/zh-tw/tags/dauphinois/Recent content in Dauphinois on 葡萄酒基礎、輕鬆餐酒食譜與葡萄酒搭配終極指南Hugo -- gohugo.iozh-twRengakanThu, 23 Apr 2026 02:35:00 +0900/zh-tw/bistro-recipe/%E5%A5%A2%E8%8F%AF-potatoes-gratin-dauphinois-%E7%B6%93%E5%85%B8-%E5%B0%8F%E9%85%92%E9%A4%A8-side/Thu, 23 Apr 2026 02:35:00 +0900/zh-tw/bistro-recipe/%E5%A5%A2%E8%8F%AF-potatoes-gratin-dauphinois-%E7%B6%93%E5%85%B8-%E5%B0%8F%E9%85%92%E9%A4%A8-side/<img src="/img/thumbnail/french-potato-dauphinois-zh-tw.png" alt="Featured image of post 奢華 Potatoes Gratin Dauphinois: 經典 小酒館 Side" /><p>Gratin Dauphinois is a rich French 馬鈴薯 dish. Unlike standard gratins, it uses no flour-based roux; instead, the natural starches of the potatoes combine with heavy cream to thicken the bake.</p> <h2 id="ingredients-serves-2-3">Ingredients (Serves 2-3) </h2><ul> <li>Potatoes (starchy type): 3-4 medium</li> <li>Heavy cream: 150ml</li> <li>Milk: 150ml</li> <li>大蒜: 1 clove (cut in half)</li> <li>Salt: 1/2 tsp</li> <li>Nutmeg and black pepper: to taste</li> <li>Gruyère or Swiss 起司 (shredded): 1/2 cup</li> </ul> <h2 id="instructions">Instructions </h2><ol> <li><strong>Slice Potatoes</strong>: Peel and slice potatoes into 3mm rounds. <strong>Do not rinse them in water</strong> (retaining starch is crucial to thicken the cream).</li> <li><strong>Simmer</strong>: In a saucepan, bring milk, cream, salt, pepper, and a pinch of nutmeg to a simmer. Add 馬鈴薯 slices and cook gently for 10 minutes.</li> <li><strong>Prep Dish</strong>: Rub the inside of an ovenproof dish with the 大蒜 halves to impart 香氣. Pour in the potatoes and liquid.</li> <li><strong>Bake</strong>: Scatter 起司 over the top and bake at 200°C for 20 minutes until golden and bubbling.</li> </ol>