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1. Dans la cuve munie du disque râpeur 2 mm, râpez le gruyère. Réservez-le.
2. Pelez et lavez les pommes de terre. Essuyez-les.
3. Remplacez le disque râpeur par le disque éminceur 2 mm. Emincez les pommes
de terre.
4. Préchauffez le four à 180°C (th. 6).
5. Pelez l’ail, coupez la gousse en deux. Frottez-en un moule à gratin. Beurrez-le.
Disposez une couche de pommes de terre. Ajoutez du gruyère, du sel, du poivre
et un peu de crème fraîche. Recommencez jusqu’à épuisement des ingrédients.
Terminez par le gruyère.
6. Ajoutez la muscade dans le lait. Versez-le sur la préparation.
7. Glissez au four. Contrôlez la cuisson en piquant un couteau : la lame ne doit
rencontrer aucune résistance.
8. Servez aussitôt.
Gratin dauphinois
NOMBRE DE PERSONNES
2 4-6 6-8 8 et +
ROBOT
3200 3200 4200
5200/Patissier
PRÉPARATION
20 min 20 min 25 min 35 min
CUISSON
1h 1h 1h10 1h15
Pommes de terre
600 g 1 kg 1,5 kg 2 kg
Gruyère
80 g 150 g 180 g 200 g
Crème liquide
50 ml 80 ml 120 ml 160 ml
Beurre
20 g 30 g 45 g 60 g
Lait
200 ml 500 ml 750 ml 1 l
Gousse d’ail
1111
Pincée de muscade
1111
Sel, poivre
E2
R2
81


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