Monday, November 21, 2011

Gratin Dauphinois When The Cold Hits The City

I’ve never been a huge potato fan. I’m not sure why but I think it’s because of a teenager’s misconception that potatoes make you fat. The thought has always stuck in my mind and I never got around to appreciating the starchy plant. The only way I absolutely love my potatoes is when I eat fries… but then it’s a given that fries can make you fat (not because of the potato itself but because of the oil it’s cooked in!) so I tend to eat them only on really special occasions (treat time!)

Potatoes can actually quite good for you. They mainly contain vitamin C and potassium but also contain a bunch of other nutriments. They have similar physiological effects and health benefits as fiber. Still, a potato is a carbohydrate so it’s better you don’t eat some everyday!

A Gratin Dauphinois is a French way of preparing potatoes, which mainly means they are cooked in milk and then finish in the oven. You can make your gratin a bunch of different ways but I like mine with a little bit of melted cheese on top. If you don’t like cheese, skip the ingredient; your potatoes will still taste great.

Makes 4 servings
3 potatoes, peeled and thinly sliced
¼ cup butter
2 garlic cloves, minced
½ cup 35% cream
About 2 cups milk
Salt & pepper
1 cup Gruyere cheese, grated
Pinch nutmeg (optional)

Preheat your oven at 360˚F.

Clean and peel the potatoes. Slice them very thinly (no more than 3mm) and don’t put them under the water (or else you’ll lose the starch).

Put the potatoes in a small pot and cover them with milk. Add the garlic, salt & pepper, and nutmeg. Bring to a boil. Lower the heat and cook for about 10 minutes.

Take out of the milk a place in an ovenproof plate. Poor the cream on top of the potatoes and place small butter cubes on top. Cover with cheese.

Place in the oven and cook for about 1 hour.

Note: I put my ovenproof dish on a baking dish to avoid spillage.

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