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Post by Deleted on Apr 17, 2009 5:39:48 GMT
This is one of the very easiest French recipes in existence, just in case anybody does not know how to make it.
Gratin dauphinois
Ingredients (for 4):
1 kg firm yellow potatoes
2 cloves of garlic
nutmeg
crème fraîche / sour cream
salt & pepper
Instructions:
Peel the potatoes and cut them into thin round slices. Blot them dry with a towel.
Crush the garlic and rub it all over an oven dish.
Cover the bottom of the dish with a layer of potatoes, salt, pepper and nutmeg, and cover with crème fraîche. Continue to make more layers the same way.
Place in a 150° oven for 1 hour. Increase the temperature to 200° and cook for approximately 30 minutes more until the dish browns properly.
Note: if you want to also use sliced or grated cheese in this dish, it becomes gratin savoyard.
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Post by spindrift on Apr 17, 2009 7:33:41 GMT
Thanks for that. I'll make this tonight. I always follow Delia Smith's recipe which is more involved.
I need to buy a large container of creme fraiche? I could mix in some real cream too?
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Post by hwinpp on Apr 17, 2009 8:32:57 GMT
Wow, my mouth waters in anticipation! Thanks, sounds easy enough to do.
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Post by spindrift on Apr 17, 2009 11:42:25 GMT
I have bought the creme fraiche.
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Post by Deleted on Apr 19, 2009 19:54:34 GMT
I have actually run out of potatoes for once. I am so afraid that they will sprout at this time of year that I am eating them much faster than usual.
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Post by bazfaz on Apr 19, 2009 20:28:37 GMT
I have bought new season's potatoes from Israel. They don't sprout so fast. Why doesn't Egypt export potatoes to us in France? We were having new season's pots in Jan and Feb.
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Post by lagatta on Apr 19, 2009 20:55:56 GMT
I've made a gratin, but not quite the same one. I didn't have enough cream on hand so I used both very reduced poultry stock (of which I had a lot) as well as cream. I thought a gratin savoyard was the gratin made with stock in lieu of or along with cream, but it would be logical for anything savoyard to include cheese. I did have some very nice firm yellow potatoes.
Also have a jicama, which will make a nice refreshing salad.
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Post by Deleted on Apr 22, 2009 13:31:59 GMT
I prepared the savoyard version last p.m. for veggie potluck. Big hit,thank you.
Our potatoes are just coming in here.
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Post by lola on Apr 22, 2009 14:18:58 GMT
150 C, of course. That's uh..... Okay I'll find a calculator.
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Post by Deleted on Apr 23, 2009 0:04:06 GMT
lola,you're a trip!
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Post by lola on Apr 23, 2009 1:13:30 GMT
Wish I could have gone to the veggie potluck. What kind of cheese did you use, Casimira?
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Post by Deleted on Apr 23, 2009 2:35:16 GMT
Every Tuesday 7pm,you're welcome to come. We have quite a cast of characters. I used Gruyere cheese,very finely grated.
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Post by hwinpp on Apr 23, 2009 7:53:23 GMT
Do you two live in the same place? I think I'll move there and let you cook for me.
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Post by Deleted on Apr 23, 2009 12:09:52 GMT
No hw,I am downriver quite a ways,I suppose lola could hop on a boat.
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Post by lola on Apr 23, 2009 22:27:04 GMT
Also, dear hwinpp, I already have a guy who lets me cook for him. Not sure I could take on any others at the present time.
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Post by lola on Apr 23, 2009 22:52:16 GMT
I'd let any of the rest of you cook for me anytime, though.
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