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Les recettes de Vincent
LE GRATIN DAUPHINOIS
A very nice dish with potaoes to go along with a meat,
a fish or a salad.
It's a speciality from the Dauphiné region in the South East of France around Grenoble.
For 4 people
Ingrédients: 750 grammes of potatoes
25 centilitres of milk
30 centilitres of cream
1 tablespoon of butter
3 clove of garlic
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Préparation: Clean, peel and cut the potatoes in slices of about 3 millimetres. ( 0,12 inches ).
Place the potatoes in a pan and add the milk, a teaspoon of butter, salt, pepper and the nutmeg.
Bring it to a boil then reduce the heat and keep cooking for about 8 to 10 minutes . Stir it from time to time.
Add 30 centilitres of cream and let it cook slowly for about 5 minutes. Take if off the burner and add the garlic.
In a delicate manner, place it all nicely in an oven dish. Level the surface and let it cool off.
Preheat your oven at 180 degrees Celsius. Once the oven is hot, put the dish in it and let it cook for 15 to 20 minutes.
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