Potato gratin ( gratin dauphinois)
Dauphiné is a French area very close to my native city of Lyon.
Gratin dauphinois is therefore a tradition there, where everyone claims to know the "authentic" recipe.
It is a very traditional French dairy dish, but very simple to make. On top of that, it is healthy and inexpensive, but festive enough to be served for Shavuot or any other occasion. .
Serves 6
2 lbs (1 kg) baking potatoes
2 oz (50g) butter, cut into 1/4 inch cubes
2 cups (500 ml) milk
5 oz (125 g) shredded mozzarella cheese
salt and pepper
Preheat oven to 360ºF (180 ºC). Peel and slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water and drain.Sprinkle a large lasagna pan with a few butter cubes. Add a thin layer of milk, and transfer enough potato slices to cover gratin dish on a single layer. Add salt and pepper, sprinkle with a few more butter cubes and more milk. Continue the process until there is no potato slices left.On the last layer of potatoes, add shredded cheese over butter and milk.
Put the dish in the oven and cook for 1 hour at 360ºF (180 ºC). Gratin Dauphinois is ready when the top is gold and brown. Serve immediately.
Gratin dauphinois is therefore a tradition there, where everyone claims to know the "authentic" recipe.
It is a very traditional French dairy dish, but very simple to make. On top of that, it is healthy and inexpensive, but festive enough to be served for Shavuot or any other occasion. .
Serves 6
2 lbs (1 kg) baking potatoes
2 oz (50g) butter, cut into 1/4 inch cubes
2 cups (500 ml) milk
5 oz (125 g) shredded mozzarella cheese
salt and pepper
Preheat oven to 360ºF (180 ºC). Peel and slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water and drain.Sprinkle a large lasagna pan with a few butter cubes. Add a thin layer of milk, and transfer enough potato slices to cover gratin dish on a single layer. Add salt and pepper, sprinkle with a few more butter cubes and more milk. Continue the process until there is no potato slices left.On the last layer of potatoes, add shredded cheese over butter and milk.
Put the dish in the oven and cook for 1 hour at 360ºF (180 ºC). Gratin Dauphinois is ready when the top is gold and brown. Serve immediately.
