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Pomme De Terres Au Gratin Bayenne

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Adjust Servings:
10 g light butter (butter the mold)
320 g Potatoes
200 g onions
3 g chopped or powdered chives
1 1/2 salt
600 g pepper
500 g nutmeg
100 g Cream
150 g whole eggs
500 g skimmed milk

Nutritional information

938 k cal
9 g
6 g
16 g

Pomme De Terres Au Gratin Bayenne

  • Non Veg
  • 1 hr 15 mins
  • Serves 6
  • Medium



Pomme De Terres Au Gratin Bayenne translates to ‘potato gratin made in Bayenne style’.

The historical background of gratin is from the French language, meaning “to rub” or “to grind”.

Gratin is a famous culinary method in which a fixing is finished with browned dough/crust, frequently utilizing breadcrumbs, ground cheddar, egg, and butter too.

Gratin is essentially a French dish and is typically arranged in a shallow dish or something similar to that. It is extraordinarily delicious when made in Bayenne style. Here’s how it is done!

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How to Make Pomme De Terres Au Gratin Bayenne

  1. To prepare gratin potatoes, arrange and wash chives, dry up with paper towels.
  2. Peel off the potato skins and bathe under flowing water.
  3. Cut the potatoes and put in a container that is filled with water.
  4. Peel off the onion, clean under flowing water and slit into half rounds.
  5. In the mixer bowl, add eggs, milk. Mix. Butter the gratin dish.
  6. Place a layer of potato slices in the gratin dish. Cover entirely with a layer of onions. Next, spice with chives, salt, pepper, and nutmeg.
  7. Repeat the same procedure but with a layer of potatoes. Top with the remaining onion, chives, salt, pepper, and nutmeg. Lay bolts of cream on the gratin.
  8. Dispense the mixture prepared in the mixing bowl on the gratin and bake in a heated oven for about an hour.
  9. Serve immediately.


Bayenne, (or baïenne or bailey) is a cuisine that originated in the Ardennes in South East Belgium. It essentially has unpeeled potatoes cut down the center longitudinally and layered with onion cuts. It is also known as a "dish of poor people". It

There are no reports guaranteeing the correct geological root and date of the introduction of this dish. In any case, the dish is said and believed to have been made in the valley of the Meuse first.

Noel Zola

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