Clasic French Gratin Dauphinois
Recently I started to study French cuisine, and as a first recipe, I say one of the most popular in France, are these au gratin potatoes. There are many variations and combinations, I chose to make the basic recipe, the one with milk, sweet cream and butter. The result was far beyond expectations - the potatoes were soaked in milk and butter, they melted in your mouth, they were fluffy and soft, the sauce was very fine, so - I once again managed to receive praise from my husband :) and to you I present to you this wonderful and simple recipe. Follow all the recommendations and I assure you that you will have a little French flavor in your home.
they contain more starch and are used specifically for this type of food
Heavy cream (32% fat)
Step by step
Peel and wash the potatoes, I used about 7 potatoes.
Arrange a layer of potatoes in an oven tray with higher edges. Sprinkle with salt and pepper.
In this way, make 3-4 layers of potatoes, depending on the height of the tray. Respectively sprinkle each layer with salt and pepper.
Mix the milk with the cream.
Pour the milk and cream mixture into the potato tray - but BE CAREFUL - pour slowly at the edge of the tray so as not to wash all the salt and pepper from the potatoes. Then cut the butter into pieces and distribute evenly over the entire surface of the potatoes (this to make a nice crust and flavor).
Put the tray in the oven at an average temperature for about an hour, until the liquid is absorbed from the potatoes and if you test the potatoes with a knife you will notice that they enter very easily. I recommend that after they are ready to leave them for another 15-20 minutes on a lower heat, cover them with an aluminum foil - so that the potatoes do not brown too much, but slowly absorb all the flavors.
Be sure to eat warm. Garnish - they were so good I didn't eat any salad or meat with them.
As variations you can put a little crushed garlic on a middle layer, or sprinkle cheese on top. But I recommend trying the basic recipe first and then experimenting.