Second courses

Dauphinois potato gratin. Recipe with photo / Second dishes / Delicious

An extremely tasty dish with potatoes and cream, which is very popular in France. The “Dauphinois” gratin, unlike the “Savoy” gratin, is prepared without cheese, but, if desired, this ingredient can be added to this dish as well (20 minutes before readiness, put a layer of grated cheese on the potatoes).
The form for baking this dish should be of such a size (I have 20×28 cm) that the potatoes fill it no more than 2/3, otherwise the cream may spill out when boiling.
Dauphinois potato gratin is served as an independent dish with salad or as a side dish to meat.

Peel the potatoes, wash them well and cut them into rings 3 mm thick. Do not wash the cut potatoes in any case, so as not to wash away the starch.

Finely chop the peeled garlic. Visually divide the potatoes and garlic into 3 parts.

Grease the baking dish with butter, lay out one layer of potatoes, overlapping the plates one on top of the other (as in the photo). Season the potatoes with salt, pepper, nutmeg and chopped garlic. Pour cream over the layer of potatoes with spices (pour the cream around the edges of the mold so as not to wash off the spices from the potatoes).

Then lay out two more layers of potatoes, also season them with spices (salt, pepper, nutmeg, garlic) and cover each layer with cream.

Cover the form with a lid or foil. And place in an oven heated to 180 °C for about 1 hour. (the gratin is ready if the tip of a sharp knife easily pierces the potatoes). In 15-20 min. until ready, remove the lid / foil so that the top layer of potatoes is browned.

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