How will I do Gratink Dauphinois?

Gratin dauphinois can only be produced with a few ingredients. It is a potato side dish that comes from Dauphine, in the French region of Rhone-Alps. The food is also called gratin dauphinois and sometimes au gratin potatoes. This meal is also commonly referred to as potatoes, but was originally made of sea shell. Gratin Dauphinois is traditionally produced with creme Fraiche - heavy, slightly acidic cream.

In French cooking, au gratin sliced ​​ingredients laminated in cream sauce. Au Gratiny are grilled or baked and served in their bakery bowl. Some chefs discuss the addition of cheese to Gratin's dauphinois, while others keep that Gruyere cheese should be used in a bowl. Here is the basic method of making gratin dauphinois with Gruyere cheese:

1. Peel 3 medium potatoes and cut into wheels that are not too strong.
2. Grute 2 - 3 ounce (56.7 - 85.1 g) Gruyere Cheese.
3. Beat 2 cups and 2 eggs.
4. Place half of the potatoes in a greased saucepan.
5. Sprinkle the potatoes into a bowl with garlic, salt and pepper and half the cheese.
6. Repeat steps 4 and 5.
7. Pour a mixture of cream and eggs on potatoes.
8. Bake at 350 ° degrees Fahrenheit (176.7 ° C) until the potatoes are boiled.

Some chefs like to add a pinch of nutmeg to each layer. The upper part of the gratin dauphinois can be decorated with chopped fresh chives to add color and other taste. Some people like to add a chopped white onion space or except for the cheese in Gratin's dauphinois, but that's not usual. The recipe can be doubled or even tripled to serve at a large assembly. Many people like to skip cheese because Gratin dauphinois is usually served as a side dish to a chicken or meat. If so, protein from Gruyere is not necessary.