{"id":1270,"date":"2022-09-04T13:56:55","date_gmt":"2022-09-04T11:56:55","guid":{"rendered":"https:\/\/www.amalgastro.com\/?p=1270"},"modified":"2022-09-26T18:05:28","modified_gmt":"2022-09-26T16:05:28","slug":"gratin-dauphinois-francais-classique","status":"publish","type":"post","link":"https:\/\/www.amalgastro.com\/?p=1270","title":{"rendered":"Gratin dauphinois fran\u00e7ais classique"},"content":{"rendered":"

Gratin dauphinois fran\u00e7ais classique<\/strong><\/h2>\n

Le dauphinois (parfois appel\u00e9 dauphinoise) tire son nom de la r\u00e9gion du Dauphin\u00e9 en France et est un plat appr\u00e9ci\u00e9 dans le monde entier. La combinaison de pommes de terre imbib\u00e9es de cr\u00e8me infus\u00e9e \u00e0 l’ail puis cuites lentement \u00e0 la perfection fondante est \u00e0 peu pr\u00e8s aussi bonne qu’elle l’est lorsqu’il s’agit d’aliments r\u00e9confortants. Ce dauphinois est garni de gruy\u00e8re et cuit au four, ce qui en fait un gratin dauphinois et extra d\u00e9licieux.<\/p>\n

\"Le<\/p>\n

Les meilleures pommes de terre \u00e0 utiliser pour un gratin sont les pommes de terre farineuses. La douceur de ces pommes de terre signifie qu’elles absorberont toute la belle onctuosit\u00e9 cr\u00e9meuse et aill\u00e9e. Si pour une raison quelconque vous avez besoin de r\u00e9duire un peu, remplacez la cr\u00e8me fra\u00eeche par du lait, mais ne sautez pas la cr\u00e8me \u00e9paisse. Le plat a besoin d’onctuosit\u00e9 pour lui donner un go\u00fbt aussi bon et il vaut les calories.<\/p>\n

Servir avec une salade verte avec une vinaigrette au citron frais et des plats principaux comme du poulet r\u00f4ti, du porc ou du jambon pour un festin.<\/p>\n

Pr\u00e9paration: 10 minutes<\/p>\n

Cuisiner: 95 minutes<\/p>\n

Total: 105 minutes<\/p>\n

Ingr\u00e9dients<\/h2>\n
    \n
  • 2 livres de pommes de terre au four, pel\u00e9es et coup\u00e9es transversalement en tranches de 1\/4 de pouce<\/li>\n
  • 5 tasses de lait entier<\/li>\n
  • 2 gousses d’ail tr\u00e8s l\u00e9g\u00e8rement \u00e9cras\u00e9es<\/li>\n
  • 1 1\/2 tasse de cr\u00e8me \u00e9paisse<\/li>\n
  • 1 1\/2 tasse de cr\u00e8me fra\u00eeche (ou de cr\u00e8me sure)<\/li>\n
  • 1 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n
  • 1\/4 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/li>\n
  • Pinc\u00e9e de noix de muscade fra\u00eechement r\u00e2p\u00e9e<\/li>\n
  • 2 cuill\u00e8res \u00e0 soupe de beurre non sal\u00e9, ramolli<\/li>\n
  • 2\/3 tasse de gruy\u00e8re grossi\u00e8rement r\u00e2p\u00e9<\/li>\n<\/ul>\n

    Pr\u00e9paration<\/h2>\n

    1-<\/strong> Rassemblez les ingr\u00e9dients.<\/p>\n

    2-<\/strong> Dans une grande casserole \u00e0 feu moyen, porter les pommes de terre, le lait et l’ail \u00e0 feu doux.<\/p>\n

    \"Le<\/p>\n

    3-<\/strong> Continuez \u00e0 cuire les pommes de terre, en remuant doucement de temps en temps et en ajustant la chaleur si n\u00e9cessaire pour maintenir un mijotage, jusqu’\u00e0 ce qu’elles soient tendres, environ 15 minutes. Faites tr\u00e8s attention \u00e0 ne pas trop les cuire car ils doivent conserver leur forme pour pouvoir \u00eatre superpos\u00e9s dans la po\u00eale. Placer une grille au centre du four et pr\u00e9chauffer \u00e0 350 F.<\/p>\n

    \"Le<\/p>\n

    4-<\/strong>Transf\u00e9rer les pommes de terre dans un bol moyen avec une \u00e9cumoire, en prenant soin de ne pas casser les tranches. \u00c9goutter le lait de la casserole et r\u00e9server pour un autre usage. Ajouter la cr\u00e8me \u00e9paisse, la cr\u00e8me fra\u00eeche ou la cr\u00e8me sure, le sel, le poivre et la muscade dans la casserole et fouetter pour combiner. Remettre d\u00e9licatement les pommes de terre dans la po\u00eale.<\/p>\n

