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 5 steps. Here is how you achieve that.
Ingredients of Gratin dauphinois
- It's 500 g of pommes de terre.
- Prepare 250 ml of lait.
- It's 10 cl of crème fraîche épaisse.
- You need of Sel poivre.
- You need of Thym ou 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 instructions
- Dans une poêle faire chauffer le lait et la crème..
- Ajouter les pommes de terre préalablement éplucher et coupés en dés. Et ajouter la branche de thym ou une pincée de noix de muscade..
- Laisser cuire jusqu'à ébullition..
- Dans un plat à gratin, mettre les pommes de terre puis le lait bouilli pour que les pommes de terre soient recouvertes.
- Cuire au four 45min à 190 degrés.
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.
