Lyonnaise Dauphinois Gratin

Name: Lyonnaise Dauphinois Gratin
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 Portionen
Ingredients: 2 tours de moulin pepper; 2 pincées fine salt; 65 g butter; 55 cl chicken stock; 500 g onions; 3 gousses garlic; 1.2 kg potato

Gratin

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Cook Time

1 h 40 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Lyonnaise dauphinois gratin is a comforting and tasty dish, perfect for autumn or winter evenings. The melting potatoes, caramelised onions and chicken stock create an irresistible harmony of flavours. I often prepare it for family meals, as it is easy to make and pleases everyone. Baking in the oven gives it a beautiful golden colour and a crispy texture on top. A real delight to share!

Ingredients (7 ingredients)

2 tours de moulin pepper
2 pincées fine salt
65 g butter
55 cl chicken stock
500 g onions
3 gousses garlic
1.2 kg potato

Preparation (4 steps)

Sliced potatoes and steaming

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Peel 1.2 kg of potatoes and cut them into thin slices. Place the potato slices in the Varoma. Fill the Thermomix bowl with 500 ml of water. Steam for 20 Min./Varoma/Stufe 1.

1200

Preparing the onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel and cut 500 g of onions in half. Put the onions in the Thermomix bowl and chop 3 Sek./Stufe 5. Add 10 g of butter and 3 chopped garlic cloves. Sauté 3 Min./120°C/Stufe 1.

180

Assembling the gratin

In a gratin dish, arrange a layer of potatoes, then a layer of onions. Repeat the operation and finish with a layer of potatoes. Pour 55 cl of chicken stock over the gratin. Distribute 55 g of butter in knobs on top.