The refined French have managed to confuse the whole world, taking as a basis such a simple thing as potatoes. Even experienced chefs can tell you that potatoes baked in milk are Dauphin potatoes. And they will be mistaken. Correctly, this dish will be called a la Dauphine potatoes or Dauphine gratin (gratin Dauphinois), and it can be prepared in several classical ways.
It is necessary
-
- 1 kilogram of potatoes
- 500 milliliters of full fat milk
- 2 cloves of garlic, peeled
- 2 tablespoons butter
- Salt
- white pepper
- or
- 1 kilogram of potatoes
- 500 milliliters of full fat milk
- 2 cloves of garlic
- Salt
- carnation
- nutmeg
- pepper
- Hard grated cheese
- Baking dish
Instructions
Step 1
Whichever recipe you choose, you will have to start by peeling the potatoes and slicing them very thinly. Each circle should be 3 to 5 millimeters thick.
Step 2
In a classic recipe from the famous Julia Child, garlic is cooked in plain water for about 20 minutes and then mashed.
Step 3
Add butter, garlic puree, salt and white pepper to a saucepan with milk. The milk is brought to a boil and removed from the heat.
Step 4
The potatoes are laid out in several layers, like shingles, and poured over with hot milk. Bake in an oven preheated to 175 degrees Celsius for an hour and a half, periodically compacting the layers of potatoes with a spatula.
Step 5
Another equally common recipe is to fry the garlic in a saucepan in butter, remove it from the pan, and pour the milk into it. Add a couple of cloves, nutmeg, salt and pepper and bring the milk to a boil.
Step 6
Put potato slices into a pre-greased dish and pour over warm milk. Bake for an hour and a half in an oven preheated to 175 degrees Celsius. Three minutes before cooking, sprinkle with grated cheese on the casserole.
Step 7
The potatoes prepared in this way will be potatoes a la Dauphine or gratin dauphinois. Potatoes cooked like they do in the province of Dauphiné. But the Dauphine potato or pommes dauphine is a "high" cuisine dish, clearly invented by royal chefs, not French peasants. For him, choux pastry and baked potato puree are mixed and golden potato croquettes are deep-fried.
