Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, gratin dauphinois. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Gratin Dauphinois is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Gratin Dauphinois is something that I have loved my whole life.
Recette du gratin dauphinois traditionnel facile à réaliser. A déguster en famille ou entre amis. A French gratin Dauphinois is a classic dish and the ultimate comfort food.
To begin with this recipe, we must first prepare a few ingredients. You can have gratin dauphinois using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Gratin Dauphinois:
- Make ready 3 lb Idaho potatoes; unpeeled and sliced paper thin
- Make ready 2 C heavy cream
- Make ready 2 T fresh rosemary; minced
- Get 4 oz sour cream
- Get 4 oz grated gruyere cheese
- Prepare as needed butter
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 potato gratin, potato or the dauphinoise is a French dish, home-based made of potatoes and cream. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning. Imprimer. • Gratin dauphinois pour restauration collective.
Instructions to make Gratin Dauphinois:
- Butter a large casserole dish.
- Lay potatoes across the bottom of the casserole dish evenly leaving no holes.
- Stack layers until no potatoes remain.
- Whisk heavy cream and sour cream together.
- Pour cream over potatoes. Press down to even out casserole and distribute cream.
- Sprinkle cheese, rosemary, salt, and black pepper across the top.
- Spray aluminum foil with non-stick cooking spray and cover casserole dish.
- Bake at 400º for 40 minutes. Uncover and cook for approximately 10 minutes or until casserole is bubbly and brown.
- Variations; Thyme, herbes de provence, shallots, onion, celery seed, fennel, crispy bacon, oregano, marjoram, mint, basil, parsely, lemon zest, white wine, white vinegar, champagne vinegar, white wine vinegar, peppercorn melange, brown butter, bell peppers, beer, vodka, rum, brandy, garlic, habanero, paprika, smoked paprika, applewood seasoning, asiago, fontina, jalapeños, scallions, chives, leeks, spinach, arugula, swiss, provolone, parmesean, romano, parmigiano reggiano, chervil, fines herbes, caraway, cashews, dijon, carrots, cardamom, espresso, broccoli, roasted bell peppers or garlic, cayenne, crushed pepper flakes, coriander seed, cheddar, blue cheese, gouda, cabbage, goat cheese, chipotle, garlic chives, horseradish, nutmeg, sweet onions, sweet potatoes, parsnips, turnips, butternut squash, acorn squash, yellow squash, capers, tarragon, pesto, dill, asparagus, celery root, turmeric, tomatoes, apple cider vinegar, chicken or vegetable stock, sherry, watercress
Gratin dauphinois flanqué de six grives fourrées aux alouettes. Eplucher les pommes de terre et les couper en fines lamelles (on peut utiliser un robot). Chargement de votre vidéo. "Gratin dauphinois : la meilleure recette". Gratin dauphinois, a dish fit for royalty, or just heavy French bourgeois cooking? The original introduction wrongly stated that the gratin dauphinois was named for the French dauphin rather than.
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