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Gratin dauphinois

Ingredients (for 6 people):

- 1 kg 1/2 potatoes

- a few crushed garlic cloves

- 300 ml cream

- salt, pepper and mustard

- 100 g butter

- 1 litre milk

Preparation:

Peel, wash and cut the potatoes into fine rounds.

Do NOT wash them after cutting because the starch is needed for a good consistency. 

Place the milk, garlic, salt, pepper and nutmeg in a pan. 

Bring to the boil, throw in the potatoes and leave to cook for 10 to 15 min, depending on how hard they are.

Place the potatoes in a dish greased with butter, cover with the cream and then dot with butter.  

 

Cook in the Le Panyol  wood-fired oven.

Cooking type: without a flame, oven open

Remove the embers from the oven or let them burn out completely. 

When the inside of your Le Panyol wood-fired oven is at approximately 150-180°C, place your gratin inside.  Close the oven door. 

Leave to cook for at least 1 hour.

If necessary, cover with a piece of tin foil halfway through the cooking time to ensure that it doesn’t brown too much.

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