Dauphinoise with ceps
Recette proposée par La Grande Épicerie de Paris

plat
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
    24.9 €24.90
    For 50 cl (49,80 € / L)

    Cep mushrooms

    La Grande Épicerie de Paris
    13 €13.00
    For 50 g (260,00 € / kg)

    Natural fleur de sel

    Terre Exotique
    7.4 €7.40
    For 90 g (82,22 € / kg)

    Ground nutmeg

    Albert Ménès
    5.7 €5.70
    For 80 g (71,25 € / kg)

    Ground nutmeg

    La Grande Épicerie de Paris
    5.4 €5.40
    For 45 g (120,00 € / kg)

    Extra virgin olive oil 01

    Kalios
    17.5 €17.50
    For 50 cl (35,00 € / L)

    Cep mushrooms, extra grade

    Le Clos des Fontaines
    17.5 €17.50
    For 50 g (350,00 € / kg)

    Fleur de sel from Noirmoutier Island

    La Grande Épicerie de Paris
    5.9 €5.90
    For 125 g (47,20 € / kg)

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