxy potatoes), pelées et coupées en quartiers (peeled and quartered) 70 g Beurre non salé (unsalted butter) 2 gousses d'ail écrasées et hachées (garlic cloves, crushed and diced) 125 ml Crème fraîche épaisse (heavy cream) 300 g Gruyère râpé (Gruyere cheese, grated) ou Cheddar blanc râpé (white cheddar cheese, grated) Poivre noir moulu et sel au goût (course black pepper and salt, to taste) Gratin: 750 g Pommes de terre à chair ferme (waxy potatoes), tranchées finement (thinly sliced) 2 cuillères à soupe de beurre fondu (melted butter) 1 gousse d'ail écrasée et hachée (garlic clove, crushed and diced) ½ cuillère à café de noix de muscade moulue (ground nutmeg) 85 g Parmesan râpé (Parmesan cheese, grated) 2 cuillères à soupe de persil frais haché (chopped fresh parsley)