What to serve potato gratin with. Potato gratin - French classic with new delicious recipes

The dish is very easy to prepare and does not require large financial costs. It takes 80 minutes to prepare.

We divide the cheese into two parts. We rub one on a grater, the second will be needed at the end of cooking.
2/3 of the cream is poured into the dishes, mixed with grated cheese. The finished mixture must be kept on low heat until the cheese is melted. Salt, black pepper and nutmeg are added to the mixture.
The potatoes are cut into thin slices.
The garlic clove is rubbed and the bottom of the mold is smeared with it. From above, the bottom is smeared with softened butter.
Often sliced potatoes are laid out in an overlapped form. Next, pour some of the cream sauce. Then two more layers are laid out, each of them is spilled with sauce.
The form is covered with foil on top and placed in a preheated oven for 50 minutes. the oven must be heated to 170 degrees.
At the end of the time, the foil is removed, the remaining cheese is rubbed on top.
Gratin is put back in the oven for 15 minutes to form a golden crust.

There is no consensus on the technology of making gratin even among the masters of cooking. Someone considers gratin to be the direct heir to the famous one, but only without the basis of the dough. And someone is sure that this is an ordinary casserole, in which it is not at all necessary to lay out all the ingredients in layers. Therefore, there are complex recipes, and there are also very simple ones, with the most accessible set of products. Potato gratin can be prepared in many ways. The easiest is to grate potatoes and mix with cheese and cream. It will turn out some kind of either a pie, or a casserole. If you spend a little more time and cut the potatoes into thin slices, the result will be completely different - when ready, the potato gratin will resemble a multi-layered potato pie. This option is much more interesting, and let's start our acquaintance with a large family of gratins with it.

Recipe Information

Cooking method: in the oven .

Ingredients:

potatoes - 1 kg
cream or milk - 250 ml
hard cheese - 150 g
ground nutmeg - 0.5 tsp
ground black pepper - half a teaspoon
ground paprika - a pinch
dried basil - 0.5 tsp
oregano - a third of a teaspoon
butter - 50 g
egg - 1 pc
salt - to taste.

Preparing potato gratin

Cut the potatoes into thin circles, no more than 1.5 mm thick.
Transfer to a large bowl, add nutmeg.
Put the rest of the spices - two types of ground pepper, basil, oregano. Salt to taste.
Mix everything thoroughly with your hands, trying to separate the potato circles so that spices get on each.
Grate cheese on a fine grater.
Take a deep baking dish, grease the bottom and sides with butter. Lay out the first layer of potatoes.
Pour in milk or cream. Be sure to boil the milk and cool a little. This must be done in order to eliminate the possibility of an unpleasant surprise in the form of curdled milk.
Pour in enough milk or cream so that the layer of potatoes is almost completely covered. Sprinkle with a layer of grated cheese.
Lay out the next layer of potatoes.
So alternate layers of potatoes and cheese, pouring a little milk on each layer. Make the top layer of potatoes and put a little butter. Important! The dishes should be deep so that the milk does not run away when heated. If the form is filled almost to the top, it must be tightened with foil or covered with a tight lid. Put the gratin in an oven preheated to 180 degrees, bake for 40 minutes.
Beat the egg with milk, salt. Remove the mold from the oven, pour over the egg and do not cover again.
Place in the oven for another 15-20 minutes, bake until the top is browned.
Ready potato gratin can be served hot, warm or cold. It does not need to be kept in shape, all layers are perfectly bonded, and when cut, the pieces retain their shape well. Fresh vegetables or a light vegetable salad will be a good addition to this delicious dish.
And here is the recipe

Description

potato gratin- a dish that is prepared by means of the culinary technique of the same name. Many mistakenly assume that gratin is some kind of gourmet dish, but in fact, gratin is a way to prepare such a dish. In this recipe, we will bake fragrant potatoes in a very tasty specially prepared creamy sauce. Since the dish is quite simple in itself, we will pay more attention not to the potato itself, but to the sauce for it. At home, such potato gratin turns out to be incredibly tasty and it is very easy to prepare it.

