Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 23

GRATIN DAUPHINOIS

4 Portions

Ingredients :

          

600 g 250 g 150 g 100 g

Local potato

UHT full cream milk, Oldenburger

Whipping cream 35.1%

Crème fraiche

25 g

Garlic

2 g

Fine salt

25 g

Unsalted butter, 227g

5 g

Thyme

1 pcs

Bay leaves

0.5 g

Nutmeg powder

1 g

Ground white pepper

Remark: Some variants of potato gratin are prepared with cheese, gruyere or Emmenthal, for instance. There is nothing against adding cheese to a potato gratin; you can add whatever cheese you like, but don't call it Gratin DAUPHINOIS! The original recipe is made with cream and milk and NO CHEESE. If you like to add cheese to it, call it potato gratin, not Gratin Dauphinois.

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