{"id":199081,"title":"Gratinovan\u00e9 brambory v horkovzdu\u0161n\u00e9 frit\u00e9ze (gratin dauphinois)","modified":"2026-10-31T17:50:14+01:00","plain":"Brambory nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky, ml\u00e9ko, smetana, trocha \u010desneku a mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku, 40 minut p\u0159i 160 \u00b0C v ko\u0161i frit\u00e9zy.\n\n\n\nPo otev\u0159en\u00ed ko\u0161e se uk\u00e1\u017ee povrch se zlatav\u00fdmi a hn\u011bd\u00fdmi skvrnkami a v\u016fn\u011b hork\u00e9 smetany s \u010desnekem v\u00e1s zas\u00e1hne je\u0161t\u011b d\u0159\u00edv, ne\u017e j\u00eddlo doraz\u00ed na tal\u00ed\u0159. Pod n\u00edm se pl\u00e1tky spojily v jemn\u00fd celek, ani\u017e by se rozpadly, a \u0161pi\u010dka no\u017ee projde st\u0159edem bez n\u00e1mahy. \u017d\u00e1dn\u00fd s\u00fdr, \u017e\u00e1dn\u00fd be\u0161amel: jen brambory, ml\u00e9ko a smetana, kter\u00e9 se spole\u010dn\u011b spoj\u00ed. Na dv\u011b porce se horkovzdu\u0161n\u00e1 frit\u00e9za hod\u00ed l\u00e9pe ne\u017e zbyte\u010dn\u011b rozeh\u0159\u00e1t\u00e1 velk\u00e1 trouba.\n\n\n\nDal\u0161\u00ed zp\u016fsob, jak p\u0159ipravit brambory v ko\u0161i frit\u00e9zy: drobn\u00e9 brambory.\n\n\n\nCo je gratin dauphinois?\n\n\n\nSyrov\u00e9 brambory nakr\u00e1jen\u00e9 na pl\u00e1tky siln\u00e9 2 a\u017e 3 mm, ml\u00e9ko, tekut\u00e1 smetana, \u010desnek, s\u016fl, pep\u0159, mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek a trocha m\u00e1sla na vymaz\u00e1n\u00ed zap\u00e9kac\u00ed m\u00edsy. Slovo gratin ozna\u010duje krustu, kter\u00e1 se vytvo\u0159\u00ed na povrchu. \u201eDauphinois\u201c odkazuje na oblast Dauphin\u00e9 na jihov\u00fdchod\u011b Francie.\n\n\n\nS\u00fdr do n\u011bj nepat\u0159\u00ed. Se strouhan\u00fdm s\u00fdrem gruy\u00e8re na povrchu vznikne gratin savoyard, co\u017e je jin\u00fd pokrm. Sm\u011bs nezahu\u0161\u0165uje ani vejce, ani mouka: ml\u00e9ko a smetanu b\u011bhem pe\u010den\u00ed zahust\u00ed \u0161krob, kter\u00fd se uvol\u0148uje z pl\u00e1tk\u016f brambor. Odtud poch\u00e1z\u00ed pravidlo, kter\u00e9 p\u0159ekvapuje nejv\u00edc: brambory po nakr\u00e1jen\u00ed nikdy neoplachujte.\n\n\n\nDal\u0161\u00ed francouzsk\u00e1 klasika, kter\u00e9 p\u0159\u00edprava v ko\u0161i sv\u011bd\u010d\u00ed: quiche z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nZ Dauphin\u00e9 do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nPokrm poch\u00e1z\u00ed z Dauphin\u00e9, kde se p\u0159ipravoval z toho, co bylo po ruce: z brambor, ml\u00e9ka, smetany a trochy ko\u0159en\u00ed. Doprov\u00e1zel pe\u010den\u00e1 masa i rodinn\u00e1 j\u00eddla a pod\u00e1val se je\u0161t\u011b hork\u00fd p\u0159\u00edmo v zap\u00e9kac\u00ed m\u00edse.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za m\u011bn\u00ed sp\u00ed\u0161 mno\u017estv\u00ed ne\u017e samotn\u00fd recept. Dv\u011b porce v mal\u00e9 zap\u00e9kac\u00ed misce, 40 minut p\u0159i 160 \u00b0C a proud\u011bn\u00ed vzduchu, d\u00edky kter\u00e9mu povrch zezl\u00e1tne rychleji ne\u017e v b\u011b\u017en\u00e9 troub\u011b. Pom\u011bry surovin i postup z\u016fst\u00e1vaj\u00ed stejn\u00e9.\n\n\n\nPe\u010den\u011b, kter\u00e1 se k n\u011bmu hod\u00ed: vep\u0159ov\u00e1 pe\u010den\u011b z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nHlavn\u00ed suroviny na gratin dauphinois\n\n\n\n500 g brambor s pevnou du\u017einou, kter\u00e1 pe\u010den\u00edm kr\u00e1sn\u011b zm\u011bkne, tvo\u0159\u00ed jednotliv\u00e9 vrstvy a z\u00e1rove\u0148 sm\u011bs zahust\u00ed. Odr\u016fdy Princesse Amandine, Charlotte a Belle de Fontenay dr\u017e\u00ed tvar pl\u00e1tk\u016f. S odr\u016fdou Bintje bude v\u00fdsledek kr\u00e9mov\u011bj\u0161\u00ed, ale k\u0159eh\u010d\u00ed, mou\u010dnat\u00e9 odr\u016fdy se rozpadaj\u00ed. Kr\u00e1jejte rovnom\u011brn\u00e9 pl\u00e1tky siln\u00e9 2 nebo 3 mm, nejl\u00e9pe na mandol\u00edn\u011b.