Sauce is one of the most important and basic elements of gratin. The taste and quality of the finished dish directly depends on the sauce.

A step-by-step recipe with a photo is presented below, from which you will learn how to prepare a delicious and rich sauce for gratin from heavy cream and milk. To give our sauce a more piquant and interesting taste, we will add onion, nutmeg and spices to it during cooking. Each of these ingredients will complement and nourish the taste of the future dish.

Let's start making potato gratin with cheese!

Ingredients

(500 g)
(2 g)
(200 g)
(30 g)
(12 g)
(1 PC.)
(20 g)
(10 g)
(60 g)
(5 g)
(0.2 g)
(taste)
(taste)

Cooking steps

We will prepare and select all the necessary elements for making delicious potato gratin.

Choose a suitable refractory baking dish for potatoes, generously grease its bottom and walls with a slightly melted piece of butter. Send the finished form to the refrigerator for a while. With the flat side of a knife, crush the indicated number of garlic cloves: this way it will be easily and quickly peeled. Cut the garlic with a knife as finely as possible.

In a saucepan, combine the required amount of milk with grated nutmeg on a fine grater, add one bay leaf, a third of all chopped garlic, chopped parsley, thyme leaves and leek. We mix the ingredients and bring the liquid in a saucepan to a boil, turn off the heat and leave the sauce to infuse for 10 minutes.

We wash all the potatoes we have, peel and cut into identical thin circles: the thinner these plates are, the tastier and more tender the gratin will turn out. Potatoes can be cut with a very sharp knife or on a special grater. Spread the potatoes in even layers in a frozen, greased baking dish. When the first layer of potatoes completely covers the bottom of the mold, sprinkle the plates with chopped garlic and spices, salt and pepper to taste. Repeat the manipulations with all the chopped potatoes.

Add the required volume of fat milk to the cream, mix the ingredients. We pass the finished sauce through a colander in order to get rid of onions and bay leaves. Pour the prepared potatoes in a heat-resistant form with the already peeled creamy sauce.

We preheat the oven to 180 degrees and send the form with gratin into it to cook for 40 minutes.

A piece hard cheese rub on the smallest grater. After the specified time, we take out the form from the oven, sprinkle the potatoes with cheese and again send them to bake for another 6-8 minutes until a golden crust forms.

We take out the form and give the potatoes time to cool, then cut and serve hot to the table.

Potato gratin is ready. The dish can be garnished with fresh herbs and served with a variety of sauces.

Bon appetit!

Step 1: Prepare the ingredients.

Rinse the potatoes thoroughly under running water, and then peel and peel them. Peeled potatoes should be cut into thin slices. This will take a lot of time, effort and concentration, but try to cut equally thin.

We clean the garlic from the husk and squeeze it with a garlic press into a separate plate. Rinse rosemary with running water. You can chop the branches, or you can leave it as is, without changes.

Hard varieties of cheese should be grated on a fine grater. Why parmesan is best for gratin - it forms a perfectly crispy crust.

Step 2: Prepare the "dressing" for the gratin.

So, mix in a deep bowl heavy cream and milk, chopped garlic, as well as salt and pepper to taste. Beat the dressing with a whisk or fork to evenly distribute the ingredients.

Step 3: Prepare the potato gratin.

We need a baking dish, which we carefully grease with butter. In order not to get your hands dirty, use a piece of cling film or parchment. Turn on the oven to preheat up to 190 degrees, and start filling out the baking dish. We begin to lay out thinly sliced \u200b\u200bpotato plates in layers so that the potato plates slightly overlap each other. We place sprigs of rosemary on the sides of the form, and then pour the potatoes with the freshly prepared dressing.

Step 4: Bake the potato gratin.

