Sliced Potatoes Baked with Milk and Brown on top
Gratin Dauphinois
Ingredients• 2kg firm-fleshed potatoes
• 50cl thick cream • 30cl milk • 1 garlic clove • Salt, pepper, nutmeg |
Directions
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Did you know?
The gratin dauphinois, or Dauphiné-style potatoes, is a French dish from Dauphiné, made from potatoes and fresh cream. This dish is dubbed “gratin style potatoes” in Northern America, and “pommes de terre au gratin” in French-speaking Canada. This traditional dish doesn’t have a unique recipe. As an example, adding cheese (Emmental, Gruyere, and so on), while the original recipe doesn’t have any, turns the dish into Savoyard gratin. Choosing the potatoes right is important. “Charlotte” potatoes provide a slightly sugary and sweet taste. The “Monalisas” are good for the gratin as well. What’s important is that the potatoes should be yellow and not too firm.
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It's healthy (or not) because...
- If they are boiled or cooked in the oven, the potatoes almost have no lipids. The cardohydrate, as starch, are the main energizing nutrient.
- The milk brings calcium which is necessary for development of the skeleton and the teeth. - The dish contains too much lipids because of the big quantity of butter and of cream. - The nutmeg helps for the digestión. - The garlic may efficient against some heart diseases if it is daily eaten. |
Hints
- Before steam the potatoes .
- Dicrease the quantity of cream and of milk.
- Replace the thick cream with low-fat cream.
- Put butter only in the deal and don’t sprinkle the gratin with nuts of butter.
- Eventually you can replace a part of the potatoes by carotts, which bring vitamines.
- Dicrease the quantity of cream and of milk.
- Replace the thick cream with low-fat cream.
- Put butter only in the deal and don’t sprinkle the gratin with nuts of butter.
- Eventually you can replace a part of the potatoes by carotts, which bring vitamines.