Gratin Dauphinois

 

 

You can also eat this gratin just like that, then of course you have to increase the quantity, but we like to eat this very much with a good beef steak or lamb chops or similar.

Preparation time: approx. 75 minutes

Preparation: You'll only need: One somewhat larger or two smaller (e.g. for lasagne) oven dishes A small pot A small sieve A not too small ceramic bowl for the sauce
Ingredients (for 2 persons) 400 g (as a side) - 700 g (not just a side) large potatoes (waxy) 300-400 mL milk 75-100 mL sweet cream 3 cloves 2 bay leaves Salt, black ground pepper and nutmeg 1 clove of garlic some butter (20-25 g)
Preparation First rub the oven dishes well with a clove of garlic and then grease them with a little butter. Then crush the garlic clove a little with a kitchen knife. Bring 300-400 mL milk and 75-100 mL cream to the boil in a small pot, adding the spices straight away: 3 cloves, 2 bay leaves, the crushed garlic clove, plenty of salt (about 1/3-2/3 tsp), pepper and nutmeg. Simmer for 5 minutes then pour through a sieve into a ceramic bowl. The spices can be thrown away. Peel 400-700 g potatoes and cut into slices as thin as possible. Preheat the oven to 180℃ (fan oven). Now alternate layers of potato slices in the oven dishes (so that they overlap only slightly) and 2-3 Tbsp of the sauce. Repeat until all the slices are in the dishes. Pour the rest of the sauce over (the potatoes will soak up some of the sauce), then spread about 20 g butter flakes on top. Place the moulds in the oven for 40-45 minutes, keeping an eye on them at the end for the desired browning. Start the meat in good time ☺. The oven dishes can then be placed on the table with an appropriate base for each person.