gratin dauphinois is all about the flavor of the
potatoes, and the creaminess that binds the slices together. Some
recipes call for cooking the potatoes in 100% cream, but the result is a
bit over the top and I find one gets excellent results using mostly milk,
and just a little cream. The trick is to start by pre-cooking the
potatoes on the stove, just until the milk thickens enough to coat them
well, and then finish cooking and browning the gratin in the oven: this
shortens the overall cooking time, and it ensures that the potatoes are
cooked thoroughly, from top to bottom.
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