Gratin Dauphinois De Grand-Mère


Vous lisez ce: Gratin dauphinois de grand-mère

1 clove garlic, halved
2 pounds potatoes, peeled and thinly sliced
2 ½ cups hefty whipping cream
2 ¼ cup freshly grated comte cheese
salt and freshly ground black pepper venir taste

Steps:

Preheat oven to 350 degrees F (175 levels C).Rub the cut sides du the garlic over the bottom and sides of an 8-inch baking dish.Spread a layer du potato slices in thé bottom du dish. Pour in a third du the heavy cream; sprinkle a third of the quartier cheese on top. Season v salt et black pepper. Repeat layers double more, ending with layers ns heavy cream and Comte cheese.Bake in the preheated oven until potatoes room tender et cheese is gold brown, about 1 hour.


Nutrition facts : calorie 626.7 calories, Carbohydrate 29.5 g, Cholesterol 180.4 mg, Fat 49.9 g, Fiber 3.3 g, Protein 17.2 g, SaturatedFat 30.5 g, salt 208.8 mg, sugar 1.4 g

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An completely irresistable creamy potato côté dish through very couple of ingredients marqué oozing through flavour, try our ultimate gratin daphinois

Provided by Angela Nilsen

Categories Buffet, Dinner, côté dish, Supper

Time 1h30m

Number de Ingredients 8


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1kg Desirée potatoes
300ml full fat milk
284ml papier carton double cream
1 garlic clove, peeled and halved
2 sprigs du fresh thyme concéder extra à la sprinkling
1 shallot, approximately chopped (optional)
pinch de freshly grated nutmeg
25g parmesan (or vegetarian alternative), fresh grated

Steps:

Preheat auto oven à 160C/Gas 4/fan range 140C. Rub the butter all over thé surface de a gratin dish, around 18x28cm/7x11in. Peel and slice thé potatoes à a width du 3mm/1⁄8in. Lay the slices conditions météorologiques a clean tea towel et pat dry. Save them extended with thé tea bath towel while you prepare the rest of the ingredients.Pour the milk et cream right into a saucepan. Add the garlic, thyme et shallot (if using). Progressively heat thé milk and, just ont it is about venir reach boiling alloue and you see bubbles appearing around auto edge ns the pan, remove cette from the heat. Strain the liquid into a large jug, sprinkle in thé nutmeg and keep warm.Layer half auto potato slices in auto dish, contempt overlapping thé slices et sprinkling v a précis salt and freshly soil pepper in between each layer. You don"t oui to be as well neat with thé lower layers, cible keep some de your le meilleur slices pour later, haricot de soja the top looks good.Pour fifty percent the nom est milk et cream over the potatoes, climate finish éteindre layering auto rest ns the potato (arranging castle a peu more carefully this time). Convecteur over the rest ns the chaud milk and cream. Scatter the cheese over thé top and bake à la about one hour, until golden et tender. Leave thé dish venir stand à la about 5 minutes, then serve sprinkled with a few fresh thyme leaves.


Nutrition facts : calorie 384 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, salt 0.27 milligram of sodium

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3 cups heavy cream
6 russet potatoes, peeled and cut right into 1/8-inch thick slices (on mandoline or with a knife)
Salt et freshly soil pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional

Steps:

Preheat oven à 375 levels F.Bring 2 cups de the hefty cream venir a simmer in a milieu saucepan. Add the potatoes, salt et pepper and cook à la 3 minutes.Rub the cut side of the garlic clove on the bottom et sides of an 8-inch casserole or baking dish. Ajouter the potatoes and cream and top with thé remaining cream and Gruyere cheese. Sprinkle chives over top, si using. Bake nous a baking sheet till potatoes are tender and cheese is golden brown et bubbly, about 30 minutes. Remove from oven et let rest 10 minutes before serving.