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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.
Stir in the flour and cook 1 minute, then whisk in the heavy cream and milk. Add the remaining ½ teaspoon salt and the nutmeg. Bring to a simmer, whisking until smooth.
Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. [1] Some recipes add cheese and eggs. [11] It is called potatoes au gratin in American English.
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 ...
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]
Ina Garten's easy potato gratin only calls for five main ingredients — and hardly requires any effort. Skip to main content. 24/7 Help. For premium support please call: 800-290 ...
The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked until they form a cake. Then the cake is flipped every ten minutes until the outside is golden and crisp.
In between the potato layers add some of the cheese sauce. Top the casserole with the remaining sauce and bake for 1 hour at 350 degrees uncovered. While it’s baking crush up the chips.