Simple Michelin recipe, potato gratin dopinua
This is the recipe of a famous French chef, Gisabua. Creamy texture that melts gently and luxurious flavor! You can make it at home
6 serving
Within 120 minutes
마무네뜨
Ingredients
  • Potato
    1.2kg
  • Garlic
    2piece
  • Butter
    20g
  • Milk
    500ml
  • whipped cream
    500ml
  • Salt
  • ground pepper
    1little
Video
Cooking Steps
STEP 1/7
Peel the potatoes and slice them into a circle 3mm thick.
STEP 2/7
Cut garlic in half, remove the wick that gives it a bitter taste, and slice it thickly.
STEP 3/7
Boil milk, whipped cream, garlic, salt, and pepper in a pot over low heat. It's okay if it's a bit bubbling is enough.
STEP 4/7
Butter the sides of the gratin bowl, spread out the sliced potatoes and arrange. If you have time, it looks better if you make the top pretty. It's okay to just open it up and organize it.
Cut 20g of butter into small pieces and sprinkle here and there.
STEP 5/7
Sift the milk and whipped cream and pour over the potatoes.
STEP 6/7
Cover the bowl with aluminum foil and make about 9 holes. Place in a preheated oven immediately. If it's 120 degrees, it's 2 hours. If it's 150 degrees, it's baked for 1 hour.
STEP 7/7
Take it out of the oven after some time. When you poke it with a knife, it's cooked if it goes in smoothly. Take off the foil.
Put it in the top compartment of the oven and grill it in grill mode. Usually it'll be in less than three minutes.
It's much softer if you bake it at 120 degrees for 2 hours. The finished gratin is hot, so let it cool a little. If you made it in the morning or the day before, heat it up at 150 degrees for less than 10 minutes :) *I've tried soy milk, but please use milk. Soy milk takes a lot longer.
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