gratin dauphinoise potatoe gratin (thin sliced potatoes overbaked 45 minutes with milk, salted cream, garlic)

レシピ

材料・調味料 (2 人分)

作り方

0: The potatoes:

Preheat the oven on 190°, put a grillage in it for the oven.
Take a fire resist gratin form and rub it out with a little butter.

Mount the potatoes and wash them.
Take a grid and put the high of the slices on 1.75 or 2mm high. Or slice the potatoes by hand in very thin slices.
Then lay the slices like a fan in several rows in the form.
Put a little salt on the potatoes.

1: The cast:
Take a little pan and put the milk in it.
let the milk boil on medium heat, then add the cream and reduce the heat on a minimum.
All should be hand warm.
Then add the spices, pressed garlic, salt, pepper, the grated nutmeg apple.
Take the pan from the heat and softly fill the cast over the potatoes.

2: Cooking:
No the gratin goes in the oven by 190° for 45-50 minutes. It should be a little cream at the end of baking. If necessary put some cream to it after midtime baking. After passed 45 minutes you put a little butter flakes on it. 😊

If you like you could by 50 minutes add the Gruyère cheese over it. Then it gives a cheesy crust.

traditionally we eat it with a salad and meat.
(selfmade Spiessli etc. )

Enjoy and good luck.
Please add me under cooked after a recipe

ポイント

Recipe in swiss gwrman with video under: http://m.swissmilk.ch/de/rezepte/LM_div_0812_03/kartoffelgratin.html

みんなの投稿 (5)

: Najeska からみっちんへ

Thank you very much. It was worth a sin 😊. do you like the recipe? Then I add it...

: Najeska からみっちんへ

Now there is! For you 😊
you can also look a video.
but I cook the cast in advance then it is more creamy 😊. Enjoy!
http://m.swissmilk.ch/de/rezepte/LM_div_0812_03/kartoffelgratin.html