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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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