A colorful gratin dauphinois for Design Sponge: "
Two words: Gratin dauphinois. Très français. Very French. Very homey.
A gratin dauphinois a dish that everyone in my family fights over for the last piece at the bottom of the dish. It’s a dish that I keep reinventing following the seasonability of vegetables, finding new inspiration in beautiful colorful vegetables. This time, when I found the most exquisite pink turnips at the market, I knew that they had to go inside the dish–and by the way, regular purple turnips would be just as nice.
I wrote this gratin dauphinois recipe for Design Sponge‘s In the Kitchen with column. I was honored that they asked me to contribute again. And I could not believe that the first two times I actually contributed to the site were already over two years ago, before Lulu was born.
Most of you will have already have made plans for next week Thanksgiving dinner. But for those of you who haven’t yet, why not making the dish then? It means comfort. It means family. It means you will be left happy. Beside, do you know anyone who can resist a potato gratin?
I don’t.
You will find the recipe by following this link. I will soon post the French recipe too. Stay tuned.
Merci ! Design Sponge offers beautiful things to feed your eyes. If you are not yet familiar with it, check it out. It’s impossible not to feel inspired.
You need:
- 2 garlic cloves, peeled and halved
- Unsalted butter, for the baking dish
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- Twig of thyme
- 1 pound 9 oz (700 g) Yukon gold potatoes, peeled and sliced finely with a mandoline
- 1 large sweet potato, peeled and sliced finely with a mandoline
- 5 to 6 small pink turnips, peeled and sliced finely with a mandoline
- 6 sage leaves, chopped finely
- Sea salt and pepper
- Pinch of nutmeg
1 oz (30 g) finely grated Comté cheese (or Emmenthal)
Steps:
- Rub a 12 x 8.5-inch baking dish with 2 halves of one garlic clove. Butter the dish generously.
- Slice the halves of garlic and place them at the bottom of the dish; set aside.
- Preheat the oven to 400 F.
- In a pot, heat the milk and heavy cream with the remaining garlic halves and the thyme. Bring to a simmer and then stop the heat. Cover and let infuse for 30 minutes. Strain, discarding the garlic and thyme, and reheat.
- Tightly arrange the slices of vegetables at the bottom of the dish, alternating between 1 layer of slices of potatoes, 1 of sweet potato and 1 of turnip. Repeat until you run out of ingredients.
- Add the sage and then pour the milk/cream batter over the vegetables–the milk should cover the vegetables. Season with salt and pepper and sprinkle with the nutmeg. Top with the grated cheese. Bake the gratin for 50 minutes to 1 hour, or until the top had a nice golden color. Serve warm as a side dish.
Ingrédients :
Etapes :
- Frottez votre plat à gratin (22 x 30 cm) avec une moitié de gousse d’aïl. Beurrez-le généreusement. Tranchez la deuxième moitié de la gousse et répartissez au fond du plat; mettez de côté. Préchauffez le four à 200 C.
- Dans une casserole, faites chauffer le lait avec la crème et le thym et la deuxième gousse d’aïl. Une fois que vous atteignez la première ébullition, arrêtez le feu. Couvrez et laissez infuser pendant 30 minutes. Filtrez et réchauffez.
- Arrangez les légumes dans le plat, en alternant entre une couche de pommes de terre, une de navets et une de patates douces. Continuez jusqu’à épuisement des ingrédients.
- Ajoutez la sauge, salez et poivrez puis couvrez du mélange de lait. Ajoutez la muscade et finissez par le fromage. Enfournez pendant 50 minutes à 1 heure, ou jusqu’à ce que le dessus soit doré. Servez aussitôt.
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