✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Fast, low-fat Gratin Dauphinois (traditional method & Thermomix)
Description
Gratin dauphinois is a Dauphiné speciality made with potatoes, cream and milk. This simple, rustic and tasty dish is the perfect accompaniment to leg of lamb, roast meat or poultry. In my version, I chose a balance between cream and whole milk to keep the dish creamy without weighing it down. All cream: too rich. All milk: too bland. This gratin can be prepared both traditionally and in the Thermomix. The choice is yours!
Ingredients
Instructions
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TRADITIONAL METHOD
Traditional method
1. Peel the potatoes and cut into thin slices of around 3 mm using a mandolin if possible.
2. Above all, don't rinse them: the starch is essential for binding the preparation.
3. Place in a large saucepan with the cream, milk, crushed or grated garlic, salt, pepper and a pinch of nutmeg.
4. Cook over a medium heat for about 20 minutes, stirring regularly to prevent the base from sticking.
5. Pour the mixture into a gratin dish and bake in a preheated oven at 210°C for 15 minutes.
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Gourmet option (optional)
Not for purists, but so good: add a little grated cheese on top before baking.
Gruyère is perfect, but Emmental also works very well.THERMOMIX® METHOD
Thermomix method-
Chop the garlic
Go to 1–2 cloves of garlic in the bowl.
→ 5 seconds / speed 5, then scrape the sides. -
Add the potatoes
Add 1.2 kg potatoes, peeled and cut into thin slices (approximately 3 mm). -
Add the liquids and season.
Add:-
300 ml whole liquid cream
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200 ml whole milk
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Salt and pepper
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One pinch of nutmeg
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Cooking with the Thermomix
→ 20 min / 100°C / reverse direction / simmer speed (spoon). -
Gratinate
Pour the contents of the bowl into an ovenproof dish.
Bake 15 minutes at 210°C, until the top is lightly browned.
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