- 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
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!
How to Make Pomme De Terres Au Gratin Bayenne
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.