\n\n\n\nDal\u0161\u00ed zp\u016fsob, jak p\u0159ipravit brambory dozlatova: r\u00f6sti na p\u00e1nvi.\n\n\n\nZ\u00e1livku tvo\u0159\u00ed 10 cl ml\u00e9ka a 15 cl tekut\u00e9 smetany. Samotn\u00e9 ml\u00e9ko vytvo\u0159\u00ed leh\u010d\u00ed sm\u011bs, kter\u00e1 se sn\u00e1ze sraz\u00ed, smetana dod\u00e1v\u00e1 tuk, kter\u00fd ji stabilizuje. 6 \u0161petek soli, 6 oto\u010den\u00ed ml\u00fdnkem s pep\u0159em a 6 \u0161petek mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku rozd\u011blte mezi jednotliv\u00e9 vrstvy, jinak z\u016fstane st\u0159ed mdl\u00fd a povrch bude p\u0159esolen\u00fd.\n\n\n\nP\u016fl strou\u017eku \u010desneku slou\u017e\u00ed k vyt\u0159en\u00ed m\u00edsy, nepat\u0159\u00ed p\u0159\u00edmo do sm\u011bsi: p\u0159i 160 \u00b0C se kousky \u010desneku sp\u00e1l\u00ed a zho\u0159knou. 5 g m\u00e1sla na vymaz\u00e1n\u00ed dna a st\u011bn usnadn\u00ed serv\u00edrov\u00e1n\u00ed a dod\u00e1 krust\u011b lahodnost.\n\n\n\nD\u016fle\u017eit\u00e9 rady k p\u0159\u00edprav\u011b\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na zap\u00e9kac\u00ed m\u00edse. Zvolte keramickou, z varn\u00e9ho skla Pyrex nebo silikonovou, odolnou do 200 \u00b0C, dostate\u010dn\u011b malou, aby kolem n\u00ed mohl proudit vzduch, a dostate\u010dn\u011b n\u00edzkou, aby pod topn\u00fdm t\u011blesem z\u016fstaly p\u0159ibli\u017en\u011b 2 cm prostoru.\n\n\n\nTekutina m\u00e1 sahat k povrchu brambor, ne je zcela zaplavit. Kdy\u017e j\u00ed bude m\u00e1lo, okraje vyschnou. Kdy\u017e j\u00ed bude p\u0159\u00edli\u0161, sm\u011bs nezhoustne.\n\n\n\nPokud povrch hn\u011bdne p\u0159\u00edli\u0161 rychle, p\u0159ikryjte ho alobalem a pevn\u011b ho p\u0159ichy\u0165te k okraji m\u00edsy, jinak ho proud vzduchu nadzvedne.\n\n\n\nJedinou spolehlivou zkou\u0161kou je zap\u00edchnout \u0161pi\u010dku no\u017ee do st\u0159edu: mus\u00ed vklouznout dovnit\u0159 bez odporu. Barva povrchu o prope\u010den\u00ed uvnit\u0159 nic ne\u0159\u00edk\u00e1.\n\n\n\nPokud chcete v ko\u0161i zap\u00e9ct i jinou zeleninu, vyzkou\u0161ejte kv\u011bt\u00e1k z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nP\u0159ed pod\u00e1v\u00e1n\u00edm nechte trochu zchladnout: sm\u011bs zpevn\u00ed a porce budou dr\u017eet tvar. P\u0159i oh\u0159\u00edv\u00e1n\u00ed po\u010d\u00edtejte s 8 a\u017e 10 minutami p\u0159i 140 \u00b0C a pot\u00e9 se 2 minutami p\u0159i 160 \u00b0C, aby se obnovila krusta na povrchu.\n\n\n\n\n\n\tGratin dauphinois z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBrambory500 g brambor s pevnou du\u017einou, kter\u00e9 po upe\u010den\u00ed kr\u00e1sn\u011b zm\u011bknouNa vymaz\u00e1n\u00ed zap\u00e9kac\u00ed m\u00edsy0,5 strou\u017eku \u010desneku5 g m\u00e1slaNa dochucen\u00ed6 \u0161petek mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku6 \u0161petek soli6 oto\u010den\u00ed ml\u00fdnkem \u010dern\u00e9ho pep\u0159eSmetanov\u00e1 sm\u011bs10 cl ml\u00e9ka15 cl tekut\u00e9 smetany\t\n\t\n\t\tP\u0159\u00edpravaBrambory omyjte a oloupejte.Brambory nakr\u00e1jejte na mandol\u00edn\u011b nebo dob\u0159e nabrou\u0161en\u00fdm no\u017eem na velmi tenk\u00e9 pl\u00e1tky. Po nakr\u00e1jen\u00ed je