Gratin Dauphinois

This recipe is based on potatoes. This dish is delicious and rich in trace elements and vitamins. In fact, potatoes are entitled to all their minerals and trace elements.

The first recorded gratin dauphinois recipe dates back to the mid 18th century and is attributed to the time this recipe was cooked in the country of the four mountains: Lans, Villard de Lans, Autrans and Sassenage.

Soft, melting, slightly crunchy surface ... The gratin is a real childhood memory, a comforting accompaniment and friendly main dish. Nothing to say, those who do not like have not tasted the real one!

Gratin lovers, here is a delicious recipe to try at home. The time required for the preparation and cooking is 1 hour 30 minutes.

Ingredients

800 g of potatoes

25 cl of milk

30 cl cream

Salt and pepper

Nutmeg

50 g of butter

2 cloves of garlic

Instructions

Wash, peel and cut the potatoes into slices about 3 mm. Do not wash them after cutting.

Put them in a saucepan with the milk, butter, salt, pepper and nutmeg.

Bring to a boil then reduce heat and continue cooking, stirring occasionally with a spatula to prevent the home preparation.

Then add the cream.

Cook over low heat 10 minutes.

Remove from heat, add 1 clove of minced garlic.

Use the other clove orking for the dish.

Arrange the potatoes in a baking dish.

Bake at 180 degrees and cook for 30 minutes.

Serve in the baking dish.