French cuisine has borrowed a minimum of healthy eating principles: an abundance of butter , fat cream and flour not infrequently introduces even the oldest eaters into a stupor, but from time to time it is something that is as unpleasant as it is tasty to prepare for many. Graten dofinua is called upon to help you in such cases. A set of butter, fat cream, potatoes and cheese - is not it something you can dream of on a cold evening?
Classic potato gratin dofinoe - recipe
Let's start with the most minimalistic recipe. In its composition, only a mixture of cream and milk (you can take only cream) and potatoes with garlic. Those wishing can rub on top of hard cheese.
Ingredients:
- a clove of garlic - 1 piece;
- potato tubers - 890 g;
- milk - 470 ml;
- fat cream - 120 ml.
Preparation
The potato for the dofinua gritene must necessarily be starchy. It is thanks to the starch from the tubers that the added mixture of cream and milk after baking turns into a thick sauce.
To cut the tubers, it's better to use shredding, putting the blade at 3 mm mark, but if you can so skillfully handle a knife to cut the potatoes into such thin pieces, then do it by hand. Pour the potato slices into a saucepan and pour a mixture of milk and cream. Cook the potatoes for no more than 7 minutes, so that the pieces remain half-moist.
For baking, slice the garlic clove and distribute the potato slices. On top, pour a thickened mixture of cream and milk. Put potato gratin dofinua in the oven (160 degrees) for 40-45 minutes.
Potato gratin dofinois with cheese - recipe
After pushing away from the base, we move on to the recipe for a gratin with a richer taste obtained by adding a pinch of muscat and an abundance of cheese with a pronounced flavor, like parmesan or gruyere.
Ingredients:
- fatty cream - 235 ml;
- milk - 235 ml;
- garlic cloves - 1 piece;
- grated cheese - 285 g;
- potato tubers - 920 g;
- butter - 25 g;
- Ground nutmeg - 1/2 tsp.
Preparation
Before you cook potato gratin, cut the peeled potatoes into thin slices. Cut the garlic tooth in half and cut it into a slice. After, apply a small amount of oil to the walls, and add the remaining garlic to the mixture of milk and cream. Preheat milk with cream, but do not allow boiling, then strain.
Lay the first layer of potatoes on the bottom of the mold, pour out a piece of cream and add a portion of grated cheese. Continue layering the potatoes, add cream and cheese until you fill the form. The final layer should be cheese. Now place the form in a preheated to 190 degree oven for an hour.