Gratin Dauphinois
- 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm)
- 500 ml (2 cups) milk (whole or part-skim, not skim)
- 1 1/2 teaspoons salt
- freshly grated nutmeg
- 1 clove garlic, sliced lengthwise
- 3 tablespoons finely chopped chives (optional)
- 60 ml (1/4 cup) heavy cream (marketed as double cream in the UK and crème fraîche liquide in France)
Serves 6 as a side dish.
Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch.
Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.
While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove.
Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.
Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving.
You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving
aamodakitchenid on 03 Apr 15kitchen remodels leading the way when it comes to large scale home improvements, kitchen appliances have evolved into some of the most sophisticated, technologically advanced and convenient home appliances on the market. If ready to remodel kitchen, there are 10 of the most cutting edge and innovative kitchen appliances to hit the scene in recent years. Installing any of these wonderful inventions will transform kitchen from something out of date to darn near futuristic in the blink of an eye. kitchens have become a nexus for home life and entertaining. To make the utilitarian spaces more welcoming, appliance makers are rolling out kinder, gentler appliance looks. For a while, everybody wanted to flaunting "big, chunky knobs on the range and big, heavy grates on the cooktop." The new aesthetic, involves "more furniture-like appliances," with rounded edges and handles, less metallic sheen, and sometimes even a little color. The growing preference to have modular kitchen, in the place of conventional kitchen, is due to the fact that modular kitchen offers convenience, aesthetics and optimum space utilisation. Good storage practice prevents insects and other rodents from getting into food articles. Modular kitchen systems usually consists of sink, chimney, cabinets, shutters, shelves, carousels, pull-out units and baskets, base units, wall units and tall units. How to Choose Kitchen Appliances: Cooktop and wall oven or range: If cooktop and oven are separate pieces, can install them anywhere in the kitchen. Many cooks like to pair the responsiveness of a gas cooktop with the temperature control of an electric oven. An electric cooktop with a smooth surface and touchpad is easiest to clean. Other cooktop options are magnetic-induction, radiant and halogen systems that heat a glass ceramic surface. Although the flat plane makes for easy cleanup, might not know if the surface is still hot after turn off the power. Also, only stainless steel and c
