01.01.2003 -side dish - potato
Gratin Dauphinois (Scalloped potatoes)
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Here's that famous Gratin
Dauphinois (scalloped potato) recipe with its traditional
ingredients. Note it doesn't include either eggs or cheese… Whatever recipe is used, this gratin is the perfect accompaniment
for leg of lamb. In short, it will probably be pretty hard to avoid it during the holiday season! »
- Peel garlic cloves and potatoes.
- Avoid rinsing potatoes in water so they don't lose their starch.
- Chop one clove garlic very fine.
- Cut potatoes into 3-4 mm slices. Slices must be as even as possible.
- Bring milk to a boil in a pan.
- Add potatoes, chopped garlic, thyme, pepper, nutmeg and pinch of salt.
- Cook 30 minutes over moderate heat then let rest covered 10 minutes.
- Butter inside of an au gratin dish.
- Rub garlic clove cut in half all over inside of dish.
- Arrange potatoes in layers in au gratin dish up to 1 cm from top.
- Pour cream and cooking milk to cover potatoes.
- Place a few dabs of butter on surface.
- Bake for 30 to 45 minutes in oven pre-heated to 400 °F (200 ºC). Cooking is done when surface of gratin is a uniform light brown.
- Scalloped potatoes are a splendid accompaniment to serve with a leg of lamb, lamb or game. I can hardly conceive of eating a leg of lamb without its scalloped potatoes as an accompaniment.
- There's certainly no lack of variants. Some people add eggs, others grated gruyere. Some people are fans of 100% cream, others of a milk/cream mixture.
- This proposed recipe is supposed to be the basic traditional recipe. Starting from this one, you can vary it ad infinitum. Personally, I really love adding one or two tablespoons of old-style mustard to the cream.
- During the holidays, you can dare to add a few peelings of truffles when you can get your hands on them.
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