Gratin dauphinois

Publikováno s laskavým svolením autorky, jelikož to není česky mluvící, stylem ctrl-c ctrl-v jsem si to dovolil nechat v EN jazyce, i když je z Beldža části . Wallonie, i když se odmítá nazývat Valonkou, neb má předka i z Flander.

It is recipe I took on the net, translated it, and changed with my own thoughts...

Othewise you would not be able to understand :-)
Small tips  : After slicing the potatoes, I wash and dry (with a towel)  the slices.
You can cover the gratin with aluminium foild for the first 20 minutes, to avoid the crust to burn afterwards.

And if nt gold enough at then end of cooking, pass it under the gril.

My  gratin Dauphinois: (serves 4 -rather small for my familly -  portions)

Option A (for e.g. lamb) :

2 cloves of garlic
150 g of grated cheese (such as Emmentaler)
25 cl of milk
25 cl cream
butter
2 bay leaves
2 sprigs of thyme
1 sprig of rosemary
nutmeg
pepper
salt
600 g potatoes (waxy)

Take a pot and pour the milk and cream. Use as much milk as cream.
Add the rosemary, bruised and unpeeled cloves of garlic, the bay leaf and thyme to. Season the mixture with sufficient pepper mill, salt and a pinch of freshly grated nutmeg.
Heat the mixture over low heat and let all the spices release their flavor to the cream and milk. The mixture should be hot, but it does not have to cook.
Peel the potatoes and cut them into thin slices of about 2 mm. Use a mandolin (cutter) or cutting the slices carefully with a sharp paring knife.  (I use the food processor)
Melt a knob of butter and grease allows the inside of the refractory in jars, using a kitchen brush. Arrange in a serving each pot potato slices. Schrank them over each other. (Fill the jars for about two thirds with potato.) 
(Note: You can also make a large portion of gratin Dauphinois, in a large baking dish. )
Strain the mixture of milk and cream. Give them a portion in each pot with potatoes. (So ​​all the potatoes under it.)
Work every pot gratin with a hefty dollop grated cheese.
Place the pots in the oven (180 ° C). Let them about  45 to 60 minutes yarn, until a golden crust cheese on lies.
Check the doneness by using a knife in the potato slices to prick.
Serve the pots straight from the oven.

Option B (for other meat) - without herbs :


2 cloves of garlic
150 g of grated cheese (such as Emmentaler)
25 cl of milk
25 cl cream
butter
nutmeg
pepper
salt
600 g potatoes (waxy)

Take a pot and pour the milk and cream. Use as much milk as cream.
Season the mixture with sufficient pepper mill, salt and a pinch of freshly grated nutmeg.
Peel the potatoes and cut them into thin slices of about 2 mm. Use a mandolin (cutter) or cutting the slices carefully with a sharp paring knife.  I use the food processor
Peel the garlic and "grease" the jars with the garlic.
Melt a knob of butter and grease allows the inside of the refractory in jars, using a kitchen brush. Arrange in a serving each pot potato slices. Schrank them over each other. (Fill the jars for about two thirds with potato.) 
(Note: You can also make a large portion of gratin Dauphinois, in a large baking dish. )
Strain the mixture of milk and cream. Give them a portion in each pot with potatoes. (So ​​all the potatoes under it.)
Work every pot gratin with a hefty dollop grated cheese.
Place the pots in the oven (180 ° C). Let them about  45 to 60 minutes yarn, until a golden crust cheese on lies.
Check the doneness by using a knife in the potato slices to prick.
Serve the pots straight from the oven.