{"id":542,"date":"2008-10-12T19:51:08","date_gmt":"2008-10-12T17:51:08","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=542"},"modified":"2008-10-24T19:07:44","modified_gmt":"2008-10-24T17:07:44","slug":"gratin-dauphinois-recipe-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/12\/gratin-dauphinois-recipe-french-cuisine\/","title":{"rendered":"Gratin dauphinois"},"content":{"rendered":"<div id=\"attachment_545\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/gratin-dauphinois-nc2b0-431-du-guide-de-pierrette1.jpg\" rel=\"lightbox[542]\"><img aria-describedby=\"caption-attachment-545\" loading=\"lazy\" class=\"size-medium wp-image-545\" title=\"gratin-dauphinois-nc2b0-431-du-guide-de-pierrette1\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/gratin-dauphinois-nc2b0-431-du-guide-de-pierrette1-300x252.jpg\" alt=\"gratin dauphinois n\u00b0 431 du Guide de Pierrette\" width=\"300\" height=\"252\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/gratin-dauphinois-nc2b0-431-du-guide-de-pierrette1-300x252.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/gratin-dauphinois-nc2b0-431-du-guide-de-pierrette1.jpg 357w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-545\" class=\"wp-caption-text\">gratin dauphinois n\u00b0 431 du Guide de Pierrette<\/p><\/div>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; line-height: normal; text-align: center;\" align=\"center\"><strong><span style=\"text-decoration: underline;\">Gratin Dauphinois<\/span><\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Preparation Time: 10 minutes<br \/>\nCooking Time: 1 hour<br \/>\nIngredients:<br \/>\n1 ? pounds<br \/>\n600g&gt; potatoes<br \/>\n2 teaspoons margarine<br \/>\n\u00bd cup (50g) grated low-fat Gruy\u00e8re cheese<br \/>\n1 cup (20 cL) 2% milk<br \/>\n\u00bc cup cr\u00e8me fra\u00eeche<br \/>\nsalt, pepper<\/p>\n<p>\u00a0<\/p>\n<p><strong><span style=\"text-decoration: underline;\">Preparation:<\/span><\/strong><br \/>\nPeel the potatoes and cut them into thin round slices.<br \/>\nGrease the gratin dish with the margarine.<br \/>\nPlace the first layer of potatoes in the dish and then a layer of cheese and so on.<br \/>\nSalt and pepper.<br \/>\nMix together the milk and cr\u00e8me fra\u00eeche and pour the mixture over the potatoes.<br \/>\nCook in the oven for 60 minutes at 400\u00b0F (200\u00b0C).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gratin Dauphinois \u00a0 Preparation Time: 10 minutes Cooking Time: 1 hour Ingredients: 1 ? pounds 600g&gt; potatoes 2 teaspoons margarine \u00bd cup (50g) grated low-fat Gruy\u00e8re cheese 1 cup (20 cL) 2% milk \u00bc cup cr\u00e8me fra\u00eeche salt, pepper \u00a0 Preparation: Peel the potatoes and cut them into thin round slices. Grease the gratin dish [&hellip;]<\/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":[4],"tags":[92,74,614],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/542"}],"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=542"}],"version-history":[{"count":7,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/542\/revisions"}],"predecessor-version":[{"id":1259,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/542\/revisions\/1259"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=542"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=542"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}