As part of the HOW TO COOK GREAT NETWORK -
[ Ссылка ]
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

Gratin Dauphinois Recipe - Creamy French Baked Potatoes in 30 mins.....
Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes. The gratin dauphinois is made with uncooked potatoes, thinly sliced, and cream, cooked in a buttered dish rubbed with garlic; for 1 kg of potatoes, about 600 ml of cream, 25 g of butter and a clove of garlic are needed. The potatoes are peeled and sliced to the thickness of a coin, preferably with a mandoline; they are layered in a shallow earthenware dish and cooked in a slow oven, at about 150°C, for more than an hour; the heat is raised for the last 10 minutes of the cooking time. Recipes given by many authorities including Auguste Escoffier and Austin de Croze call for the addition of cheese and eggs to the dish; Robert Carrier and Constance Spry give recipes including these additions. The dish is distinguished from gratin savoyard by the use of cream, and from ordinary gratin potatoes by the use of raw rather than boiled potatoes. It is a quite different dish from pommes dauphine. France has at least as many potato dishes as there are days of the year. Pommes à la dauphinoise, or gratin dauphinois, is both one of the simplest and one of the tastiest. Traditionally it's baked in a shallow gratin dish rubbed with garlic, but I like the creamy interior that results from baking in a deeper casserole or soufflé dish. Punching up the flavor by introducing sliced garlic between the layers of sliced potato gives the dish a little more impact.
Some recipes call to top the potatoes with cheese, and you can certainly do that if you feel so inclined, but it is by no means necessary—the potatoes form a lovely browned and crisp topping all on their own. Using white pepper to season white dishes is very classic, but mainly aesthetic. Feel free to use freshly ground black pepper in its place. Served with roast chicken or pan-seared steak and accompanied by a green salad, pommes à la dauphinoise rounds out a great classic French bistro-style meal. It could, of course, function as a vegetarian main dish as well.

свернуть