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Traditonnal dauphinois gratin

Vegetables and Fruits, Gluten free, Vegetarian, Brunch

A traditional French dish that definitely puts the potatoes at the very center of this tasteful & comfort experience. Seasoning has to be spot on for it to be great!

Ingredients

Recipe for 4

Dauphinois gratin

1 Kg
Yukon gold potatoes
5 Clove(s)
Garlic
125 Ml
Milk
300 Ml
35% cooking cream
3 Sprig(s)
Thyme
  • Butter
  • Salt and pepper

Preparation time: 60 min

Preheat your Oven at 355 °F

  • Mise-en-place

    Peel the potatoes and keep them under cold water.

    Cut the garlic in 2, keep one halve while finely cutting the other one.

    Same goes for the thyme.

  • Dauphinois gratin

    Generously scrub the garlic that's been cut in 2, all over the plate you'll be using for the gratin.

    Do the same, but this time with the butter.

    With a mandolin, cut all the potatoes into very thin slice, 1mm, and gather them all in a bowl.

    Season with salt & pepper and the chopped garlic. Add in the cream and the milk while gently mixing everything in the bowl, making sure to unstick every single slice that sticks to one another.

    Then layer by layer, add all the potato slices in the cooking plate and make sure the liquid is covering and over topping the potatoes, by at least half a cm.

    Put that all in the oven for 45-50mins. The trick is to be able to easily stick a knife in the middle of the gratin, for you to know if it's ready or not. Coloration is also key!

Make sure the cream and the milk, that is acting as a sauce, is salted and seasoned properly, as in nearly too much. Since the potatoes will be draining a whole lot of taste out of the gratin, by themselves.

Class with similar recipe

Wednesday, January 29th18:00 to 21:00
Old Montreal
85$ / pers.
BASIC COOKING TECHNIQUES

BASIC COOKING TECHNIQUES

Basic techniques to learn to cook meats

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  • Roasted pork filet wrapped in bacon with mashed garlic purée
  • Stroganoff beef with smoked paprika and mushrooms
  • Traditonnal Dauphinois gratin
  • Veal Saltimbocca with fresh mozzarella, sage and prosciutto
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85$ / pers.
10 places disponibles

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