Gratin Dauphinois Recipe English

Healthier dauphinoise potatoes recipe delicious.

WEBOct 31, 2011 · Use a mandoline or knife to cut the potatoes into 5mm slices. Put the slices in a colander and run cold water over until the …

Rating: 4/5(7)
1. Put the milk, whole garlic clove, bay leaves, thyme stalks and shallots in a heavy-based pan. Bring to boiling point, then remove from the heat and leave to infuse for 1 hour.
2. Preheat the oven to 180°C/fan160°C/gas 4. Use a mandoline or knife to cut the potatoes into 5mm slices. Put the slices in a colander and run cold water over until the water runs clear. Pat dry with a clean tea towel.
3. Put the crème fraîche into a large mixing bowl. Strain the infused milk into a measuring jug, then slowly whisk it into the crème fraîche. Stir in the crushed garlic clove, then add the potatoes. Season, then toss to coat. Pour into a 2 litre gratin dish and sprinkle with the thyme leaves, nutmeg and cheese. Cover with foil, then bake in the oven for 35 minutes. Remove the foil, then cook for a further 15-20 minutes or until the top is golden brown and the potatoes are cooked through.

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Alain Ducasse's French Gratin Dauphinois Recipe

WEBDec 4, 2020 · Heat the oven to 220°C/ 392°F. Drain the potatoes and set aside the cooking milk. Arrange the first layer of potatoes in the gratin …

1. Peel the potatoes, wash them, and dry them. Use a mandolin to cut perfect little discs of potatoes (3mm thickness). Peel and chop the garlic clove. Place the sliced ​​potatoes in a saucepan. Pour in the cold milk over the potatoes, and bring to a simmer. Add the thyme, bay leaf, and chopped garlic. Season with the fleur de sel, the pepper, and add the nutmeg. Mix gently. Cook the potatoes gently for 40 minutes. Then cover the saucepan and let it infuse for 10 minutes.
2. Heat the oven to 220°C/ 392°F. Drain the potatoes and set aside the cooking milk. Arrange the first layer of potatoes in the gratin pan. Then, cover it with cream. Cover with another layer of potatoes. Add the rest of the cream. Pour the rest of the cooking milk from the potatoes up to 1 cm from the top of the gratin pan. Bake the gratin for about 20 minutes until it is golden brown.
3. Serve the gratin in its dish right out of the oven. Add some pepper.

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