Tradi\u010dn\u00ed gratin dauphinois \ud83e\udd54\ud83c\uddeb\ud83c\uddf7
\nKr\u00e9mov\u00fd, jemn\u00fd a n\u00e1dhern\u011b vo\u0148av\u00fd francouzsk\u00fd bramborov\u00fd gratin. Tenk\u00e9 pl\u00e1tky brambor se pomalu pe\u010dou v ml\u00e9ce a smetan\u011b, a\u017e jsou dokonale m\u011bkk\u00e9 a doslova se rozpl\u00fdvaj\u00ed na jazyku.<\/p>\n
Ingredience
\n1 kg brambor
\n500 ml plnotu\u010dn\u00e9ho ml\u00e9ka
\n200 ml smetany ke \u0161leh\u00e1n\u00ed
\n2 strou\u017eky \u010desneku
\n50 g strouhan\u00e9ho s\u00fdra \u2013 voliteln\u011b
\ns\u016fl
\n\u010derstv\u011b mlet\u00fd \u010dern\u00fd pep\u0159
\n\u0161petka mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku
\nm\u00e1slo na vymaz\u00e1n\u00ed formy
\nPostup
\nP\u0159ipravte brambory. Oloupejte je a nakr\u00e1jejte na velmi tenk\u00e9 pl\u00e1tky, ide\u00e1ln\u011b asi 2\u20133 mm. Brambory po nakr\u00e1jen\u00ed neoplachujte \u2013 \u0161krob pom\u016f\u017ee vytvo\u0159it kr\u00e1sn\u011b kr\u00e9movou konzistenci.<\/p>\n
P\u0159ipravte formu. Zap\u00e9kac\u00ed n\u00e1dobu pot\u0159ete rozp\u016flen\u00fdm strou\u017ekem \u010desneku a pot\u00e9 ji d\u016fkladn\u011b vyma\u017ete m\u00e1slem.<\/p>\n
Ochucen\u00e9 ml\u00e9ko a smetana. Do hrnce nalijte ml\u00e9ko a smetanu. P\u0159idejte rozdrcen\u00fd \u010desnek, s\u016fl, pep\u0159 a \u0161petku mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku. Pomalu zah\u0159\u00edvejte, ale sm\u011bs neva\u0159te.<\/p>\n
Vrstven\u00ed. Do formy skl\u00e1dejte brambory v m\u00edrn\u011b se p\u0159ekr\u00fdvaj\u00edc\u00edch vrstv\u00e1ch. Ka\u017edou vrstvu lehce osolte a opep\u0159ete a postupn\u011b p\u0159el\u00e9vejte smetanovou sm\u011bs\u00ed.<\/p>\n
Pe\u010den\u00ed. Pe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 180 \u00b0C p\u0159ibli\u017en\u011b 60\u201375 minut. Brambory mus\u00ed b\u00fdt \u00fapln\u011b m\u011bkk\u00e9 a povrch kr\u00e1sn\u011b zlatav\u00fd.<\/p>\n
S\u00fdr podle chuti. Pokud chcete s\u00fdrov\u011bj\u0161\u00ed variantu, posypte gratin asi 15 minut p\u0159ed koncem pe\u010den\u00ed strouhan\u00fdm s\u00fdrem.<\/p>\n
Nechte odpo\u010dinout. Po vyta\u017een\u00ed z trouby nechte gratin alespo\u0148 10 minut st\u00e1t. Om\u00e1\u010dka se trochu zahust\u00ed a jednotliv\u00e9 porce budou l\u00e9pe dr\u017eet.<\/p>\n
\ud83d\udc68\u200d\ud83c\udf73 Tipy pro opravdu kr\u00e9mov\u00fd v\u00fdsledek
\nPou\u017eijte brambory vhodn\u00e9 k pe\u010den\u00ed a s vy\u0161\u0161\u00edm obsahem \u0161krobu.
\nPl\u00e1tky kr\u00e1jejte co nejrovnom\u011brn\u011bji.
\nBrambory nem\u00e1\u010dejte ve vod\u011b, jinak odstran\u00edte \u0161krob pot\u0159ebn\u00fd pro kr\u00e9movou om\u00e1\u010dku.
\nPe\u010dte sp\u00ed\u0161e pomaleji ne\u017e p\u0159i p\u0159\u00edli\u0161 vysok\u00e9 teplot\u011b.
\nS\u00fdr nen\u00ed pro klasick\u00fd gratin dauphinois nezbytn\u00fd \u2013 tradi\u010dn\u00ed verze se obejde bez n\u011bj. Pokud ho p\u0159id\u00e1te, z\u00edsk\u00e1te v\u00fdrazn\u011bj\u0161\u00ed a zlatav\u011bj\u0161\u00ed povrch.
\nCo k n\u011bmu pod\u00e1vat?
\nGratin je v\u00fdbornou p\u0159\u00edlohou k pe\u010den\u00e9mu ku\u0159eti, vep\u0159ov\u00e9mu nebo hov\u011bz\u00edmu masu. Skv\u011ble ho vyv\u00e1\u017e\u00ed tak\u00e9 jednoduch\u00fd zelen\u00fd sal\u00e1t nebo du\u0161en\u00e1 zelenina.<\/p>\n
Je to p\u0159esn\u011b ten typ j\u00eddla, kter\u00fd je z n\u011bkolika oby\u010dejn\u00fdch surovin, ale po pomal\u00e9m upe\u010den\u00ed p\u016fsob\u00ed neuv\u011b\u0159iteln\u011b luxusn\u011b. \ud83e\udd54\u2728<\/p>\n","protected":false},"excerpt":{"rendered":"
Tradi\u010dn\u00ed gratin dauphinois \ud83e\udd54\ud83c\uddeb\ud83c\uddf7 Kr\u00e9mov\u00fd, jemn\u00fd a n\u00e1dhern\u011b vo\u0148av\u00fd francouzsk\u00fd bramborov\u00fd gratin. Tenk\u00e9 pl\u00e1tky brambor se pomalu pe\u010dou v ml\u00e9ce…<\/p>\n","protected":false},"author":2,"featured_media":1829,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1828"}],"version-history":[{"count":1,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1828\/revisions"}],"predecessor-version":[{"id":1830,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/posts\/1828\/revisions\/1830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=\/wp\/v2\/media\/1829"}],"wp:attachment":[{"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepti-b.bedume.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}