Picture from ferdakost Image Credit: Marion |
Gratin
Dauphinois
"This is one
of my favourite side dishes in the world, the sort of food that makes my heart
skip a beat. It's true, I may be a little bias – it being French and all – but
I'm also a huge supporter of anything from Rhône-Alpes (think Tartiflette). A
region which specialises in potatoes cooked with indecent amounts of cream and
cheese. What's not to like?" Marion
Ingredients:
6 medium-sized
Amandine-style potatoes
6 garlic
cloves, minced
1¼ cups heavy
cream
3 ¼ whole
milk
3 eggs
8 ounces
Emmental or Gruyère chesses, grated
Salt and
pepper, to taste
Preparation:
Pre-heat oven
to 400°F.
Peel the
potatoes.
Cut each in 2
x ¼-inch pieces.
Place the
potato slices in a 8 x 12-inch baking pan or similar.
In a bowl,
mix the eggs, whipping cream, garlic cloves, salt and pepper together.
Add the milk,
mix and pour over the potatoes.
Place the
dish in the pre-heated oven, and let bake for 30 minutes.
Once the 30
minutes have passed, take the gratin out of the oven and layer the cheese
uniformly to cover the top surface, then put it back 15 more minutes to let it
melt and slightly
brown.
Once out of
the oven, let it rest about 15 minutes before serving.
You can combine
this amazing recipe with some others from our collection
Serve 4.
Enjoy this
recipe and many more visiting ferdakost
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