A typical receipe for the winter season and typical of my region too: here comes my receipe for Gratin Dauphinois, a meal I love.
- 1.3 kg dof gratin potatoes
- 1 L semi-skimmed or whole milk
- 2 cloves garlic
- 20 g butter
- 30 cL liquid crème fraîche (not light, beurk !)
- nutmeg powder
- 1 tablespoon coarse salt
- 1/2 teaspoon fine salt
It’s very important to wash the potatoes before peeling them, otherwise you will remove the starch. Then you have to cut them in fine strims: around 2 – 3 mm. You can do it with a robot or with a mandolin like me (mine is manufactured in France of course !)
Heat the oven at 180°c
Peel a clove of garlic and crush it.
Pour the milk into a saucepan, add 1 tablespoon of coarse salt and the crushed garlic clove. Make it boil and pour the potatoes. Once boiling begins, cook it for 8 minutes while you regularly mix.
Crush the other garlic clove and rub the inside of the gratin dish with it. Then, butter it well.
Poor the crème fraîche in a bowl, add the 1/2 teaspoon of fine salt, nutmeg powder and pepper. Mix
Drain the potatoes with a skimmer and put them in the gratin dish (tamp well) and cover with the cream mix.
Bake during 45 minutes until the gratin is golden brown.
Made in France: De Buyer Mandoline, Tissages du Moutet dishcloth, Marlux pepper mill, Emile Henry dish, Opinel knives, Loft Abacco bowl and wine glass Table d’Arques / Marc Veyrat inox pan