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France potatoes gratin

 

Potatoes gratin

(Gratin dauphinois)

Peel the potatoes, wash and cut into 3 mm slices. (do not wash them further after cutting to avoid eliminating the beneficial starch for the gratin).

Boil the milk; when it reaches the boil add the cream and a grated nutmeg,add the potatoes and mix. Salt and pepper. Cook for 15-20 minutes over medium heat until the potatoes are almost cooked, stirring gently.

Cut the garlic in half, and rub all the sides of the pan on the cutting side (optional). With a ladle gently bring a first part of potatoes and milk in the pan, sprinkle with grated emmenthal not finely, repeat the operation, other potatoes and other cheese, not exceeding the limit of 2 cm from the upper edge of the pan, put some curl of butter.

Bake in a hot oven at 180 ° until the potatoes are cooked and the liquid absorbed. In case the cheese darkens too much, cover with aluminum foil.

 

YELLOW POTATOES Kg.  
MILK lt. 0,5   
FRESH CREAM ml. 50   
EMMENTHAL gr. 150   
BUTTER gr. 30   
GARLIC clove  optional
NUTMERG enough    optional
SALT and PEPPER enough