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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.
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.
Potatoes au gratin – Cooking technique of creating a browned crust (potatoes gratiné) Green bean casserole – American dish from the 1950s Hotdish – Casserole from the American Upper Midwest – typically contains a starch , a meat or other protein, and a canned or frozen vegetable, mixed with canned soup
4. Next, make your custard. Combine egg, plus egg yolks, half and half, vanilla extract, cinnamon and brown sugar in a small bowl and whisk until evenly mixed.
Mix the crushed chips with the remaining 1/2 cup of shredded cheese and set aside. Sprinkle the chip & cheese mixture evenly over the potatoes and continue baking for 15-20 minutes, or until it ...
au gratin "with gratings", anything that is grated onto a food dish. In English, specifically 'with cheese'. au jus lit. "with juice", referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.' No longer used in French, except for the colloquial, être au jus (to be informed).
Despite the French name, the dish is not unique to France. The Yorkshire -born chef Brian Turner recalled in his memoirs (2000) being given an identical potato dish in his childhood, [ 16 ] and Bobby Freeman in a 1997 book about Welsh cuisine gives a recipe for traditional Teisen nionod (onion cake), which she describes as "the same dish as the ...