SAUCE GRATIN DAUPHINOIS RECIPES

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GRATIN DAUPHINOIS - A CREAMY FRENCH POTATO RECIPE EVERYON…



Gratin Dauphinois - A Creamy French Potato Recipe Everyon… image

A gratin dauphinois is one of the best and most popular French recipes. This creamy potato recipes is best served as a side dish with steak.

Provided by Michelle Minnaar

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6

Number Of Ingredients 7

30ml (2 tbsp) butter
1kg (2lbs) potatoes, peeled and thinly sliced
300ml (½pt) double cream
300ml (½pt) milk
2 garlic cloves, peeled and crushed
1.25ml (¼ tsp) ground nutmeg
60g (2oz) Gruyere cheese, grated [optional]

Steps:

  • Preheat the oven to 160°C/fan oven 140°C/320°F/Gas 4.
  • Peel the potatoes and cut them as thinly as possible. Plunge the slices thinly in a bowl of cold water to wash off some of the starch.
  • Dry the potato slices thoroughly with a tea towel.
  • Butter a large ovenproof dish.
  • Pour the milk, cream, garlic and nutmeg in a saucepan. Heat the contents until it reaches boiling pot. Remove from the heat and season to taste.
  • Arrange the potato slices in the dish, reserving the prettiest ones for the top to arrange neatly.
  • Pour the creamy mixture over the potatoes.
  • Place the dish in the oven and bake for 45 minutes.
  • Remove the dish and sprinkle the cheese on top and bake for another 15 minutes.
  • Serve with a green salad as a vegetarian lunch or with your favourite French meat dishes. Enjoy!

Nutrition Facts : ServingSize One big scoop, Calories 277, SugarContent 5.3 g, SodiumContent 236.3 mg, FatContent 13.8 g, SaturatedFatContent 8.4 g, TransFatContent 0.4 g, CarbohydrateContent 31.1 g, FiberContent 4 g, ProteinContent 8.1 g, CholesterolContent 42.4 mg

MADAME LARACINE'S GRATIN DAUPHINOIS (MADAME LARACINE'…



Madame Laracine's Gratin Dauphinois (Madame Laracine'… image

Provided by Patricia Wells

Total Time 1 hours 20 minutes

Yield Six to eight servings

Number Of Ingredients 9

3 pounds medium-sized russet potatoes, peeled and sliced very thinly
2 cups milk
2 cups water
3 cloves garlic, peeled and minced
Sea salt to taste
3 bay leaves
Freshly ground nutmeg and freshly ground black pepper to taste
1 cup creme fraiche or heavy cream
10 ounces Gruyere cheese, freshly grated

Steps:

  • Preheat the oven to 375 degrees.
  • Place the potatoes in a large saucepan and cover with the milk and water. Add the garlic, salt and bay leaves and, with the pan partially covered, bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
  • Using a large, flat strainer, transfer half the potatoes to an eight-cup gratin dish. Sprinkle with nutmeg, pepper, half the cream and half the cheese. Cover with the remaining potatoes and sprinkle again with pepper, nutmeg and the remaining cream and cheese. (Discard the milk, water and herbs in which the potatoes were cooked.)
  • Bake until the gratin is crisp and golden on top, about one hour. Serve immediately.

Nutrition Facts : @context http//schema.org, Calories 377, UnsaturatedFatContent 7 grams, CarbohydrateContent 36 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 17 grams, SaturatedFatContent 11 grams, SodiumContent 828 milligrams, SugarContent 5 grams

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