Gratin dauphinois

Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. Potatoes gratiné is one of the most common of gratins and is known by various names including "gratin potatoes" and "Gratin de pommes de terre". Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese and browned in the oven or under the grill.

Infos supplémentaires

Niveau de difficulté:
4 - 6
Temps de préparation:
35 minutes
Temps de cuisson:
45 minutes





Kotányi parraine COOKLE.AT cette année avec beaucoup d'épices différentes.