![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Recipe: Gratin Dauphine
Oct. 26th, 2017 08:45 pmSo, backstory. My sister has a friend from France, and she raves about her potatoes--a gratin recipe totally unlike American au gratin potatoes. And being that my family is roughly half-Irish, we take potatoes seriously. Well, we take food in general seriously, but still.
The recipe her friend works off of is, obviously, entirely in French. So I had to run it through Google Translate, then run some conversions from metric to imperial, and finally just some good old fashioned trial and error.
This recipe will take a while to cook. I know I take forever with prep work, but even the recipe recommends about half an hour for that, then an hour to cook. And I freely admit that not all of the directions make sense.
This recipe is also cut in half from the original, if only because one of the main ingredients is really expensive in the U.S.: creme fraiche. If you're lucky enough to see it in your local stores for under $5, then awesome. Only Publix had it in their imported cheeses (despite this one being labeled domestic), other than Whole Foods, and the price was the same. I did see a recipe for creme fraiche, if you're adventurous enough to try it. But I also did the full recipe with only one 8 oz container of creme fraiche, and it still turned out pretty good, if a little milkier.
( Ingredients )
( Directions )
The recipe her friend works off of is, obviously, entirely in French. So I had to run it through Google Translate, then run some conversions from metric to imperial, and finally just some good old fashioned trial and error.
This recipe will take a while to cook. I know I take forever with prep work, but even the recipe recommends about half an hour for that, then an hour to cook. And I freely admit that not all of the directions make sense.
This recipe is also cut in half from the original, if only because one of the main ingredients is really expensive in the U.S.: creme fraiche. If you're lucky enough to see it in your local stores for under $5, then awesome. Only Publix had it in their imported cheeses (despite this one being labeled domestic), other than Whole Foods, and the price was the same. I did see a recipe for creme fraiche, if you're adventurous enough to try it. But I also did the full recipe with only one 8 oz container of creme fraiche, and it still turned out pretty good, if a little milkier.
( Ingredients )
( Directions )
