Gratin Dauphinoise

Gratin Dauphinoise. A Anonyme Note de l'auteur : Gratin dauphinoise is a French dish of cut potatoes organized in milk or cream, from the prince region in south-eastern France. Stir occasionally to avoid having the potatoes stick to the bottom of the pan.

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Peel the potatoes and hold them in cold water until ready to proceed with the recipe. Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream. On a medium heat, in a medium pan, bring the milk and cream to the boil.

Lay the slices on a clean tea towel and pat dry.

Put the cream, milk, and a pinch of salt and pepper and sprigs of thyme in a saucepan.

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There are numerous types of the name of the dish, together with Pommes DE Terre dauphinoise, potatoes la dauphinoise, and gratin DE Pommes la dauphinoise. Place the sliced potatoes in the cream. Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme.

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Nestor Kraatz

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