GRATIN DAUPHINOIS by Linda @ La Petite Paniere (a guest post) - The Not So Creative Cook

It’s been… what? Three weeks? Since I announced that I need volunteers to be my guest blogger for the month of September. I am blessed to have some bloggers who emailed me, saying that they will try to come up with something for me – I was so touched. And honestly, I secretly wished that I hope at least ten blogging buddies will email me – but, I was surprised to receive fourteen; I am so grateful to everyone. <3

thenotsocreativecook will be MIA for a while but I am so thrilled to have some blogging buddies to keep my blog kicking. So, by the time you are reading this, I am already somewhere out there.

To start off, I present to you my first guest blogger – Linda @ La Petite Paniere. I cannot remember when Linda and I started chatting, but it’s already quite a long time now. One of the things that I always look forward to seeing from Linda’s blog are the Algerian recipes. Do you remember this Batata Koucha? Oh my, I really want to give this a try. My mouth is watering again. 😀

And without further ado, I give you Linda –

Another Guest post for a another special one, for Jhuls, I think everybody knows Jhuls, our dynamic, funny and generous friend. Last time she asked for some volunteers to do a Guest Post for her. I think it’s a great idea to help and contribute in our big Blogosphere. I appreciate Jhuls for taking time to visit my blog and to put a smile on my face with her sweet comments and for all the Awards that she gave me (thank you so much).

Once again I jumped on the occasion. Jhuls has a fabulous Blog The Not So Creative Cook, although the name says otherwise, she is actually very creative and she knows how to cook, bake and much more 😀 She is always friendly with others, and I like her weekly introduction to new other Bloggers! Go visit her fabulous Blog, you will be surprised as me by her heaps of joy…

Today I prepared for you a Gratin Dauphinois, I like this simple rustic dish made with potatoes, milk and garlic. This dish is from the region called Dauphiné in France South-East of France. A classic French dish and can be eaten alone or accompanied with meat on the side.

GRATIN DAUPHINOIS

• Servings: 6
• Print

(A real Gratin Dauphinois has no cheese and no eggs.)

Ingredients:

• 6 large potatoes
• 3 cloves of garlic
• A pinch of salt
• A pinch of black pepper
• A pinch of grated nutmeg
• 400ml of milk (full fat for me)
• 300ml of liquid cream or liquid whipping cream

Procedure:

1. Peel and wash the potatoes.
2. Cut the potatoes with a Mandolin (if you don’t have Mandolin, just cut thin slices).
3. Preheat the oven to 180C degrees.
4. Grease an oven dish (for me …)
5. Rub with 1 clove of garlic the oven dish.
6. Layer the sliced potatoes into the dish.
7. Sprinkle with salt, black pepper and grate the second clove of garlic on the top of the sliced potatoes.
8. Add a second layer of potatoes and proceed the same way for the rest of the potatoes.
9. In a bowl add the milk and the cream.
10. Add a pinch of salt, a pinch of black pepper and a pinch of nutmeg grated into the bowl.
11. Mix all the ingredients together and pour the mixture on the top of the sliced potatoes.
12. Cook for 1h30 minutes or until the top is golden brown.
13. Remove from the oven.
14. Serve hot.

 

This dish is creamy, the crust is crunchy and soft at the same time and the potatoes are extremely tender.

Jhuls I hope you will love my Gratin Dauphinois 🙂 Enjoy your break and I hope you will come back full of stories!

Bon Appetit.

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I really did enjoy that, Linda. And can you tell that I love potatoes?? 😀 Batata Koucha and Gratin Dauphinois – on the list now. I hope I would have all the time to make these when I come back In Shaa Allah.

Not only Linda is a good cook and baker, she is also an amazing blogging buddy who is always there to leave heart-warming comments.

Thank you so much, Linda. I hope one day I could return the favor to you. <3

I hope everyone enjoyed this. I am sure Linda [and I] would love to know your thoughts – leave your thoughts below and we’ll give you a plate of this. 😀

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