Quick potato gratin Dauphinois (traditional and Thermomix)
7 ingredients for a fantastic side dish
Folgen Sie mir gerne für
traditionelle Rezepte auf
Facebook und für
Thermomix Rezepte und Videos auf
Instagram oder auf
Youtube!
Zutaten:
Zubereitung:
Peel the potatoes and cut them with a mandolin to a thickness of about 3 mm, if possible, so that the cooking goes well and the potato slices remain more or less intact after cooking.
Use them immediately and do not put them in water, because we will need the starch left over from the potatoes to bind the gratin.
Put them in a saucepan with the cream, milk, crushed garlic, salt, pepper and nutmeg.
Cook this mixture over a medium heat for about 20 minutes, stirring regularly so that the liquid thickens and the potatoes start to cook a little.
Pour the mixture into a baking dish and place in an oven preheated to 210 C for 15 minutes.
TIP FOR GOURMANDS:
This is not for purists who prefer the original recipe, but I personally love adding grated cheese on top. Gruyère is best, but Emmental cheese is also delicious.
TIP FOR GOURMANDS:
This is not for purists who prefer the original recipe, but I personally love adding grated cheese on top. Gruyère is best, but Emmental cheese is also delicious).
Bon Appetit!
zurück zur Übersicht