1,5 kg de pommes de terre
\n1 gousse d’ail
\n20 cl de cr\u00e8me fra\u00eeche \u00e9paisse
\n120 g de fromage r\u00e2p\u00e9
\n25 cl de lait
\nSel, poivre, muscade<\/p>\n
![\"gratin-dauphinois\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/09\/gratin-dauphinois-1.jpg?resize=500%2C336\" "\\"gratin-dauphinois\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Pr\u00e9chauffer le four \u00e0 200\u00b0C. Un plat traditionnel du Dauphin\u00e9. Il a \u00e9t\u00e9 officiellement mentionn\u00e9 pour la premi\u00e8re fois, le 12 juillet 1788, apr\u00e8s un d\u00eener organis\u00e9 par Charles-Henri (26 juillet 1794-7 avril 1701), duc de Clermont-Tonnerre, alors lieutenant g\u00e9n\u00e9ral du Dauphin\u00e9. Sachez que le plat est \u00e9galement connu en Am\u00e9rique du Nord. Facile \u00e0 pr\u00e9parer, le Gratin dauphinois est […]<\/p>\n","protected":false},"author":18,"featured_media":2954,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2],"tags":[126],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/gratin-dauphinois-1.jpg?fit=500%2C336","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1576,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/03\/1576-parmentier-de-boudin-noir\/","url_meta":{"origin":578,"position":0},"title":"Parmentier de boudin noir","date":"3 juin 2010","format":false,"excerpt":"Une version revisit\u00e9e du fameux hachis Parmentier : ici on remplace la viande hach\u00e9 par du boudin noir. C'est d\u00e9licieux et facile \u00e0 pr\u00e9parer. R\u00e9galez-vous ! Ingr\u00e9dients 400 g de boudin noir 2 cl d'huile d'arachide 1 kg de pommes de terre 200 g de c\u00e9leri branche 1 pinc\u00e9e de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/parmentier-de-boudin-noir-1.jpg?fit=300%2C300&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1432,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/01\/1432-gratin-de-langoustines\/","url_meta":{"origin":578,"position":1},"title":"Gratin de langoustines","date":"1 mai 2010","format":false,"excerpt":"Histoire de sortir un peu des traditionnelles langoustines po\u00eal\u00e9es, flamb\u00e9es, etc, voici une recette de gratin de langoustines. Facile \u00e0 pr\u00e9parer, cette recette est originale et peut tr\u00e8s bien \u00eatre servie en entr\u00e9e chaude comme en plat principal, dans ce cas on pourra servir ce gratin avec une salade verte,\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/langoustines.jpg?fit=500%2C332&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2417,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/02\/15\/2417-gratin-de-kiwi\/","url_meta":{"origin":578,"position":2},"title":"Gratin de kiwi","date":"15 f\u00e9vrier 2011","format":false,"excerpt":"Simple et rapide \u00e0 r\u00e9aliser, ce Gratin de kiwi ravira tous les palais, des grands comme des petits. Qui peut r\u00e9sister a cette sp\u00e9cialit\u00e9 fra\u00eeche mais gourmande ?... Ingr\u00e9dients 6 kiwis 6 jaunes d'\u0153ufs 30 cl de cr\u00e8me liquide 70 g de farine 120 de sucre en poudre 2 c\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/02\/kiwi-1.jpg?fit=500%2C332&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1587,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/01\/1587-hachis-parmentier\/","url_meta":{"origin":578,"position":3},"title":"Hachis parmentier","date":"1 juin 2010","format":false,"excerpt":"Un grand classique de la cuisine !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/hachis-parmentier-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1138,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/10\/1138-moussaka-vegetarienne\/","url_meta":{"origin":578,"position":4},"title":"Moussaka V\u00e9g\u00e9tarienne","date":"10 f\u00e9vrier 2010","format":false,"excerpt":"Une version v\u00e9g\u00e9tarienne de la moussaka mais pas en moins d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/moussaka-vegetarienne-1.jpg?fit=616%2C414&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":578,"position":5},"title":"Moussaka \u00e0 l’agneau","date":"18 mai 2009","format":false,"excerpt":"Un plat grec d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?fit=500%2C483&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/578"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=578"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/578\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2954"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=578"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.\u00c9plucher les pommes de terre et les couper en fines rondelles.
\n3.Ailler le plat \u00e0 gratin.
\n4.Disposer une couche de pommes de terre. Saler, poivrer, muscader. Mettre de la cr\u00e8me et du fromage.
\n5.Refaire la m\u00eame chose.
\n6.Verser le lait.
\n7.Mettre au four pour environ 1H15.<\/p>\n","protected":false},"excerpt":{"rendered":"