Old-fashioned dauphinois gratin: the easy recipe (Gratin dauphinois à l'ancienne) скачать в хорошем качестве

Old-fashioned dauphinois gratin: the easy recipe (Gratin dauphinois à l'ancienne)

Old-fashioned dauphinois gratin: the easy recipe Here is the real recipe for the essential gratin dauphinois. This dish prepared by grandmothers is originally without cheese, but the most gourmet will like to add some. Easy to prepare and economical, it is ideal to accompany your meats. Preparation 1 Preparing the potatoes Peel the potatoes and cut them into thin slices (you can use a food processor or a mandolin). Rinse them with water to remove the starch and dry them as much as possible in a clean tea towel (optional). 2 Assembling the gratin Preheat the oven to 180°C. Put the crushed garlic clove in the bottom of the gratin dish, then the potato slices. Mix the cream and milk. Add a hint of nutmeg, salt and pepper. Cover the potatoes with this preparation. Cooking the gratin dauphinois Bake for 60 minutes and monitor the cooking to prevent the top of the dish from being overcooked (if necessary, add a sheet of baking paper on the dish). To test the cooking, insert the tip of a knife: if it goes in without difficulty, it is cooked. Advice Which potatoes should you choose for a gratin dauphinois? For a successful gratin, choose firm-fleshed potatoes such as Charlotte or Bintje. These varieties absorb milk and cream well without disintegrating, thus guaranteeing a creamy and consistent gratin, not too dry or liquid. What meat to serve with this gratin? Gratin dauphinois is often served with red meats: roast beef, leg of lamb, rib steak or even ground steak. It can also accompany white meats, such as roast chicken or poultry escalopes. You can also serve your gratin with white ham, for a quick dinner to prepare. Freezing a gratin dauphinois is possible It's even one of the easiest dishes to freeze! Wait until your dish has cooled and place it in an airtight container (whole or in individual portions). You can keep it for up to 4 months. To defrost it, simply take it out the day before and let it defrost in your refrigerator overnight. To reheat it, place it in the oven at low heat (around 160°C).