Symon
Posts: 1928
Joined: 11/24/2012
From: De Eye-lands, Mon
Status: offline
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quote]ORIGINAL: fcharton
Ok if you feel curious, you might want to try gratin dauphinois with the red meat.
Cut potatoes (1.5 kg) in thin slices, don't put them in water after you sliced them (you need all the starch you can get)
Boil a litre of milk with garlic, salt, pepper, and nutmeg
Once the milk boils, drop the potatoes in, let it cook for about 10-15 minutes (and stir, so that the potatoes never 'stick'), potatoes must be cooked, but not break into pieces
Butter a flat glass gratin dish
Put the potatoes/milk mixture un the dish, and add cream (40 cl, I do a layer of potatoes, a layer of cream, a layer of potatoes, etc... and pour the milk over it)
(some add butter on the top of it, but I believe it is fat enough at this point, some also add meat, like pork paté with the potatoes...)
Cook at low temperature (350F) for 45 minutes to an hour (it is ok when the top gets brown and there is no liquid left in the dish)
Serve that with a salad (roquette, mache, dandelions, something strong... you can add croutons, lardons, and a soft boiled egg if you really want it the way we get it in Lyons), and the red meat, and the St Estephe... (ok, to be as in Lyons, you'd need a Cotes, St Joseph, perhaps...)
[Edit] As a musician, you have to just love anyone named Cecile...
Francois
[/quote]
I am in awe. You bet your little French ass, I will do this. Love au gratin, but your gratin dauphinois is just … dauphinois! Ok, pal, this is in my recipe box. I like how you talk about salads, you are a true gourmet.
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