Chasseur Cast-iron Cookware and Baking Dishes. These heavy-duty Chasseur baking dishes with easy-to-grip lipped handles are terrific for baking and roasting. Use in the oven for creating gratin, casserole, noodle, crème brulee, and egg dishes. Chasseur heavy cast-iron cookware construction retains and evenly distributes heat for consistent cooking results and is suitable for all stovetops, including induction. Each Chasseur baking dish features a double layer of enamel. The first layer seals edges and protects against corrosion, while the outer layer adds color and durability for years of service and is easy to clean. Dishwasher safe.
Chasseur enameled cast-iron cookware is manufactured in France, where, for decades, it has been widely used in commercial kitchens and institutions. Constructed of double-enameled cast-iron, Chasseur cookware evenly distributes heat and retains heat for consistent cooking results and is suitable for all heat sources, including induction. Made to the highest standards, Chasseur cookware will last a lifetime if routine care is observed. Chasseur baking dishes are available in rectangular, oval, or round shapes, in a variety of sizes, and in four attractive colors: Blue, Green, Red, and Yellow.
Gratin Dauphinois Recipie (serves 6)
What is Gratin Dauphinois?
A popular recipe coming from the French Alps with sliced potatoes and cheese.
Region: Rhone Alps
Prep time / Cooking time 45 min / 1 hour
- 2lb (1kg) potatoes (waxy potatoes such as pink fir apple, russet)
- 1 or 2 cloves garlic, mashed
- 2 oz butter
- 2 cups (50cl) whole milk
- 5 oz (160g) French or Swiss Gruyère cheese
- 1 pint double cream Salt and pepper
- Preheat oven to 360ºF (180 ºC). Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel
- Put the potatoes in a pan and cover with milk. Add salt
- Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time.
- Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and double cream left.
- Put the dish in the oven and cook for 1 hour at 360ºF (180 ºC). Gratin Dauphinois is ready when the top is gold and brown.
Wine suggestion: Red Bordeaux wine or Beaujolais Villages, not too dry white wine (French Wine Guide)