WebGratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish … WebSTEP 1. Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the butter all over the surface of a gratin dish, about 18x28cm/7x11in. Peel and slice the potatoes to a width of …

Gratin Dauphinois (Potatoes au Gratin) - Entertaining with Beth

WebMar 28, 2012 · Thinly slice crosswise. Step 4 Stir together white pepper and nutmeg with 1 3/4 teaspoons salt in a small bowl. Melt butter in a small heavy saucepan over medium-low heat and cook leek and garlic,... WebTo make an unchopped version, simply transfer the veggies to a serving platter, with plenty of mayo on the side. To make a chopped version, chop the carrots and asparagus into bite-sized pieces. Cut away and discard the green part of the spring onions. Mix all the veggies together in a bowl. Add 1 tsp. lemon juice to the mayo. jplayer wav

Macédoine de légumes The Everyday French Chef

Web1 day ago · Combine milk, potatoes and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over … WebOct 20, 2015 · Ingredients 12 Servings 5 garlic cloves, divided 1 tablespoon unsalted butter, room temperature 2 medium shallots, quartered through root ends 2½ cups heavy cream … Web1 day ago · Combine milk, potatoes and garlic in a large saucepan; bring to a boil. Reduce heat and simmer 5 minutes or until potatoes are almost tender. Drain in a colander over a bowl, reserving 1/2 cup milk mixture. Melt butter in a 10-inch cast-iron skillet over medium heat. Add leek; cook 8 minutes or until tender, stirring occasionally. jplat pat patent search