Home » Potatoes au gratin with Parmigiano Reggiano delphinoise

Potatoes au gratin with Parmigiano Reggiano delphinoise

by Ada Parisi
12176 views 5 min read
Patate al gratin delphinoise

Potatoes au gratin delphinoise. The simple gratin potatoes would be too simple. The recipe of the wonderful and high-calorie potatoes “à la delphinoise”, It is the prophet of Alain Ducasse kitchen. Let's say that it is one of the simplest recipes Ducasse, of those that can be redone without too much anxiety at home. The au gratin potatoes are a perfect accompaniment for meat dishes, but also a single dish excellent if accompanied by a fresh salad. And if you like potatoes, that I love, have a look at all my RECIPES WITH POTATOES, by gateau with croquettes.

History

The delphinoise the gratin is a French dish, whose first appearance dates back to 1788 when it was prepared on the occasion of a dinner hosted by Charles-Henri, Duke of Clermont-Tonnerre, Lieutenant of the armies of the King and Commander of the province of Dauphiné. Hence the name of gratin Dauphinoise (the young Charles-Henri was quite well off, as you may have guessed).

Obviously, though, I couldn't make my usual, small change to the plate, that would not allow the use of any other ingredient in gratin. I have added the seasoned DOP Parmigiano Reggiano 30 months. Forgive me Ducasse, but the Parmesan fits perfectly with this dish delicate national, soft, light smells of garlic and herbs. Despite the French, the potato gratin delphinoise are a tasty dish and very simple to prepare. Certainly, we must consider that they have a significant amount of calories, but for once you can do. And now I wish you good day!

Patate al gratin delphinoise

POTATO GRATIN DELPHINOISE (French recipe)

Portions: 6 Preparation: cooking:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 kg of yellow-fleshed potatoes

50 ml of cream

2 cloves of garlic

a sprig of thyme

a bay leaf

a small sprig of Rosemary

500 ml whole milk

salt and pepper

nutmeg as required

80 grams of grated Parmigiano Reggiano PDO 30 months

butter to grease the pan, to taste

Procedure

To prepare the potatoes au gratin Delphinoise, you must first peel potatoes, wash them, dry them and cut them with the mandolin in slices of 3 mm thickness. Distribute the potatoes in a baking dish and pour the cold milk, unire uno spicchio d'aglio tritato, thyme, l'alloro e il rosmarino e portare a ebollizione a fuoco medio. Season with salt, pepper and season with some grated nutmeg. Cook for 40 minutes on low heat, then turn off the heat, cover and leave to infuse for 10 minutes potatoes.

Meanwhile, strofinare il secondo spicchio d'aglio su una cocotte da forno di media dimensione o su 4 monoporzioni (If you use the portion you can serve the potatoes directly in their cocotte to each diner, a very cute idea), then grease the Pan you have chosen.

Arrange the potatoes in layers in pan, dressed with Parmesan cheese and a few tablespoons of cream. Once you have completed the layers, pour over the potatoes remaining cooking liquid and cream, then sprinkle the surface with plenty of parmesan and bake for 20 minutes or until the gratin will not be uniformly golden brown. Allow to cool to Delphinoise potatoes gratin for 10-15 minutes before serving, garnishing the cocotte or dishes with a few threads of aromatic herbs. Bon appétit!

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4 comments

Hedwig February 15, 2015 - 23:12

Fabulous and also satisfying, inexpensive. I like also your gateau. Good evening and good week.

Reply
Sicilians creative in the kitchen February 16, 2015 - 12:33

Exact! Satisfying and economical! But then good, I would say almost unique dish, other than outline! I embrace you, Hedwig!

Reply
MERIS February 15, 2015 - 17:43

I made them once with the recipe of Julia Child, are good good. Now I miss the cream otherwise would. I stay with the desire for today. 🙁
Hi dear

Reply
Sicilians creative in the kitchen February 15, 2015 - 17:44

Hi Meris dear! I'll stay with the desire… Today I have my brother for dinner and go to anelletti al forno, but I prepare myself during the week. I'm almost a liter and a half of cream in the fridge…. If you want to pass! Hug and thank you for letting me visit!

Reply

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