Cover the baking dish with the still raw gratin with foil and put it in the preheated oven. Bake the dish for about 40-50 minutes, and then get the form. Remove the foil and sprinkle the gratin with grated cheese. Try to distribute it as evenly as possible to get a crisp on the surface of the whole dish. Send the baking dish back to the oven for 10-15 minutes. After that, the oven can be turned off, and the gratin dish can be removed and allowed to cool slightly before serving.

Step 5: Serve the finished potato gratin.

While the gratin is baking, you will have enough time to prepare the main dish. What it will be, you decide! Cutlets, both fish and meat, and simply fried pieces of meat are suitable for such a wonderful side dish.

Gratin is served warm as a side dish, but it is also good as an independent dish. Cut it into portions before serving and arrange on plates with a culinary spatula. The dish is very fragrant and tender, you, your household and guests will definitely like it! Bon appetit!

Young potatoes are ideal for making gratin - they cook faster and have a much more delicate taste. - You can serve the gratin on its own with a side dish of fresh vegetable salad.

Gratin can be prepared not only from potatoes, but also from other vegetables - cabbage, eggplant, pumpkin, zucchini, and even berries!

To make it easier to grate the cheese, hold it in the freezer for 5-10 minutes beforehand.

If you do not like rosemary, replace this ingredient with other spices. Ground nutmeg works well.

Potato gratin is an exquisite dish of French national cuisine. It is prepared with the addition of cheese, cream, garlic and spices. Some recipes call for additional ingredients such as meat, bacon, or mushrooms. In today's article, several options for preparing gratin are considered.

General information

Gratin is a versatile dish that can be served with or without a side dish. Once it was considered the food of the French poor, who had to invent new ways of preparing the simplest products. It is made on the basis of potatoes, poured with creamy milk sauce and sprinkled with grated cheese.

In addition, garlic and spicy spices are necessarily added to the composition of such casseroles. And to make them more satisfying, mushrooms, fish, bacon, meat and minced meat are added to them. To make the gratin juicy and tender, it is cooked in a sealed container. Fifteen minutes before the completion of the heat treatment, the lid is removed from the container so that a golden crust can form on its contents.

Traditional option

The following recipe involves the use minimum set components. But, despite the seeming simplicity, you can cook an incredibly delicious dinner using it. To make a classic potato gratin, you will need:

200 grams of hard cheese.
4 potatoes.
250 milliliters of 12% cream.
Salt, oregano and ground pepper.

Washed and peeled potatoes are cut into thin slices, and then laid out on the bottom of a mold lined with foil. All this is sprinkled with salt and spices, poured with half of the total volume of cream and sprinkled with part of the grated cheese. Place the second layer of potatoes on top. It is also topped with cream. All this is removed in the oven, heated to 190 degrees. After 22 minutes, the almost finished gratin, the recipe for which will surely be in your cookbook, is sprinkled with the rest of the grated cheese and returned to the oven. At the same time, the temperature of the oven is increased to 210 degrees and waiting for the appearance of a golden crust.

Option with sour cream

Potato casserole, made according to the technology below, has a rather delicate taste and pleasant aroma. Therefore, it is ideal for a family dinner. Since this gratin recipe, the photo of which can be found in today's article, involves the use of a certain set of components, see if you have in your house:

7 potatoes.
Large bulb.
50 grams of good hard cheese.
4 large spoons of sour cream.
A couple of cloves of garlic.
½ teaspoon dried basil and butter.
Salt and ground pepper.

Washed and peeled potatoes are cut into thin slices and blotted with paper towels. Then they are salted, pepper and gently mixed. Part of the prepared potatoes are spread on the bottom of a heat-resistant form, greased with butter, and poured over with half of the sauce made from sour cream, crushed garlic, salt, grated cheese and pepper. Half rings of onions and the remains of potatoes are distributed on top. All this is poured with the second half of the sauce, sprinkled with dried basil and put into a warm oven. The dish is baked at 220 degrees for about 40 minutes.

