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Potatoes gratin

with rosemary

Gratin dauphinois Cook Expert
 

Preparation : 15 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
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Serves 6 :
400 ml milk
130 g Emmental or cheddar
1 garlic clove, peeled
80 ml single cream
50 g grated Parmesan
1 kg potatoes
(Desiree, Estima or Maris Piper)
10 g butter
pinch nutmeg
salt, pepper
1Preheat the oven to 180 °C (170 °C fan, gas mark 4).
2Fit the food processing bowl with the midi bowl and the 2mm grating disc and
grate the Emmental using the FOOD PROCESSOR programme. Set aside.
3Install the 2mm slicing disc. Peel, rinse and dry the potatoes, slice using the FOOD
PROCESSOR programme.
4Rub a gratin dish with a cut garlic clove and brush with butter. Make a thin layer
of potatoes in the dish, sprinkle with grated Emmental, salt, pepper and single
cream. Repeat until all the ingredients have been used.
5Pour the milk over the potatoes. Add the nutmeg, sprinkle with grated Parmesan
and bake in the oven for 1 hour.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

For a traditional version of the gratin, omit the cheese and rosemary.


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