    \"Le<\/p>\n

    5-<\/strong> Faire chauffer le m\u00e9lange pommes de terre-cr\u00e8me jusqu’\u00e0 ce qu’il mijote \u00e0 peine (quelques bulles suffisent mais pas plus) pendant 10 \u00e0 15 minutes jusqu’\u00e0 ce que les pommes de terre soient tr\u00e8s tendres mais ne s’effondrent pas.<\/p>\n

    \"Le<\/p>\n

    6-<\/strong> Beurrer un grand plat allant au four. Transf\u00e9rer les pommes de terre dans le plat de cuisson \u00e0 l’aide d’une \u00e9cumoire, en les superposant sans trop les casser.<\/p>\n

    \"Le<\/p>\n

    7- <\/strong>Couvrir avec la cr\u00e8me de la po\u00eale.<\/p>\n

    \"Le<\/p>\n

    8-<\/strong> Saupoudrer le gruy\u00e8re sur les pommes de terre (le cas \u00e9ch\u00e9ant).<\/p>\n

    9-<\/strong> Cuire au four jusqu’\u00e0 ce que les pommes de terre soient dor\u00e9es sur le dessus et que la cr\u00e8me soit en grande partie absorb\u00e9e, environ 50 minutes.<\/p>\n

     <\/p>\n

    Servir avec votre plat principal pr\u00e9f\u00e9r\u00e9. Prendre plaisir!<\/p>\n

    \"Le<\/p>\n

    Des astuces<\/h3>\n

    C’est un excellent plat d’accompagnement pr\u00e9par\u00e9 \u00e0 l’avance. Il suffit de le r\u00e9frig\u00e9rer jusqu’\u00e0 1 jour avant la derni\u00e8re \u00e9tape de cuisson. Pour servir, amenez-le \u00e0 temp\u00e9rature ambiante, couvrez-le de papier d’aluminium et mettez-le dans un four tr\u00e8s chaud comme ci-dessus.<\/p>\n

    Pour une pr\u00e9sentation digne d’un restaurant, laissez refroidir le gratin dans le plat jusqu’\u00e0 ce qu’il soit froid puis placez-le au r\u00e9frig\u00e9rateur pendant quelques heures ou toute la nuit. Lorsque vous \u00eates pr\u00eat, utilisez un emporte-pi\u00e8ce pour les portions individuelles et r\u00e9chauffez en enveloppant dans du papier d’aluminium et en enfournant dans un four tr\u00e8s chaud.<\/p>\n

    Quelle est la diff\u00e9rence entre un gratin et un gratin de pommes de terre\u00a0?<\/h3>\n

    Un gratin de pommes de terre est un plat de pommes de terre cuites tranch\u00e9es avec une sauce cr\u00e9meuse et une garniture de fromage, de chapelure ou les deux. Les pommes de terre festonn\u00e9es comprennent g\u00e9n\u00e9ralement du fromage dans le m\u00e9lange de pommes de terre, soit en couches, soit fondu dans la sauce, en plus d’\u00eatre garnies de fromage. Le fromage cheddar est populaire dans les pommes de terre festonn\u00e9es, tandis qu’un gratin peut utiliser du gruy\u00e8re ou du parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Gratin dauphinois fran\u00e7ais classique Le dauphinois (parfois appel\u00e9 dauphinoise) tire son nom de la r\u00e9gion du Dauphin\u00e9 en France et<\/p>\n","protected":false},"author":1,"featured_media":1594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-1270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-europeenne"],"yoast_head":"\nGratin dauphinois fran\u00e7ais classique - Amalgastro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.amalgastro.com\/?p=1270\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gratin dauphinois fran\u00e7ais classique - Amalgastro\" \/>\n<meta property=\"og:description\" content=\"Gratin dauphinois fran\u00e7ais classique Le dauphinois (parfois appel\u00e9 dauphinoise) tire son nom de la r\u00e9gion du Dauphin\u00e9 en France et\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.amalgastro.com\/?p=1270\" \/>\n<meta property=\"og:site_name\" content=\"Amalgastro\" \/>\n<meta property=\"article:published_time\" content=\"2022-09-04T11:56:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-26T16:05:28+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.amalgastro.com\/wp-content\/uploads\/2022\/09\/gratin-dauphinois-recipe.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"1500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"amalgastro.com\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"amalgastro.com\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.amalgastro.com\/?p=1270#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.amalgastro.com\/?p=1270\"},\"author\":{\"name\":\"amalgastro.com\",\"@id\":\"https:\/\/www.amalgastro.com\/#\/schema\/person\/113dd3c3180ce2812c9c21423830f06c\"},\"headline\":\"Gratin dauphinois fran\u00e7ais classique\",\"datePublished\":\"2022-09-04T11:56:55+00:00\",\"dateModified\":\"2022-09-26T16:05:28+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.amalgastro.com\/?p=1270\"},\"wordCount\":832,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.amalgastro.com\/#organization\"},\"articleSection\":[\"Cuisine Europ\u00e9enne\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.amalgastro.com\/?p=1270#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.amalgastro.com\/?p=1270\",\"url\":\"https:\/\/www.amalgastro.com\/?p=1270\",\"name\":\"Gratin dauphinois fran\u00e7ais classique - 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