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Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise. Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves ...
But gratin (a culinary technique that produces delicious warm and cheesy casseroles) isn't just for potatoes. Take one bite of our basic recipe, and you'll understand why this classic French dish ...
gruyere cheese, shredded. 6 oz. swiss cheese, shredded. 5. large russet potatoes, peeled, halved and sliced 1/4 inch thick. 1/4 c. grated parmesan cheese. Chopped fresh chives, for topping. Directions
A macaroni, cheese and meat gratin Avocado gratin. Gratin (French:) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [1] [2] [3] The term may be applied to any dish made using this method. [4] Gratin is usually prepared in a shallow dish of some kind.
Preheat the oven to 350ºF. Trim the base of the fennel and remove all dark and light green parts down to the white bulb. Slice each bulb in half lengthwise.
A cooked tartiflette and grilled ham. As with many traditional dishes in the region, the potato is a staple ingredient. Savoy was historically part of the Holy Roman Empire, and the Savoyards were exposed to potato tubers earlier than the French. [7]
Add fresh herbs to creamed spinach and serve potato gratin in a sweet Vidalia onion for a special steakhouse experience at home.