Dauphinian gratin to be prepared in advance

Method

1. 1

   Preheating

2. 2

   Start by preheating your oven to 160°C (th. 5-6). This step is essential to ensure a homogeneous and perfect cooking of gratin. While the oven heats, gather all the ingredients and prepare your equipment, such as a gratin dish and a saucepan.

3. 3

   Preparation

4. 4

   Gently butter the bottom and walls of your gratin dish with half the butter. Peel the potatoes carefully and slice them into thin slats, ideally with a mandolin. Reserve them in a bowl filled with cold water to prevent them from darkening.

5. 5

   seasoning

6. 6

   Drain and dry the slices of potatoes thoroughly with a clean towel. Rub the garlic cut in half on the buttered walls of the dish, then divide the potatoes into layers. Salt, pepper and gratify the nutmeg between each layer for a balanced seasoning.

7. 7

   Assembly

8. 8

   In a saucepan, mix liquid cream and milk. Heat gently until you get a warm but not boiling mixture. Pour this mixture over the potatoes, making sure to spread over the whole dish. Spread some remaining butter hazelnuts on the surface.

9. 9

   Cooking

10. 10

    Slip the dish into the preheated oven. Cook about 1h30, until the potatoes are perfectly tender and the gratin has a beautiful golden colour on the surface. If necessary, continue cooking a little and cover with an aluminum paper if the top is too fast.

11. 11

    Rest

12. 12

    Remove the gratin from the oven and let it cool to room temperature. Then put it in the refrigerator for at least 12 hours, ideally a full night. This rest time allows flavors to develop and obtain a more melting and homogeneous texture.

13. 13

    Service

14. 14

    Before serving your Dauphinian gratin to prepare in advance, heat it gently in the oven at 150°C for 20 to 30 minutes. Serve hot with roasted meat or green salad. This tasty and practical dish will even gain in flavors by being prepared in advance.

Nutrition

calories

133

fatContent

7.3

fiberContent

1.3

sugarContent

2

sodiumContent

0.38

proteinContent

2.2

carbohydrateContent

13

saturatedFatContent

4.9

Indicative values from the source, for the original recipe.

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