{"id":644,"date":"2008-10-15T18:56:32","date_gmt":"2008-10-15T16:56:32","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=644"},"modified":"2008-10-15T18:56:32","modified_gmt":"2008-10-15T16:56:32","slug":"gratin-dauphinois-recipe","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/15\/gratin-dauphinois-recipe\/","title":{"rendered":"gratin dauphinois, recipe,"},"content":{"rendered":"

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\"gratin-dauphinois-num\u00e9ro<\/a>

gratin-dauphinois-num\u00e9ro 431-du-guide-de-pierrette<\/p><\/div>\n

The french cuisine, and the french food, sp\u00e9ciality of rhone alpes country of france, with potatoes, cream, <\/span><\/p>\n

recipe Gratin Dauphinois<\/span><\/p>\n

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<\/span><\/strong><\/span><\/strong>\u00a0<\/p>\n

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Preparation Time:<\/span><\/strong> 10 minutes
\n<\/span>Cooking Time:<\/span><\/strong> 1 hour<\/span><\/p>\n

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Ingredients:<\/span><\/strong>
\n<\/span><\/strong>1 ? pounds (<\/span>600g) potatoes
\n2 teaspoons margarine
\n\u00bd cup (50g) grated low-fat Gruy\u00e8re cheese
\n1 cup (20 cL) 2% milk
\n\u00bc cup cr\u00e8me fra\u00eeche
\nsalt, pepper <\/span><\/p>\n

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\n<\/span>Preparation:<\/span><\/strong>
\nPeel the potatoes and cut them into thin round slices.
\nGrease the gratin dish with the margarine.
\nPlace the first layer of potatoes in the dish and then a layer of cheese and so on.
\nSalt and pepper.
\nMix together the milk and cr\u00e8me fra\u00eeche and pour the mixture over the potatoes.
\nCook in the oven for 60 minutes at 400\u00b0F (200\u00b0C).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

The french cuisine, and the french food, sp\u00e9ciality of rhone alpes country of france, with potatoes, cream, recipe Gratin Dauphinois \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Preparation Time: 10 minutes Cooking Time: 1 hour \u00a0 Ingredients: 1 ? pounds (600g) potatoes 2 teaspoons margarine \u00bd cup (50g) grated low-fat Gruy\u00e8re cheese 1 cup (20 cL) 2% […]<\/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":[12,4],"tags":[92,74,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/644"}],"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=644"}],"version-history":[{"count":5,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/644\/revisions"}],"predecessor-version":[{"id":716,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/644\/revisions\/716"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=644"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}