Gratin Dauphinois
Comforting dish, hearty, can also be used as an accompaniment.
Preparation : 20min, Cooking : 1 hour
Cheap
Easy
6
Little History
The gratin dauphinois was officially mentioned for the first time on July 12, 1788 (on the eve of the French Revolution) on the occasion of a dinner offered to municipal officers of the town of Gap in the Dauphiné, by Duke Jules Charles Henri from Clermont-Tonnerre.
Ingredients
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1.5 kg potato
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2 pods garlic
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1 liter of milk
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nutmeg
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salt
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pepper
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30 cl of cream
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100 g Butter
Preparation
1. Peel, wash and cut the potatoes into thin slices (do not wash them AFTER having cut them, because without the starch the sauce will not set).
2. Chop the garlic very finely.
3. Bring the milk, garlic, salt, pepper and nutmeg to a boil in a saucepan, then immerse the potatoes in them and cook for 10 to 15 minutes, depending on their firmness.
4. Preheat the oven to 180 ° C (thermostat 6) and butter a gratin dish.
5. Place the drained potatoes in the dish. Cover them with cream, then place small patches of butter on top.
6. Bake for 50 min to 1 hour of cooking.
You can replace the cream with milk so that it is less caloric.
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