Traditional recipes

Dauphinoise potatoes

Dauphinoise potatoes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

they look great to me, a special taste

  • 1 kg of new potatoes
  • 2 onions
  • 150 g cheese
  • 1 clove of garlic
  • 150 g sour cream
  • 2 slices of cheese
  • salt pepper
  • peppercorns
  • 4 tablespoons olive oil

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Dauphinoise Potatoes:

I washed the potatoes and cut them into slices, then I cut the onion into slices. In a saucepan I heated the oil and added the potatoes and onions, I mixed, I added salt, pepper, paprika. I mixed for about 5 minutes. In a tray I turned the potatoes over and put them in the oven (30 min) over medium heat. Meanwhile, I prepared a mixture of grated cheese, sour cream and crushed garlic and poured over the potatoes, mixing well. I put them back in the oven and when they were almost ready I grated the cheese, letting it brown.

Good appetite!


Dauphinoise potatoes

This is a dish that looks good in any context, whether it's a family meal, a quick snack, or a dinner with guests. The secret is to turn brown and delight the eye.

Here are the ingredients for 4-6 people:

1 kg baked potatoes

Ideally, you should pre-boil the potatoes for about 15 minutes, then take them out and leave them to cool, so that you can cut the slices as finely as possible. Preheat the oven to 180 degrees. Then rub the butter with the crushed garlic and grease a heat-resistant dish with this mixture. Cut the potatoes into thin slices, then mix the milk with the cream and heat this mixture.

You start furnishing the pot: a layer of potato slices, a pinch of salt and pepper, then another layer… and so on. The last layer will be potatoes, on which you put the remaining butter. A delicate operation follows: you have to pour the hot mixture very slowly, so as not to disturb the arrangement in the pot. Do not fill the bowl, the top layer of potatoes should remain dry.

Cover the bowl with parchment and bake for 30 minutes. Remove the bowl, sprinkle evenly over the grated cheese and leave it in the oven.

Dauphinoise potatoes are served hot, but are good and cold, like a quick snack or a frugal dinner. Remember, the secret is always in quantity. Bon appetit!


Salmon with pesto sauce and green beans

INGREDIENT:

4 pieces of salmon fillets, 700 g green beans, 3 tablespoons olive oil, 4 tablespoons pesto sauce, 4 teaspoons lemon juice, 500 g cherry tomatoes, pepper salt.

METHOD OF PREPARATION:

Preheat the oven to 200 ° C and bring a saucepan of water to a boil.

Cut 4 pieces of aluminum foil, each 35 cm long.

Boil the green beans for three minutes, then strain it.

Mix the beans with two tablespoons of olive oil and season with salt and pepper, then divide it into 4 aluminum foils.

Sprinkle salt and pepper on the salmon pieces, then place them over the beans and spread a tablespoon of pesto sauce over each portion.

Put a teaspoon of lemon juice on each piece of salmon.

Cut the cherry tomatoes in half and mix them with the remaining tablespoon of oil.

Place them over the salmon fillet.

Wrap the 4 portions so that they are not too tight, and the heat can circulate inside them.

Put them on a baking tray and bake for 25-30 minutes.


  1. Preheat the oven to 150 degrees Celsius. Take a bowl with a thick bottom or a special one for au gratin dishes and grease it with butter or other type of fat.
  2. Peel a squash, grate it and slice it as thin as you can. Place them in the bowl earlier, so that layers of potatoes are created and there is not much free space left. Season with salt and pepper and sprinkle a generous amount of Gruyere cheese on each layer. On the last layer, sprinkle the cheese or a type of cheese of your choice.
  3. Put the sour cream, garlic and thyme in a pan or saucepan and bring the sauce to a boil over low heat. Remove the thyme from the sauce, then pour the latter over the potatoes.
  4. Put some butter and an extra portion of cheese or cheese over the gratinated potatoes, if you wish. Put them in the oven for an hour and a half or until the potatoes are soft, and the surface layer is golden and slightly crispy. Serve hot French gratin potatoes as a main course or as a side dish.

If so far you haven't flirted too much with French cuisine, definitely these au gratin potatoes delicious will convince you to try even more recipes from this country.

Returning, however, to the Mioritic lands, we recommend you to enjoy this simple recipe of peasant potatoes!


Potatoes and carrots au gratin with cream and garlic in dauphinois style & # 8211 in the oven

Potatoes and carrots au gratin in dauphinois style & # 8211 in the oven. How to make gratin from potatoes and carrots? Baked potatoes and carrots with milk, sweet cream, garlic and cheese crust. Carrot recipes. Potato recipes. Recipes for au gratin vegetables. Garnish recipes.

