Name: French "home Cooking"-gratin Dauphinois Baked Potatoes with Creamy Bacon
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1kg potato; 80g bacon; 500ml milk; 150ml cream; 10g butter; 45g Shredded cheese; Some pepper; Some Nutmeg powder; Some Thyme; Some Minced garlic; Some salt

French "home Cooking"-gratin Dauphinois Baked Potatoes with Creamy Bacon

by Yunyun

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I have always wanted to cook an authentic Gratin Dauphinois, why, because this is actually a traditional dish in our Dauphiné region in the Alps! Authentic mountain features. In fact, gratin is a very common dish in French cuisine. The word in French means "cooking with breadcrumbs or shredded cheese sprinkled on the vegetable surface." So in fact, all pasta, vegetables and meat baked with cheese can be called gratin.

Gratin Dauphinois is one of the more famous ones, named after the Dauphiné region. I talked to the French prof before, why this is a traditional dish in the Alps. There are many mountainous areas on our side, and the higher altitude places are covered with snow all year round, especially in winter. This gratin material is common, simple to prepare, and very satisfying, so it has become the most popular home-cooked dish in the local area! If you go to the ski slopes here in winter, you will definitely see this gratin name on the menus in hotels and restaurants. And this is also one of the essential staple foods on the table of French holiday dinners.

The main ingredient is gratin of potatoes, bacon and cream cheese. It can be eaten as a staple food with other meats and vegetables, or it can be eaten alone. The thick milky aroma, accompanied by soft potatoes, makes you feel particularly happy and warm to eat^_^
The most important thing is that this gratin is low-cost, simple to operate, no skill is required at all, it is simply zero failure!"

French "home Cooking"-gratin Dauphinois Baked Potatoes with Creamy Bacon

1. Raw material map

2. Peel and slice potatoes

3. Melt butter in the pan

4. Add bacon and minced garlic and saute until fragrant

5. Then add potato chips

6. Add cardamom powder and thyme, stir fry for a while

7. Add salt and pepper to taste

8. Pour milk

9. Bring to a high heat and simmer for 10 minutes on medium heat. During this time, use a spatula to carefully turn over to avoid muddy bottom until the milk thickens

10. Add cream

11. Continue to cook until the juice thickens like a paste

12. Brush the right amount of butter in the baking pan

13. Pour the boiled potato chips in the pan into the baking tray and spread it out, sprinkle a layer of shredded cheese on the surface, and cover the potatoes (the amount of cheese can be added according to your preference)

14. Preheat the oven to 180 degrees and bake for about 25 to 30 minutes until the surface begins to turn golden.

15. This potato pie is suitable for eating while it is hot

Tips:
【Tips】

1. When adding milk to the pot, the amount of milk only needs to cover the potato chips.

2. When cooking, turn it from time to time to prevent the bottom from getting muddy, but be careful not to crush the potato chips when turning.

3. When you put it in the oven, according to the power and size of your own oven, like mine, the oven is small, and the upper and lower baking tubes are relatively close. When you just put it in, you can cover a layer of tin foil on the plate, and take out the tin foil after baking for 25 minutes. Next, color in the last 5 minutes. Otherwise, the cheese on the rind is easy to scorch.