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.
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!
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
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, combine a clove of chopped garlic, thyme, bay and rosemary and bring to a boil over medium heat. 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, rub the second clove of garlic on a medium-sized baking cocotte or on 4 single portions (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!