No, Wikipedia, No. Sorry, mate, you have got it wrong, gratin is not a casserole with cheese or bechamel sauce topped with buttered breadcrumbs or at least not when considering a potato gratin. Who, in the first place, would top potatoes with breadcrumbs yurk.

Gratin Dauphinois


4 large potatoes
2 cloves of garlic
250g of cream
1 small glass of milk
salt and a little more pepper than your usual

method: serves 4

  • peel and slice the potatoes, the trick is to slice them with the food-processor so that the slices are very very thin and you can see through
  • put a layer of slices in an oven-proof dish, top with cream and a little milk salt, pepper
  • renew the operation until you run out of slices, every couple of layers add the garlic

AAAAH that's better, oh and by the way the answer to Wednesday's picture is winkle, I am sure that there is a way to cook them in a gratin too, just today I saw in the newspaper a recipe for mussels gratin, may be that one has breadcrumbs on the top, I'll go and check.

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