{"id":4018,"date":"2012-04-10T12:35:23","date_gmt":"2012-04-10T12:35:23","guid":{"rendered":"http:\/\/pourquoi-pas.info\/Tetenbas\/?p=4018"},"modified":"2012-04-13T16:04:19","modified_gmt":"2012-04-13T16:04:19","slug":"back-to-the-roots-le-gratin-dauphinois","status":"publish","type":"post","link":"http:\/\/pourquoi-pas.info\/Tetenbas\/?p=4018","title":{"rendered":"Back to the roots: le Gratin Dauphinois"},"content":{"rendered":"<p>One of the things I love in Australia, is that most ingredients are of great quality. The first time I taste the double fresh cream from Gippsland, I was just amazed by such a soft taste and texture. So when I saw that Megan had bought some Gippsland cream, I was really exited. And when she asked me if I could cook diner, I already knew what I was going to cook. Temperature is dropping here. Winter is coming. There&#8217;s nothing better than a good old Gratin Dauphinois (sliced potatoes slowly cooked in cream) to help feel better when it has been raining all day. Yes, sometime it&#8217;s nice to be able to share an old traditional receipt&#8230; well&#8230; maybe not really traditional anymore, as I love cooking sausages on top (so the fat melting from the sausages just add some extra flavor to the potates), and adding some cheese to. Well&#8230; just because I love cheese?<\/p>\n<p><a href=\"http:\/\/pourquoi-pas.info\/Tetenbas\/wp-content\/uploads\/2012\/04\/IMG_0333.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-4019\" title=\"IMG_0333\" src=\"http:\/\/pourquoi-pas.info\/Tetenbas\/wp-content\/uploads\/2012\/04\/IMG_0333-465x309.jpg\" alt=\"\" width=\"465\" height=\"309\" srcset=\"http:\/\/pourquoi-pas.info\/Tetenbas\/wp-content\/uploads\/2012\/04\/IMG_0333-465x309.jpg 465w, http:\/\/pourquoi-pas.info\/Tetenbas\/wp-content\/uploads\/2012\/04\/IMG_0333.jpg 640w\" sizes=\"auto, (max-width: 465px) 100vw, 465px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the things I love in Australia, is that most ingredients are of great quality. The first time I taste the double fresh cream from Gippsland, I was just amazed by such a soft taste and texture. So when I saw that Megan had bought some Gippsland cream, I was really exited. And when [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,7,20],"tags":[],"class_list":["post-4018","post","type-post","status-publish","format-standard","hentry","category-une-tranche-de-quotidien","category-considerations-gastronomiques","category-australie-melbourne"],"_links":{"self":[{"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=\/wp\/v2\/posts\/4018","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4018"}],"version-history":[{"count":4,"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=\/wp\/v2\/posts\/4018\/revisions"}],"predecessor-version":[{"id":4033,"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=\/wp\/v2\/posts\/4018\/revisions\/4033"}],"wp:attachment":[{"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4018"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4018"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/pourquoi-pas.info\/Tetenbas\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4018"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}