Variant with mushrooms

Potato gratin is a unique dish whose taste can be modified with various additives. By introducing fresh champignons into its composition, you will get an unusually fragrant and quite nutritious dinner for the whole family. To make this casserole, you will need:

7 potatoes.
200 grams of champignons.
3 cloves of garlic.
100 grams of good hard cheese.
1.5 cups cream.
30 grams of green onions.
Salt and spices (black pepper, paprika, curry and nutmeg).

Part of the washed and peeled potatoes are laid out in an oiled refractory form. It is lightly sprinkled with salt on top and covered with slices of mushrooms and a layer of chopped green onions. All this is poured over with half the cream mixed with crushed garlic and seasoned with spices. Spread the rest of the potatoes and sauce on top. The future gratin is sprinkled with grated cheese, covered with foil and put into a preheated oven. Bake it at 190 degrees for about half an hour. Then the mold is carefully opened and returned to the oven for another 15 minutes.

Option with minced meat

Gratin is a very interesting dish, the taste of which can be diversified by adding minced meat to it. Thanks to this component, the casserole becomes more nutritious and high-calorie. She can feed a large family to the full. To prepare it you will need:

600 grams of potatoes.
A clove of garlic.
300 grams of ground beef.
200 milliliters of water.
400 grams of onion.
¼ pack of butter.
300 grams of sour cream.
7 large spoons of olive oil.
200 milliliters of cream.
A large spoonful of sweet paprika.
40 grams of hard cheese.
Salt, bunch of parsley and ground pepper.

Washed and peeled potatoes are cut into thin circles and spread in an oiled heat-resistant form. Sprinkle a little salt and half of the chopped browned onion on top. All this is covered with a piece of minced meat, fried with garlic and spices, and chopped herbs. Topped again with chopped root crops, onions and minced meat. It is important that the last layer is potato. All this is poured into a glass of water and sent for heat treatment. The future gratin is baked at 200 degrees for about half an hour. It is then drizzled with a sauce made from sour cream, cream, salt and paprika and topped with grated cheese. All this is returned to the oven and cooked for another 20 minutes.

Variant with chicken and mushrooms

We draw your attention to another interesting recipe for potato gratin (photos of such dishes can be found in the course of today's article). With it, you can relatively quickly make a hearty and tasty dinner for the whole family. For this you will need:

4 potatoes.
2 chicken breasts.
Dozens of mushrooms.
100 grams of hard cheese.
Bulb.
½ cup pasteurized milk.
A couple pinches of curry and salt.

Layers of chicken fillet, potato slices, fried mushrooms and onion rings are laid out in an oiled form. All this is salted, seasoned with spices, poured with a mixture of milk and curry and sprinkled with grated cheese. Bake the dish at 180 degrees for 40 minutes.

Bacon option

This simple yet hearty casserole is perfect for a family lunch or dinner party. It has a light garlic aroma with an admixture of the smell of smoked meats. A step-by-step recipe for potato gratin (you can see the photo of the dish below) requires a specific food set, including:

7 strips of bacon.
500 grams of potatoes.
2 bulbs.
50 milliliters of milk.
2 cloves of garlic.
50 milliliters of cream.
50 grams of cheese.
Salt, fresh herbs and vegetable oil (for greasing the mold).

Step #1 Potatoes are washed, peeled and cut into thin circles.

Step #2 A third of the prepared pieces are laid out in an oiled form.

Step #3 Bacon is cut into cubes and fried along with chopped onions.

Step #4 Part of the resulting mixture is spread on top of the potatoes.

Step #5 Layers are alternated until all ingredients are used up.

Step #6 The future gratin is poured with a sauce made from milk, cream, salt, spices and crushed garlic.

Step #7 All this is sprinkled with grated cheese and put into the oven, heated to 200 degrees.

Step #8 After 25 minutes, the finished dish is decorated with greens and served for dinner.