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en-us_main.book.book Page 48 Friday, April 26, 2024 11:05 AM
48 OPERATION
Amount
Menu
Cookware
1 casserole
(Serves 6~8)
Gratin
Potatoes
13 x 9 inch
baking dish
Casseroles
Food
Temp.
Remark
Rack
Position
Ingredients
Room
1 tbsp unsalted butter, room temperature
1 garlic clove, smashed
2 1/2 pounds Yukon Gold potatoes or 4-5 russet
potatoes, washed
2 1/2 cups heavy cream
4 oz Gruyere or Parmesan cheese, grated
kosher salt and ground black pepper to taste
Instructions
1) Generously butter the casserole dish.
2) Rub the smashed garlic clove all over the
3) Cut the potatoes into 1/8 inch thick slices
4) Build the dauphinoise by placing a
When the
oven
beeps,
5) Follow this with some of the sliced
remove
the cover
2
on the
6) Add more of the heavy cream and repeat
food.
7) Continue to build and layer the potatoes
8) Place the baking dish on the rack for the
9) Remove the baking dish while
10) After preheating, place the covered
11) When the oven beeps, remove the
Instructions
buttered casserole dish.
using a knife or a mandolin.
portion of the heavy cream onto the
bottom of the casserole dish.
potatoes, the cheese, and salt and
pepper.
with the potatoes, cheese, and salt and
pepper.
to fill the casserole dish.
image recognition.
preheating the oven and cover the top
layer of potatoes with parchment paper.
Press down on the paper so it touches
the potatoes.
baking dish directly on the rack.
parchment paper.
