French fries
Origin of the recipe
Potatoes baked in cream are also known as gratin dauphinois in French. Gratins are baked dishes with a golden-brown crust. Gratin dauphinois originates from the Dauphiné region in southeastern France, and its first mentions date back to the late 18th and early 19th centuries. These fragrant, tender, and filling potatoes make an ideal side dish.
What do you need for cooking?
Ingredients
-
Potato
-
Cream 10%
-
Butter
-
Cheese
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Garlic
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Dried Provencal herbs
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Ground nutmeg
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Salt and pepper
Kitchen utensils
- Knife
- Board
- Bowl
- shoulder blade
- Grater
- Baking dish
- Garlic press
Step-by-step recipe
Step 1:
Peel the potatoes and cut into thin slices.
Step 2:
Place butter in a bowl, crush garlic, add Provencal herbs and mash the butter and spices with a fork.
Step 3:
Spread half of the butter over the bottom and sides of a baking dish.
Step 4:
Place the potato slices in an even layer, overlapping.
Step 5:
Sprinkle the potato layer with nutmeg, enough to cover all layers by 1/2 teaspoon.
Step 6:
Season with pepper and pour in cream, making sure not to cover the potatoes with cream above the surface.
Step 7:
Place 4 layers of potatoes in the same way, sprinkling each with spices and pouring cream over them.
Step 8:
Spread the remaining butter over the top layer of potatoes.
Step 9:
Bake in a preheated oven for 50-60 minutes at 180 degrees.
Step 10:
If desired, grate the cheese on a coarse grater and sprinkle it on top of the potatoes after baking and leave to bake for another 5 minutes at 200 degrees.
Cooking tips
When cooking in the oven, do not exceed 200 degrees, otherwise the cream will separate.
A true Gratin Dauphinois is served without cheese, but if you do add it, it is preferable to use Beaufort or Comté.
