Gratin Dauphinoise
Recipe for French-style baked potatoes - a simple and sophisticated dish. In Lyon (a city in France), this dish is very popular and is included in the menu of any restaurant. Each restaurant adds something new and unique to it - spices or presentation.
Preparing Gratin Dauphinoise is very easy, the potatoes turn out soft, tender, and amazingly delicious!
Potatoes
2.2 lbs
Cream
2 cups
Salt
to taste
Black pepper
to taste
Nutmeg
Marjoram
dried (or thyme)
To prepare Gratin Dauphinoise, peel and thinly slice the potatoes using a knife or a vegetable slicer, making slices 3 mm thick.
Grease a baking dish with a thin layer of butter and layer the bottom with the first layer of potatoes. Sprinkle with salt, pepper, and nutmeg to taste. Then add the next layer, season with salt, spices, and pour cream over each layer of potatoes, creating 4 layers.
Sprinkle dried marjoram or thyme on top. Cover the dish with a lid or foil and bake in a preheated oven (350 degrees Fahrenheit) for 1-1.5 hours depending on the size of the dish. Remove the foil 15-20 minutes before the end of baking to brown the top layer slightly.
Remove the dish from the oven and let it cool slightly. Gratin Dauphinoise is ready to be served, cut into individual portions. This dish pairs perfectly as a side with braised vegetables or meat.
© Наталья Лиханова
(4/5)
