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Upside Down Potato Gratin – Bruno Albouze – THE REAL...

Bruno Albouze Follow
  • Video description
  • 5 years ago
Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France. Here is a luscious upside down version using jus rather than cream!
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Upside Down Potato Gratin Recipe / make a day ahead.

Yield: 8 to 10 Servings

9 ea. 3 lb. (1350g) Yukon gold potatoes, peeled
Jus Mixture
6 Tbsp (90g) unsalted butter, preferably clarified
1 Tbsp (15ml) extra virgin olive oil
1 ea. large onion (180g), chopped
1 ea. garlic clove, smashed and peeled
1 ea. bay leaf
1/3 cup (80ml) chardonay white wine
1 tsp (2g) fresh rosemary or thyme, thinly chopped
1 cup (250ml) chicken or turkey or duck or beef or rabbit jus
1 cup (100g) fresh Parmesan, grated (optional).

*Jus means the natural juices given off by the roasted meat. To prepare a natural jus, skim off the fat from the juices left after roasting. Note that the jus is already seasoned. The meat jus can be substituted for reduced unsalted chicken or beef stock; bring to boil 1 qt (1L) stock and reduce to 1 cup (250ml). A dash of worcestershire sauce can be added to the stock to boost the color.
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