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@momocrochet_: 7 in 1 😍😍😍💕 jimat masa & jimat kos sebab 1 set untuk 7 style rambut😍 lurveee ✨✨ #BeautyHacks #haircurler #Gokoco

MomoCrochet🎀
MomoCrochet🎀
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Friday 25 September 2026 09:24:55 GMT
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French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.
French cuisine – Potato gratin Dauphinois Gratin Dauphinois might sound fancy, but it’s just a side dish made of thinly sliced potatoes, cream and cheese. This French classic – with a gorgeous caramelized top – is absolutely irresistible! These potatoes are the perfect accompaniment to a special meal! They go great with Roasted Chicken or my famous Beef (osso buco) in red wine ( the recipe can be seen in the Reels feed ) This French classic shouldn’t be confused with Pommes Dauphine ( I will definitely cook the Pommes Dauphine dish next time). Although my recipe calls for (two types of) cheese, critics often insist that a true Gratin Dauphinois should not include cheese. If it included cheese, it could technically be called a Gratin Savoyard. You can make it without cheese, if you’re concerned about authenticity, but know that nowadays most chefs use cheese and still call it Dauphinois/Dauphinoise. Ingredients: -Potatoes 1 kg gr -Milk 350 gr -Heavy cream 150 gr -Nutmeg to taste -Salt and pepper to taste -Thyme sprigs -3-4 cloves of garlic -A little butter to grease the pan -Parmesan cheese 100 gr (you don’t have to add it, the authentic recipe doesn’t add it, but if you add it you won’t regret it) -Cheese Gruyere 150 gr Steps to make it: -Pour milk and cream into a saucepan, add garlic cloves, grated nutmeg and thyme sprigs. Bring to a boil over low heat -Peel and thinly slice potatoes (you can use a mandolin or the slicing attachment on a food processor). Add the potatoes to the heated cream mixture. -Simmer for 6-7 mins, stirring occasionally until the potatoes arout of the pan and arrange them in the baking dish. Sprinkle over a little grated parmesan and Gruyere -Repeat until you’ve run out of potatoes. Finish with a layer of parmesan and Gruyere. -Place in the oven and bake for 25-30 minutes, until the cheese is golden. Parboiling the potatoes helps to ensure the potatoes will be fully cooked and tender after 25-30 minutes in the oven. Using raw potatoes would increase the cooking time substantially, meaning the cheese could be too brown by the time the potatoes are tender.
@bilaltilaeyl 🥺🫂 . . #تصميم_فيديوهات #اناشيد_بدون_موسيقى #ديني #اسلامي#fypシ゚
@bilaltilaeyl 🥺🫂 . . #تصميم_فيديوهات #اناشيد_بدون_موسيقى #ديني #اسلامي#fypシ゚
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#ẩmthực #cásôngthiênnhiên #nhàhàng #dulịch #cárôbiển
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#tekalang #tjmonterde
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🙏🏻#อิงล็อต #englot #engfawaraha #charlotteaustin

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