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Have you ever tried the dauphinois gratin? It is very easy to do and goes very well with any meat or fish preparation that we do this Christmas.
Without a doubt it is one of the garnishes or accompaniments easier to do. In fact, you just have to prepare the potatoes and pour the hot liquid mixture on top. Then the oven does the rest.
It is also easily convertible into a vegan dish Since today there are different brands of plant-based cream on the market that do not carry anything of animal origin.
We can also buy vegetable milk or milk or prepare it at home with rice, oats, almonds, etc.
To prepare a dauphinois gratin it is recommended to use the mandolin to cut the potatoes but remember to use the protector to avoid cutting yourself. If you cook with children and, depending on their age, teach them how to do it and to always use it correctly.
Gratin Dauphinois
A delicious accompaniment to our meat or fish dishes.
- Mayra Fernandez Joglar
- Kitchen: French
- Recipe type: vegetables
- Calories: 300
- Rations: 3
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 g of cream for cooking
- 100g milk
- 1 garlic clove
- 500 g of peeled potato
- Thyme
- Salt and pepper
Preparation
We preheat the oven to 160º.
In a pot we pour the cream, the milk and the peeled garlic clove. We heat it until it starts to boil.
Meanwhile, we take the time to Peel and wash the potatoes. With a mandolin we cut them into 0,5 cm thick slices.
We place them in a slightly knurled source.
And we season to taste.
When we have the cream ready, we pour it carefully over the potatoes.
We put the source in the oven and cook between 45 and 60 minutes. It will depend on the oven and the kind of potatoes we use.
After time, we check that the potatoes are soft.
We remove and serve immediately.
Notes
To prevent the edges from burning, we can put a sheet of aluminum foil on top.