GRATIN
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GRATIN
"Bon appétit !"
dauphinois
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This is probably one of the most famous and most appreciated French recipes of all times (source: me).
This traditional French dish (originated from Le Dauphiné, an historical and cultural region of France) was first served a year before the Revolution, and has survived until now.
The recipe has crossed the Atlantic Sea and may be know in North America as "Au Gratin Potatoes" (in the U.S.) and "Pommes de terre au gratin" in the French-speaking part of Canada.
INGREDIENTS (for 4 people)
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1.5kg of potatoes
2 garlic cloves
1L of milk
Nutmeg
Salt
Pepper
30cl of crème fraîche
100g of butter
Estimated price: 10€
Estima. duration: 1h35
Estima. pleasure: a LOT
PREPARATION
Peel, clean and then cut the potatoesin thin slices.
Chop the garlic cloves very finely.
Bring to the boil, in a saucepan, the following ingredients: milk, garlic cloves, salt, pepper and nutmeg. Add the potatoes for 10 to 15 minutes.
Preheat oven to 425 F (220 C) and butter an oven-safe dish.
Place the drained potatoes in the dish. Cover with the cream, then arrange small butter nuts on top.
Bake for 50 min to 1 hour.
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