neproplachujte.Zap\u00e9kac\u00ed m\u00edsu vyt\u0159ete polovinou strou\u017eku \u010desneku, pot\u00e9 vyma\u017ete dno i st\u011bny m\u00e1slem.Vrstven\u00edRozlo\u017ete vrstvu bramborov\u00fdch pl\u00e1tk\u016f tak, aby se lehce p\u0159ekr\u00fdvaly, pot\u00e9 osolte, opep\u0159ete a p\u0159idejte mu\u0161k\u00e1tov\u00fd o\u0159\u00ed\u0161ek. Pokra\u010dujte ve vrstven\u00ed a dochucov\u00e1n\u00ed, dokud nespot\u0159ebujete v\u0161echny brambory.V misce sm\u00edchejte ml\u00e9ko se smetanou a nalijte na brambory tak, aby tekutina sahala pr\u00e1v\u011b k posledn\u00ed vrstv\u011b.Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeM\u00edsu vlo\u017ete do ko\u0161e horkovzdu\u0161n\u00e9 frit\u00e9zy a pe\u010dte 40 minut p\u0159i 160 \u00b0C.Prope\u010den\u00ed zkontrolujte \u0161pi\u010dkou no\u017ee: mus\u00ed proj\u00edt a\u017e do st\u0159edu bez odporu (jinak pe\u010dte d\u00e9le).Dokon\u010den\u00edP\u0159ed pod\u00e1v\u00e1n\u00edm nechte n\u011bkolik minut zchladnout a pod\u00e1vejte p\u0159\u00edmo v zap\u00e9kac\u00ed m\u00edse.\t\n\t\n\t\tV\u00fdb\u011br n\u00e1doby: pou\u017eijte n\u00e1dobu vhodnou do horkovzdu\u0161n\u00e9 frit\u00e9zy (keramickou, ze skla typu Pyrex, silikonovou odolnou do 200 \u00b0C nebo hlin\u00edkovou misku). Mezi povrchem gratinu a horn\u00edm topn\u00fdm t\u011blesem ponechte p\u0159ibli\u017en\u011b 2 cm, aby se povrch nep\u0159ip\u00e1lil.\nPl\u00e1tky neproplachujte: \u0161krob je jedin\u00fdm pojivem (nep\u0159id\u00e1v\u00e1 se vejce ani mouka) a p\u0159i pe\u010den\u00ed pom\u00e1h\u00e1 sm\u011bsi ml\u00e9ka a smetany zhoustnout a obalit brambory.\nTlou\u0161\u0165ka pl\u00e1tk\u016f: kr\u00e1jejte stejnom\u011brn\u00e9 pl\u00e1tky siln\u00e9 2 a\u017e 3 mm (mandol\u00edna v\u00e1m pr\u00e1ci v\u00fdrazn\u011b usnadn\u00ed): nestejn\u011b siln\u00e9 pl\u00e1tky se neprope\u010dou rovnom\u011brn\u011b.\nHladina tekutiny: m\u011bla by sahat pr\u00e1v\u011b k posledn\u00ed vrstv\u011b. V p\u0159\u00edli\u0161 velk\u00e9m mno\u017estv\u00ed tekutiny se gratin va\u0159\u00ed a p\u0159ipom\u00edn\u00e1 pol\u00e9vku, p\u0159i p\u0159\u00edli\u0161 mal\u00e9m mno\u017estv\u00ed se povrch vysu\u0161\u00ed.\n\u010cesnek: rad\u011bji j\u00edm vyt\u0159ete m\u00edsu, ne\u017e abyste p\u0159id\u00e1vali nakr\u00e1jen\u00fd \u010desnek, kter\u00fd se m\u016f\u017ee sp\u00e1lit a zho\u0159knout.\nPokud povrch hn\u011bdne p\u0159\u00edli\u0161 rychle: na prvn\u00edch 20 minut p\u0159ikryjte alobalem, pot\u00e9 odkryjte, aby se vytvo\u0159ila k\u016frka.\nZkou\u0161ka prope\u010den\u00ed: jedin\u00fd spolehliv\u00fd ukazatel = \u0161pi\u010dka no\u017ee zap\u00edchnut\u00e1 do st\u0159edu, kter\u00e1 mus\u00ed proj\u00edt bez odporu.\nOh\u0159\u00edv\u00e1n\u00ed: 140 \u00b0C po dobu 8 a\u017e 10 min, pot\u00e9 na posledn\u00ed 2 minuty zvy\u0161te teplotu na 160 \u00b0C, aby byl povrch znovu k\u0159upav\u00fd.\nCo je dobr\u00e9 v\u011bd\u011bt: gratin dauphinois neobsahuje s\u00fdr; zlatavou barvu mu dod\u00e1v\u00e1 smetana a \u0161krob.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199081","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199081"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199081\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165413"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199081"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199081"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199081"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}