{"id":236,"date":"2008-09-26T22:29:19","date_gmt":"2008-09-26T20:29:19","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=236"},"modified":"2008-09-26T22:29:19","modified_gmt":"2008-09-26T20:29:19","slug":"gratin-dauphinois-french-food-french-cuisine-traduction-english","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/09\/26\/gratin-dauphinois-french-food-french-cuisine-traduction-english\/","title":{"rendered":"gratin dauphinois, french food, french cuisine, traduction english"},"content":{"rendered":"<div id=\"attachment_238\" style=\"width: 259px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/09\/gratin-dauphinois-481-du-guide1.jpg\" rel=\"lightbox[236]\"><img aria-describedby=\"caption-attachment-238\" loading=\"lazy\" class=\"size-medium wp-image-238\" title=\"gratin-dauphinois-481-du-guide de Pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/09\/gratin-dauphinois-481-du-guide1.jpg\" alt=\"photo r\u00e9alis\u00e9e par Pierrette FELOUX\" width=\"249\" height=\"234\" \/><\/a><p id=\"caption-attachment-238\" class=\"wp-caption-text\">photo r\u00e9alis\u00e9e par Pierrette FELOUX<\/p><\/div>\n<div class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">INGREDIENTS : sliced potatoes, 1 kg, to cook: garlic, 80 gr butter, 200 gr cream, 1\/4 milk, grated nutmeg.<\/div>\n<div class=\"mceTemp mceIEcenter\" style=\"text-align: left;\">RECIPE : Peel, wath and dry potatoes then slice thinly.\u00a0\u00a0the potatoes are covered with the other ingredients and baked for 1 hour 30 &lsquo; in the oven. Served hot.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS : sliced potatoes, 1 kg, to cook: garlic, 80 gr butter, 200 gr cream, 1\/4 milk, grated nutmeg. RECIPE : Peel, wath and dry potatoes then slice thinly.\u00a0\u00a0the potatoes are covered with the other ingredients and baked for 1 hour 30 &lsquo; in the oven. Served hot.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[3],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/236"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=236"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/236\/revisions"}],"predecessor-version":[{"id":240,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/236\/revisions\/240"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=236"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}