{"id":1595,"date":"2015-02-18T06:05:47","date_gmt":"2015-02-18T13:05:47","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1595"},"modified":"2015-02-18T06:05:47","modified_gmt":"2015-02-18T13:05:47","slug":"gratin-dauphinoise","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/gratin-dauphinoise.html","title":{"rendered":"Gratin Dauphinoise"},"content":{"rendered":"<p style=\"text-align: left\" align=\"CENTER\"><i>Incredibly<\/i><em>\u00a0good potatoes! Personally, I go for the cheese too. Kind of like &#8220;Gilding\u00a0the lily&#8221;.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients: <\/b><\/p>\n<ul>\n<li>3 \u00bd lbs potatoes, preferably Yukon Gold<\/li>\n<li>5c milk<\/li>\n<li>5 garlic cloves, crushed, and finely chopped (2 teaspoons)<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/2 tsp freshly ground black pepper<\/li>\n<li>2 c heavy cream<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<ol>\n<li>Preheat the oven to 3750\u00b0.<\/li>\n<li>Peel the potatoes and slice them 1\/8 inch thick, by hand, with a vegetable slicer, or with the slicing blade of a food processor. Do not wash the slices.<\/li>\n<li>Combine the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.<\/li>\n<li>Pour the potato mixture into a 12-cup gratin dish or 9&#215;13 pan, and pour the cream on top.<\/li>\n<li>Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork.<\/li>\n<li>Let the potatoes rest for 20 to 30 minutes before serving.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b> 10 &#8211; 12<\/p>\n<p align=\"LEFT\"><b>Source:<\/b> Jacques Pepin, September 11, 2011 <b>&#8211;<\/b> Essential Pepin<\/p>\n<p align=\"LEFT\">\u201cThis dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruy\u00e8re cheese before baking. Sometimes I use grated cheese in this dish, but other times I don\u2019t, depending on my mood.\u201d<\/p>\n<p align=\"LEFT\"><b>Comment: <\/b> It is important not to rinse or soak the potatoes after slicing them. Rinsing would remove most of the starch, which is needed to thicken the mixture as it comes to a boil on top of the stove.<\/p>\n<p align=\"CENTER\">\n","protected":false},"excerpt":{"rendered":"<p>Incredibly\u00a0good potatoes! Personally, I go for the cheese too. Kind of like &#8220;Gilding\u00a0the lily&#8221;. Ingredients: 3 \u00bd lbs potatoes, preferably Yukon Gold 5c milk 5 garlic cloves, crushed, and finely chopped (2 teaspoons) 1 tsp salt 1\/2 tsp freshly ground black pepper 2 c heavy cream Directions: Preheat the oven to 3750\u00b0. Peel the potatoes &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/gratin-dauphinoise.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Gratin Dauphinoise&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[40],"tags":[66],"class_list":["post-1595","post","type-post","status-publish","format-standard","hentry","category-starch-potatoes","tag-vpwl-feb-2014"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1595"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1595\/revisions"}],"predecessor-version":[{"id":10913,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1595\/revisions\/10913"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}