During this meeting, Lucia and I was in my residence in TOAS City. We have decided to share our national food, so this time it’s my turn and I decided to learn to Lucia how to cool a Gratin Dauphinois. It’s generally cook during winter, when you have big family dinner, with a glass of red wine.
It was so amazing to see Lucia surprise by all the cheese we put in the Gratin.
Also, during this meeting, one of my French friend was here, and she was in Mexico few weeks ago, so it was very interesting to listen to them. They were talking about places that Lucia knew.
Let’s go back to our business, I will give you the recipe, like this you can cook Gratin Dauphinois everywhere!
Ingredients (for 3 or 4):
- 800g of potatoes
- 1 glove garlic
- 300 ml cream
- 300gr of cheese
- Butter to spread a glass mold
Preparation
- Peel the potatoes and cut them into slices, then cook in the water (or milk if you want it to be creamier
- Pour the potatoes into a mold where they are stirred with cream and the finely chopped garlic clove (try to don’t break the potato slices)
- The premix is poured into a pre-oiled glass mold
- Put a thick layer of cheese on the top (a lot lot lot) and cook for 40 minutes in an oven at 170/180°C
TADAAA it’s ready!
I don’t want to wait to eat Mexican foooood 🙂
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