{"id":139,"date":"2017-10-17T14:18:00","date_gmt":"2017-10-17T21:18:00","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=139"},"modified":"2020-12-27T17:50:07","modified_gmt":"2020-12-27T17:50:07","slug":"gratin-dauphinois","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/10\/17\/gratin-dauphinois\/","title":{"rendered":"Gratin Dauphinois"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 to 6 servings<\/h5>\n<h6 style=\"text-align: center;\">Recipe from Elizabeth E. Skipper<\/h6>\n<p>This quintessential French dish differs from most potato gratins in that there is no cheese used. Try this and you will never miss the cheese again.<\/p>\n<p>See &#8220;<a href=\"https:\/\/www.theguardian.com\/lifeandstyle\/wordofmouth\/2013\/apr\/11\/how-cook-perfect-gratin-dauphinois\">How to cook the perfect gratin dauphinois<\/a>&#8221; for more information.<\/p>\n<ul>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">cloves garlic, peeled<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">TBS butter, softened<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pepper<\/span><\/li>\n<li><span class=\"id-ingredient-name\">nutmeg<\/span><\/li>\n<li><span class=\"quantity\">3-5<\/span><span class=\"ingredient-name\">lbs Russet potatoes (see below for quantity)<\/span><\/li>\n<li><span class=\"quantity\">1-4<\/span><span class=\"ingredient-name\">cups heavy cream<\/span><\/li>\n<\/ul>\n<p>Press or smack the garlic to get the juice flowing. Rub inside of baking dish with garlic. Let the garlic dry on the dish. Now butter the dish generously.<\/p>\n<p>The size of the baking dish sets the quantities:<\/p>\n<p>1\u00bd quart: 3 pounds potatoes, 1 to 1\u00bd cups of heavy cream<\/p>\n<p>8 x 11: 3 pounds potatoes, 2 to 2\u00bd cups of heavy cream<\/p>\n<p>9 x 13: 5 pounds potatoes, 1 quart of heavy cream<\/p>\n<p>Slice the potatoes thin. Use mandolin or food processor with the slicer attachment, thinner is best.<\/p>\n<p>Place a single layer of potatoes in the bottom of dish. Salt fairly heavily. Add &#8220;enough&#8221; pepper. Sprinkle on very little nutmeg. Pour on some heavy cream. Continue adding layers, seasoning and cream. Cover the top layer with cream.<\/p>\n<p>Bake: (for 1\u00bd quart baking dish, larger dish may need more time)<\/p>\n<p>325\u00b0F oven, 1\u00be &#8211; 2 hours,<\/p>\n<p>350\u00b0F oven, 1\u00bd hours.<\/p>\n<p>400\u00b0F oven, 1 &#8211; 1\u00bc hours.<\/p>\n<p>Test with skewer or long tined fork. Should be tender in center, browned on top. If it gets too brown, lower temperature or cover loosely with foil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 to 6 servings Recipe from Elizabeth E. Skipper This quintessential French dish differs from most potato gratins in that there is no cheese used. Try this and you will never miss the cheese again. See &#8220;How to cook the perfect gratin dauphinois&#8221; for more information. 1-2cloves garlic, peeled 1-2TBS butter, softened Kosher salt pepper nutmeg 3-5lbs Russet potatoes (see below for quantity) 1-4cups heavy cream Press or smack the garlic to get the juice flowing. Rub inside of&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/10\/17\/gratin-dauphinois\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2469,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[190],"class_list":["post-139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/gratin-dauphinois.png?fit=680%2C357&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/139\/revisions"}],"predecessor-version":[{"id":5253,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/139\/revisions\/5253"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2469"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}