Gratin dauphinois. This dauphinois is topped with Gruyere cheese and baked, making it a gratin dauphinois and extra delicious. The best potatoes to use for a gratin are floury baking potatoes. The softness of these potatoes means they will soak up all the lovely, creamy, garlicky creaminess.
The dish has so many fancy French names: pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.
What does au gratin mean in English?
Gratin Dauphinois is the perfect accompaniment to a roast or roast beef.
You can have Gratin dauphinois using 5 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Gratin dauphinois
- It's 50 g of mascarpone.
- It's 450 g of crème fraîche épaisse.
- It's 1200 g of pommes de terres.
- It's of Sel, poivre.
- You need of Noix de muscade.
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. My favorite part about gratin dauphinois is the crisp layer on top. I get the same sense of thrill that I do when I break my spoon into the burnt sugar topping of crème brûlée.
Gratin dauphinois step by step
- Préchauffez le four 210 degrés..
- Couper les pommes de terre en rondelles..
- Mélanger la mascarpone la crème fraîche mètre 1 gousse d ail salé, poivrer et ajouter la noix de muscade à votre goût..
- Mètre le tout dans un plat à gratin et faire cuire 30 min avec un papier d aluminium et poursuivre la cuisson 20 min sans l aluminium..
It's the combination of the crispy texture and incredibly cheesy flavor that you get from scooping from that entire layer of gruyere that was placed on top. Gratin dauphinois is the essence of French comfort cooking. It's quick and easy to prepare. The most difficult part is the actual preparation of potatoes but if you have the correct tools, i.e. potato peeler and mandolin, it is a doddle. Prior to starting this recipe, you also need to source the right type of potatoes.
