Gratin dauphinois with Comté

Gratin dauphinois with Comté

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Here is a delicious recipe for gratin dauphinois with Comté, both creamy in the heart and gratin on the top.

Ingredients for 4 persons :

  • 700 g of potatoes (firm flesh)
  • 1 clove of garlic
  • 20 g butter
  • 20 cl of liquid cream (30% fat)
  • 40 cl of whole milk
  • 100 g of grated Comté (or Emmental)
  • 1 pinch of nutmeg
  • Salt pepper

To discover: the classic gratin dauphinois recipe

Preheat the oven to 200 ° C (th.7).

- Peel and wash the potatoes, drain them. Cut them into rounds about 3 millimeters thick.

- Rub a gratin dish with the peeled garlic clove. Butter it. Place a layer of potatoes at the bottom of the dish, season with salt, pepper and nutmeg. Repeat the operation until all the ingredients are used up.

- In a bowl, mix the cream and the milk. Pour this liquid over the potatoes.

- Bake for about 1 hour (the blade of a knife should easily penetrate the gratin). Remove from the oven and cover its surface with Comté.

Bake again until the cheese melts and lightly browns.

Serve hot!

Photo: C. Herlédan

To discover: the classic gratin dauphinois recipe

Video: Fondant Potatoes - Crusty Potatoes Roasted with Butter and Stock (May 2022).