Potato gratin dauphinua:
INGREDIENTS
milk - 200 ml
egg - 1 piece
salt, freshly ground pepper
200 ml of cream with a fat content of 35%
20 g of butter
120 grams of grated cheese
1.5 kg of potatoes
garlic - 1 clove
Peel potatoes, wash, cut into thin circles. Grease the large ceramic form for gratin with oil, put garlic in it. Cover the bottom with a layer of potatoes, add salt, pepper. Pour 1 tbsp. l. cream, sprinkle 1 tbsp. l. cheese. Again put a layer of potatoes, cream and cheese. Continue filling the form, alternating the ingredients, finish with a layer of cheese. Leave 1 tbsp. l. cream. Pour the contents with milk. Oven to warm up to 200ºС and bake gratin 1 h. Whip egg with the remaining cream, salt, pepper. Remove the gratin from the oven and pour the egg mixture. Put the gratin in the oven again and bake for another 15 minutes, until a golden crust is formed. Serve without taking out of the mold. BTW "The real" gratin dofinoe, in contrast to Savoyard's grenade is prepared without cheese. But grated cheese, bofor and especially komte give it a refined aroma.
Bon Appetit :)
