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Cuisson longue - Mon gratin dauphinois (blettes et pommes de terre)
Gratin Dauphinois is a classic French potato dish revisited here with Swiss chard (blettes) and soy milk instead of dairy cream. The recipe features long slow cooking at 180°C for 1.5-2 hours until the potatoes are tender and the top is golden brown.
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Summary
Gratin Dauphinois is a classic French potato dish revisited here with Swiss chard (blettes) and soy milk instead of dairy cream. The recipe features long slow cooking at 180°C for 1.5-2 hours until the potatoes are tender and the top is golden brown.
Tags
gratin-dauphinois · recipe · vegetarian · soy-milk · blettes · potatoes · french-cuisine
Key entities
Gratin Dauphinois (concept, 0.95) · blettes (concept, 0.9) · soy milk (concept, 0.85) · France (location, 0.7) · lutsubo.com (organization, 0.8)
Classification
tutorial · language fr · status final
Provenance
claude-haiku-4-5 via @stacklist/be@0.1.0, confidence 0.85, 17 Sep 2026