{"id":224,"date":"2024-09-26T14:03:00","date_gmt":"2024-09-26T14:03:00","guid":{"rendered":"https:\/\/blog.mere-mortal.net\/?p=224"},"modified":"2024-09-26T14:40:00","modified_gmt":"2024-09-26T14:40:00","slug":"gratin-dauphinois","status":"publish","type":"post","link":"https:\/\/blog.mere-mortal.net\/?p=224","title":{"rendered":"Gratin Dauphinois"},"content":{"rendered":"<div class=\"postie-post\">\n<div dir=\"auto\">\n<div class=\"gmail_quote\" dir=\"auto\">\n<div dir=\"auto\">\n<h2 style=\"margin:0px 10px;padding:0px;font-family:\"roboto condensed\",sans-serif;font-weight:300;color:rgb(150,150,154);text-transform:uppercase;font-size:1.33333rem;line-height:34px;background-color:rgb(255,255,255)\">Ingr\u00e9dients\u00a0<span style=\"font-size:1rem;line-height:1.33333rem\">(6 personnes)<\/span><\/h2>\n<div style=\"color:rgb(62,62,65);font-family:arial,sans-serif;font-size:13px;background-color:rgb(255,255,255)\" dir=\"auto\">\n<ul style=\"margin:0px;padding:0px;list-style-type:none\">\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/fleur-de-sel_307\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">Fleur de sel<\/a><\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/poivre_1022\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">Poivre du moulin<\/a><\/li>\n<\/ul>\n<div>\n<div style=\"font-family:\"roboto condensed\",sans-serif;font-size:15px;line-height:20px;margin-top:15px;margin-bottom:5px\">Pr\u00e9paration du gratin<\/div>\n<ul style=\"margin:0px;padding:0px;list-style-type:none\">\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/pomme-de-terre_1014\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">2 kg de pommes de terre BF 15<\/a><\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/ail_770\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">1 gousse d\u2019ail<\/a><\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/thym_1219\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">1 branche de thym<\/a><\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/laurier_910\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">1 feuille de laurier<\/a><\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/lait_920\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">1 l de lait<\/a><\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/noix-de-muscade_424\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">Noix de muscade<\/a><\/li>\n<\/ul>\n<\/div>\n<div>\n<div style=\"font-family:\"roboto condensed\",sans-serif;font-size:15px;line-height:20px;margin-top:15px;margin-bottom:5px\">Pr\u00e9paration du gratin dauphinois<\/div>\n<ul style=\"margin:0px;padding:0px;list-style-type:none\">\n<li>Les pommes de terre cuites dans leur lait<\/li>\n<li><a href=\"https:\/\/www.academiedugout.fr\/ingredients\/creme-fraiche_617\" style=\"color:rgb(133,100,0);text-decoration-line:none\" target=\"_blank\" rel=\"noreferrer noopener\">50 cl de cr\u00e8me fra\u00eeche<\/a><\/li>\n<\/ul>\n<div dir=\"auto\"><\/div>\n<\/div>\n<div dir=\"auto\"><\/p>\n<div style=\"display:inline-block;width:412.19px;padding-left:24px;vertical-align:top;font-size:1.06667rem;margin-top:10px\" dir=\"auto\">\n<div>\n<p style=\"margin:0px;padding:0px\">\u00c9plucher les pommes de terre, les laver, les essuyer. Les\u00a0<a href=\"https:\/\/www.academiedugout.fr\/glossaire\/emincer_44\" style=\"color:rgb(133,100,0);text-decoration:inherit;border-bottom:1px dotted rgb(204,204,204)\" target=\"_blank\" rel=\"noreferrer noopener\">\u00e9mincer<\/a>\u00a0\u00e0 la\u00a0<a href=\"https:\/\/www.academiedugout.fr\/ustensiles\/mandoline_1003\" style=\"color:rgb(133,100,0);text-decoration:inherit;border-bottom:1px dotted rgb(204,204,204)\" target=\"_blank\" rel=\"noreferrer noopener\">mandoline<\/a>\u00a0en tranches de 3 mm d\u2019\u00e9paisseur. Peler et\u00a0<a href=\"https:\/\/www.academiedugout.fr\/glossaire\/hacher_1541\" style=\"color:rgb(133,100,0);text-decoration:inherit;border-bottom:1px dotted rgb(204,204,204)\" target=\"_blank\" rel=\"noreferrer noopener\">hacher<\/a>\u00a0la gousse d\u2019ail. D\u00e9poser les tranches de pommes de terre dans une\u00a0<a href=\"https:\/\/www.academiedugout.fr\/ustensiles\/russe_978\" style=\"color:rgb(133,100,0);text-decoration:inherit;border-bottom:1px dotted rgb(204,204,204)\" target=\"_blank\" rel=\"noreferrer noopener\">russe<\/a>. Verser le lait froid, porter \u00e0 fr\u00e9missements. Ajouter le thym, le laurier et l\u2019ail hach\u00e9. Saler \u00e0 la fleur de sel. Poivrer au moulin et ajouter une r\u00e2p\u00e9e de noix de muscade. M\u00e9langer d\u00e9licatement. Cuire les pommes de terre doucement pendant 40 minutes. Puis couvrir la casserole et laisser infuser pendant 10 minutes.<\/p>\n<p style=\"margin:0px;padding:0px\"><img decoding=\"async\" src=\"https:\/\/blog.mere-mortal.net\/wp-content\/uploads\/2024\/09\/1727359362713.jpg\" style=\"max-width: 100%; height: auto;\"><\/p>\n<p style=\"margin:0px;padding:0px\"><\/p>\n<p style=\"margin:0px;padding:0px\"><span style=\"font-size:13.8667px\">Chauffer le four \u00e0 220\u00b0C. \u00c9goutter les pommes de terre. R\u00e9server le lait de cuisson. Disposer une couche de pommes de terre dans le plat. La napper avec de la cr\u00e8me. Recouvrir d\u2019une autre couche de pommes de terre. Ajouter le reste de la cr\u00e8me. Verser le reste du lait de cuisson des pommes de terre jusqu\u2019\u00e0 1 cm du haut du plat. Enfourner pour 20 minutes environ jusqu\u2019\u00e0 ce que le gratin soit bien gratin\u00e9.<\/span><\/p>\n<p style=\"margin:0px;padding:0px\"><span style=\"font-size:13.8667px\"><br \/><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients\u00a0(6 personnes) Fleur de sel Poivre du moulin Pr\u00e9paration du gratin 2 kg de pommes de terre BF 15 1 gousse d\u2019ail 1 branche de thym 1 feuille de laurier 1 l de lait Noix de muscade Pr\u00e9paration du gratin dauphinois Les pommes de terre cuites dans leur lait 50 cl de cr\u00e8me fra\u00eeche \u00c9plucher [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=\/wp\/v2\/posts\/224"}],"collection":[{"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=224"}],"version-history":[{"count":0,"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=\/wp\/v2\/posts\/224\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.mere-mortal.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}