Amandine Dauphinoise

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In a dish with a salad or to accompany a good grilling, this recipe of potato amandine dauphinoise is a treat.

Ingredients for 4 persons:

  • 8 potatoes (Amandine)
  • 1 Saint Marcellin
  • 4 thin slices of smoked breast
  • 25 cl of liquid cream
  • 10 g of butter
  • 2 pinches of nutmeg
  • Salt and freshly ground pepper

Read also: the delicious gratin Dauphinois

Amandine Dauphinoise

- Put the oven in grill position.

- Peel, wash and cut the potatoes into thin slices. Book.

- Cut the Saint Marcellin into small pieces.

- Place the smoked belly slices on a baking sheet. Bake and cook until crisp. Remove from oven, place and drain on paper towels. Cut them into pieces.

- Reduce the oven temperature to 180° C (th.6)

- Butter 4 small ramekins, distribute in each of them a first layer of potato. Add a few pieces of smoked bacon and cheese. Pour the cream. Season with salt, pepper and nutmeg.

Repeat the process until all the ingredients are gone.

- Bake and cook for 30 to 40 minutes, the surface of the gratin must be well browned.

B.A.ba of the chef

- As a precaution, check the baking gratin: if the blade of a knife sinks easily and without resistance, the potatoes are cooked.

- It is also possible to grill the smoked breast slices in a dry pan (without adding fat).

- Saint-Marcellin is a cheese Dauphinois cow's milk, soft. It is characterized by a mild and slightly acidic flavor and is in the form of a disc 7 to 8 centimeters in diameter and 2 centimeters thick.

Recipe: T. Bryone, Photo: C. Herlédan

Video: Gratin dauphinois.

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