RAYMOND BLANC'S GRATIN DAUPHINOIS - THE HAPPY FOODIE
Raymond Blanc presents his ultimate recipe for Gratin Dauphinois, a luxurious potato side dish flavoured with Gruyère cheese, nutmeg and garlic.
Provided by Raymond Blanc
Yield Serves 4
Number Of Ingredients 1
Steps:
Preheat the oven to 120°C/250°F/gas ½ then peel the potatoes and slice them 2mm ( 1 ⁄16 in) thick – a mandoline will make the job easier. Do not wash the potato slices, as you need to keep the starch in them to help thicken the cream.
On a medium heat, in a medium pan, bring the milk and cream to the boil. Add the sliced potatoes and stir to coat them with the cream. Season with the nutmeg, 5 pinches of salt and 2 pinches of black pepper. Reduce the heat and simmer for 8–10 minutes, stirring every 2 minutes to prevent the mixture sticking to the base of the pan and to distribute the heat throughout the potatoes. Stir in the grated cheese and then remove the pan from the heat.
Rub the gratin dish with the garlic. With a spatula, spread the potato mixture out evenly in the dish. Bake for 35 minutes; there should be tiny bubbles on the surface of the dish. The gratin is cooked when the tip of a sharp knife cuts into it with little resistance (you shouldn’t feel the layers).
To brown the top, place the gratin under a hot grill for 2–3 minutes. Leave to rest for 5 minutes before serving.
RICH AND CREAMY POTATOES AU GRATIN RECIPE | ALLRECIPES
These are the easiest, creamiest potatoes au gratin I have ever had... YUM!
Provided by Celeste
Categories Potatoes Au Gratin
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. Reduce heat to medium, and simmer the potatoes until tender but not mushy, 8 to 10 minutes. With a slotted spoon, transfer about half the potatoes to a 9x13-inch baking dish.
- Pour half of the cream over the potatoes, season with black pepper and nutmeg, and sprinkle half of the Gruyere cheese onto the mixture. Top with the remaining potatoes; sprinkle again with black pepper and nutmeg. Pour on the remaining cream, and sprinkle with remaining Gruyere cheese.
- Bake in the preheated oven until the cheese topping is crisp and brown on top, about 1 hour.
Nutrition Facts : Calories 352 calories, CarbohydrateContent 32.1 g, CholesterolContent 70.5 mg, FatContent 20 g, FiberContent 2.8 g, ProteinContent 12.3 g, SaturatedFatContent 12.1 g, SodiumContent 330.5 mg, SugarContent 0.2 g
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