Gratin dauphinois - 10 leçons pour le réussir

00:00 - Introduction 00:36 – Lesson 1: Choose firm-fleshed potatoes 01:02 – Lesson 2: Use pasteurized single cream 01:48 – Lesson 3: Wash, dry, and peel the potatoes 02:44 – Lesson 4: Slice them into 2-4 mm thick strips 03:06 – Lesson 5: Mix cream, garlic, salt, pepper, and nutmeg 04:53 – Lesson 6: Butter the dish in every nook and cranny 05:24 – Lesson 7: Coat the potatoes with cream 06:19: Lesson 8: Pour the potatoes into the dish 06:43 – Lesson 9: Bake 07:09 – Lesson 10: Let cool and enjoy! THE RECIPE ▶️ https://www.julieandrieu.com/recettes...