198
V
EG
ET
A
BL
ES A
N
D SI
D
ES
GRATIN DAUPHINOIS
with rosemary
1 Place the rosemary sprigs* in the milk and heat (without boiling) for 10 minutes.
Set aside off the heat to infuse. Prepare the gratin. Preheat the oven to 180 °C
(170 °C fan, gas mark 4).
2 Fit the food processing bowl with the midi bowl and the 2mm grating disc and
grate the Emmental using the FOOD PROCESSOR programme. Set aside.
3 Install the 2mm slicing disc. Peel, rinse and dry the potatoes, slice using the FOOD
PROCESSOR programme.
4 Rub a gratin dish with a cut garlic clove and brush with butter. Make a thin layer
of potatoes in the dish, sprinkle with grated Emmental, salt, pepper and single
cream. Repeat until all the ingredients have been used.
5 Remove the rosemary sprigs* from the milk and pour over the gratin
dauphinois
.
Add the nutmeg, sprinkle with grated Parmesan and bake in the oven for 1 hour.
TIP
For a traditional version of the gratin, omit the cheese and rosemary.
PREP TIME
: 15 min
COOKING TIME
: 1 h
3 sprigs* fresh rosemary
400ml milk
130g Emmental or cheddar
1kg potatoes (Desiree, Estima
or Maris Piper)
1 clove garlic, peeled
10g butter
salt, pepper
80ml single cream
pinch nutmeg
50g grated Parmesan
SERVES 6
PROGRAMME
:
ATTACHMENTS
:
Summary of Contents for Cook Expert
Page 9: ...APPETISERS ...
Page 18: ...SOUPS ...
Page 34: ...STARTERS ...
Page 51: ...FISH ...
Page 65: ...MEAT AND POULTRY ...
Page 88: ...VEGETABLES AND SIDES ...
Page 101: ...PASTA RICE AND GRAINS ...
Page 112: ...SAUCES AND SEASONINGS ...
Page 118: ...DESSERTS ...
Page 154: ...PASTRY AND BREAD ...
Page 164: ...BABY FOOD ...
Page 170: ...DRINKS ...