[Web Creator] [LMSOFT]
What's up
Of all the famous dishes, the gratin dauphinois is often imitated. There are a few good quality imitations, but the gratin which is born in the valley of Haut Bréda is, of course, unequalled ! 
The "real" gratin dauphinois has no cheese in it. It contains no more eggs neither, because, according to the natives of Dauphiné, eggs deprive this dish of the mellowness and the smoothness which make it valuable and they leave white lumps which spoil its appearence.
It contains no milk neither, but, if you don't have any cream and if you accept to get a less tasty gratin, you can replace cream by milk. In that case, increase the quantity of butter.
In the old farms from Dauphiné, the gratin is a main dish, served in the middle of the meal.
Peal and wash the potatoes. Dry them carefully and slice them. Season with salt, pepper and grated cinnamon. Preheat oven to 375.
Rub the baking dish with the garlic and pealed turnip. Butter the gratin dish. Arrange potato slices in 1 layer in the dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper. Pour crème fraîche over potatoes. Sprinkle with butter knobs. Bake until potatoes are tender and top is deep golden. Serve immediately, the gratin does not like to wait...
Preparation : 15 mn. For 8 people : 1,5 kg of yellow pulp potatoes, 3/4 l of crème fraîche, 80 g of butter, 1 clove of garlic, 1 small turnip, a pinch of grated cinnamon, salt, pepper.
Neige et Nature