Gratin Dauphinois

This is a baked casserole. Named after the historic Daufiné countryside between the Rhône and the French-Italian border in southern France. The preparation is simple.

Peel and rinse the potatoes. Cut into thin slices and place in a suitable bowl. Sprinkle salt, pepper and nutmeg over potatoes. Mix well. Stir eggs with milk in a saucepan. Add half of the cheese.

Grease gratin dish with 20 g. Grease with butter. Sprinkle with garlic salt. Spread with potato slices. Pour egg milk over it, so that the potatoes are just covered. Top with the remaining butter in flakes and sprinkle with the remaining cheese. Put the casserole in the heated oven on the middle shelf with the lid closed. Baking time: 100 min.

Electric oven: 200 °C

gas stove: level 3

After 80 min, remove the aluminum foil or lid. Take the casserole briefly color. give take out. And bring to the table in the form on the spot.

Serve: Any green leaf salad, but also cucumber or tomato salad.

Drink: red wine.

Preparation

half an hour

Preparation

100 min.

Menu 4/63

Our tip: Use high quality red wine for a particularly fine taste!

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