It's great the combination of thin slices of potatoes and carrots au gratin in milk with sweet cream flavored with garlic and having a brown crust of melted cheese! Everything is cooked in one pan (form) and the result is very nice.

We made these gratin potatoes and carrots a few days ago and we really liked them. They were the perfect garnish next to a duck breast with oranges and Cointreau (the recipe here).

Everything is prepared quickly and easily: slice the potatoes and raw carrots very thinly, place them in a heat-resistant form greased with butter and bathe them in a milk mixture with sweet cream flavored with garlic. Simple! The oven does all the work and we have no worries. This vegetable gratin with cheese and cream is not only a side dish but can also be a main course or a hot ovo-lacto-vegetarian snack.

The recipe for these gratinated potatoes and carrots is inspired by two famous dishes that are prepared only with potatoes: gratin dauphinois (which is made with milk and / or sweet cream and does not contain cheese) and gratin savoyard (which is made with meat soup and has a cheese crust). See here how I made a classic dauphinois gratin next to a roasted piglet.

From the quantities below results 6-8 servings of potatoes and carrots au gratin with cream and garlic in dauphinois style.


Ingredient Dauphinoise sweet potatoes

  • 1 kg. of sweet potatoes
  • 30 grams of butter
  • 1 clove of garlic
  • 1 vf. of ground cumin knife
  • 1 vf. of ground coriander knife (seeds)
  • 300 grams of sour cream for cooking
  • salt
  • pepper
  • 1/2 tablespoon chopped mint

Dauphinoise sweet potatoes & # 8211 step by step preparation

1. First, I carefully washed the sweet potatoes, peeled them and finely sliced ​​them. I placed them in a large bowl and seasoned them with salt, pepper, 1 clove of crushed garlic and 1 knife tip of cumin and coriander powder.

2. I greased a ceramic form (30 & # 21520 cm.) With solid butter and turned on the oven, setting it at 165 degrees Celsius. As the oven warmed up, I placed layers of sweet potato slices in the form, when and when I sprinkled a little more chopped mint. Between layers, I sprinkled with sweet cream and pressed the sweet potatoes well. Above the last layer I added a little more cream and gave shape to the oven heated to 165 degrees Celsius, at a medium height.

3. After 1 hour, I was able to pierce all the layers with a toothpick, without encountering any resistance, and the surface was slightly reddish, so I appreciated that my sweet potato gratin a la dauphinoise is ready. I took it out of the oven and let it cool.

As I told you from the beginning, the potatoes can be left to cool in the form, heating them in the oven (preferably with steam), before serving. This was not the case this time, because between the moment I took them out of the oven and the moment they were served, it took exactly as long as they were at the ideal temperature, neither hot nor cold.

Dauphinoise potatoes, especially those made from sweet potatoes, more delicate in structure, are harder to portion if they are hot, but if they are cold or warm they can be nicely portioned into squares / rectangles or even cut with a chopper, as I proceeded for my preparation.


Dauphinoise potatoes

This is a dish that looks good in any context, whether it's a family meal, a quick snack, or a dinner with guests. The secret is to turn brown and delight the eye.

Here are the ingredients for 4-6 people:

1 kg baked potatoes

Ideally, you should pre-boil the potatoes for about 15 minutes, then take them out and leave them to cool, so that you can cut the slices as finely as possible. Preheat the oven to 180 degrees. Then rub the butter with the crushed garlic and grease a heat-resistant dish with this mixture. Cut the potatoes into thin slices, then mix the milk with the cream and heat this mixture.

You start furnishing the pot: a layer of potato slices, a pinch of salt and pepper, then another layer… and so on. The last layer will be potatoes, on which you put the remaining butter. A delicate operation follows: you have to pour the hot mixture very slowly, so as not to disturb the arrangement in the pot. Do not fill the bowl, the top layer of potatoes should remain dry.

Cover the bowl with parchment and bake for 30 minutes. Remove the bowl, sprinkle evenly over the grated cheese and leave it in the oven.

Dauphinoise potatoes are served hot, but are good and cold, like a quick snack or a frugal dinner. Remember, the secret is always in quantity. Bon appetit!



Comments:

  1. Job

    can here the error?

  2. Ottah

    Great message, very interesting for me :)

  3. Kempe

    In my opinion you are not right. I am assured. Write to me in PM, we will talk.

  4. Aldrin

    thank you!

  5. Jarrad

    I suggest you to visit a site on which there is a lot of information on a theme interesting you.

  6. Eubuleus

    Well done, what words ..., the remarkable idea

  7. Bryson

    I think, that you are not right. I am assured. I can prove it. Write to me in PM, we will talk.



Write a message