Dauphinoise with ceps
Recette proposée par La Grande Épicerie de Paris

plat 2 - 4 good sized fresh ceps | 2 shallots | 150 ml olive oil | 600 g Agata or Samba potatoes | 250 ml whipping cream | 500 ml milk | Salt | 3 cloves of garlic | 10 g powdered nutmeg <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content"><b>Making the cep duxelle:</b><br>Chop the ceps and shallots.<br>Sautee the shallots and ceps for 10 to 15 minutes over a medium heat.<br>Reserve.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content"><b>Making the dauphinoise:</b><br>Peel the potatoes and slice into 4/5 millimetre circles.<br>In a bowl, season with pre-chopped garlic and salt.<br>Mix the cream, milk and nutmeg.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content"><b>Assembly:</b><br>In a dish (or individual mini casseroles), place the ceps in the base of the dish, then cover with the potato rounds.<br>Pour over the cream and milk mixture to within half a centimetre of the rim. </span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content"><b>Cooking:</b><br>Bake at 230 degrees for 40 to 45 minutes, then enjoy.</span> </div> </li> <li class="step"> <div class="step-content"> <div class="astuce"> <span>Chef's tips:</span> <span>Butter the dish or mini casseroles before filling.</span> </div> </div> </li> </ul> French PT55M PT40M
Difficulty Medium
Preparation 40 minutes
Cooking 55 minutes

Ingredients

Preparation

4 people
2 - 4 good sized fresh ceps | 2 shallots | 150 ml olive oil | 600 g Agata or Samba potatoes | 250 ml whipping cream | 500 ml milk | Salt | 3 cloves of garlic | 10 g powdered nutmeg
    • 1
      Making the cep duxelle:
      Chop the ceps and shallots.
      Sautee the shallots and ceps for 10 to 15 minutes over a medium heat.
      Reserve.
    • 2
      Making the dauphinoise:
      Peel the potatoes and slice into 4/5 millimetre circles.
      In a bowl, season with pre-chopped garlic and salt.
      Mix the cream, milk and nutmeg.
    • 3
      Assembly:
      In a dish (or individual mini casseroles), place the ceps in the base of the dish, then cover with the potato rounds.
      Pour over the cream and milk mixture to within half a centimetre of the rim.
    • 4
      Cooking:
      Bake at 230 degrees for 40 to 45 minutes, then enjoy.
    • Chef's tips: Butter the dish or mini casseroles before filling.

    Products :

    Extra virgin olive oil

    La Grande Épicerie de Paris
    €24.90
    50 cl (49,80 € / L)

    Cep mushrooms

    La Grande Épicerie de Paris
    €13.00
    50 g (260,00 € / kg)

    Natural fleur de sel

    Terre Exotique
    €7.40
    90 g (82,22 € / kg)

    Ground nutmeg

    Albert Ménès
    €5.60
    80 g (70,00 € / kg)

    Ground nutmeg

    La Grande Épicerie de Paris
    €5.40
    45 g (120,00 € / kg)

    Extra virgin olive oil 01

    Kalios
    €19.80
    50 cl (39,60 € / L)

    Cep mushrooms, extra grade

    Le Clos des Fontaines
    €17.50
    50 g (350,00 € / kg)

    Fleur de sel from Noirmoutier Island

    La Grande Épicerie de Paris
    €5.90
    125 g (47,20 € / kg)

    Discover recipes :

    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris
    Recette proposée par La Grande Épicerie de Paris