This is the first post on my new blog. Iām just getting this new blog going, so stay tuned for more. Subscribe below to get notified when I post new updates.
I love potatoes. Absolutely love them! My friends and family say it’s like a love affair, so it makes complete sense that my first post would be a recipe about potatoes. The funny thing is, I don’t remember ever eating a gratin dauphinois when I was a kid. Maybe I did and forgot. Unlikely though, who could ever forget such a delicious dish!
The first time I had this dish was in the U.S. My friend Elise made it. She is from the north of France. You have seen this region if you watch the movie “Welcome to the Sticks.” I come from the north east, Alsace to be specific. This is the last place Anthony Bourdain visited before he died. Such tragedy š¦ Well this dish comes from the south east, so I have no idea if it is authentic or not or if this is how it is made by the pros. Send me comments if you know the real thing! That said, it is rich and delicious. Because of this richness, I don’t make it often, but it is really delicious and sure to satisfy hungry guests.
| Servings: 6 | Preparation: 20 min | Cook time: 1hour | Difficulty: Easy |
INGREDIENTS
3 lbs of Yukon Gold potatoes
1/3 stick of butter (divided)
5 cloves of garlic
1.25 cups of heavy whipping cream
4 cups of milk
salt
pepper
nutmeg
STEP 1
Peel the potatoes, wash them, and slice them thinly with a French mandoline (if you have one. I don’t, so I use a knife). Size is not super important as long as you stay consistent so they cook evenly. In a large stockpot, bring the milk seasoned with salt, pepper, nutmeg, and crushed garlic to a boil. Add the potatoes and cook about 15 minutes. They need to be somewhat tender, but still al dente. They will cook more in the oven.
STEP 2
Preheat the oven to 350Ā°F (th.6). Spread the potatoes in a greased baking dish and cover with the whipping cream and half the milk. Add 6 knobs of butter on the top.
STEP 3
Cook for 45 min to an hour, until the top is golden brown.
| SUGGESTIONS Best serve with red meat. |
Around The World Food Blog 