|Recipe from: chichoskitchen|
Image credit: Cherine
French Potato Gratin (gratin dauphinois)
At home, we love gratins, we love anything that goes in the oven. This French recipe known as "gratin dauphinois" is a great accompaniment for your meat or chicken. Moist thin layers of potatoes, and a smooth warm texture melting in your mouth... that's the perfect potato gratin!! Cherine
1 lb 5 oz potatoes
7 fl oz whole milk
7 fl oz heavy cream
2 garlic cloves, crushed
A pinch of grated nutmeg
1 tbsp chopped parsley
Pour milk and cream in a pot and bring to a boil.
Add 2 crushed garlic cloves.
Remove from heat and cover.
Let it infuse 30 minutes.
Filter the milk and cream mixture.
Add the chopped parsley.
Peel the potatoes.
Do not rinse.
Slice them really thin (you can use a mandoline).
Season with salt and pepper.
Preheat the oven to 400ºF (200ºC).
Rub a baking dish or individual ramekins with a garlic clove then grease with butter.
Arrange slices of potatoes then pour the milk preparation over the potatoes.
Add a pinch of nutmeg.
Bake in the oven 50 minutes for a baking dish and 40 for small individual ramekins.
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