cream: 500 ml;
potatoes: 600 g;
parmesan: 150 g;
butter: 30 g;
garlic: 3 cloves;
nutmeg (grated): 1 tsp;
table salt: 1 tsp;
black pepper: to taste.

Preparation time: 00:30
Cooking time: 01:00
Number of servings: 4
Complexity: light

Preparation

Potato gratin is a separate dish, but it also goes well with any meat or fish dishes. The main thing is that you get a golden brown cheese crust on top, for which this side dish is famous. For this, two temperature modes are used: on medium heat, the potatoes are almost ready, and on high heat, the surface is browned.

Potatoes are a very frequent guest on our table and it seems that we can’t come up with anything new. However, the French came up with an amazingly tender potato gratin. Despite the unfamiliar, intricate name, gratin is a very easy-to-prepare dish made from simple, affordable ingredients. This is a very tasty, satisfying side dish with a delicious cheese crust. We offer a recipe with photos that describes step by step the entire simple cooking process.

Potato gratin boiled in cream

Potato gratin is essentially a rather simple, but interesting and unusual dish. Potatoes in cream acquire a very delicate taste. And the cheese provides the dish with a golden brown crust.

Number of servings: 3-4.

Cooking time: 40 minutes.

Ingredients:

600 gr. potatoes;
400 ml low-fat cream (10%);
2 pinches of salt;
150 gr. any hard cheese.

We start the process by preparing the potatoes. We clean the tubers, rinse them, and cut them into slices no more than 5 mm thick.

Medium-sized new potatoes are most suitable for potato gratin. It has a more delicate taste and bakes faster.

Pour low-fat cream into a saucepan, add a little salt, and bring to a boil. Carefully place potato wedges into the boiling cream, stir, and cook over medium heat for about 5 minutes.
Three hard cheese on a medium grater, and remove the saucepan with cream and potatoes from the heat.

Now we take a rectangular heat-resistant mold with sides and begin to assemble the gratin. Place a layer of potatoes and sprinkle with a thin ball of grated cheese. Again, lay out the potato wedges and sprinkle with cheese. We don’t sprinkle the top layer of potatoes with cheese, but leave some cheese in reserve. Fill the contents of the mold with hot cream and cover with foil.
Place the dish in the oven, preheated to 180 degrees, for a quarter of an hour. Afterwards, remove the side dish, remove the foil and generously sprinkle with cheese. The cheese will melt quickly on hot potatoes. All that remains is to cut and serve the gratin to the table. It will be especially tasty if you add a little sour cream to the side dish.

In this recipe, much attention is paid to preparing the sauce, because... The taste of the entire dish largely depends on it. At home, using this recipe, you can get an amazingly tasty restaurant-quality dish.

Number of servings: 4.

Cooking time: 80 minutes.

Ingredients:

0.5 kg of potatoes;
200 ml fresh milk;
20 gr. butter;
30 gr. parmesan;
60 gr. heavy cream;
10 gr. leek (white part of the stem);
2-3 sprigs of thyme and parsley;
2-3 cloves of garlic;
1 laurel;
1 pinch of grated nutmeg;
A little black pepper salt.

Cooking method:

We select the required size pan for the oven, grease the entire inner surface with a piece of softened butter and put it in the refrigerator.
Peel the garlic cloves and chop them finely with a knife.

To clean the garlic faster, you should lightly press the clove with the wide part of a kitchen knife. Then the hard shell will crack and come off easily.

Pour the milk into a saucepan, add nutmeg, thyme sprigs, chopped parsley, whole leek, 1/3 chopped garlic and bay leaf. Stir the mixture, heat to a boil over low heat, turn off the heat and leave covered for 10 minutes.

Wash the potato tubers thoroughly, peel them, and cut them into thin slices.
Cover the bottom of the cooled pan with potato slices, distribute garlic and spices on top. Thus, layer by layer we lay all the potatoes.
Add cream to the present sauce, mix everything, strain. Pour the resulting sauce into the mold and bake it for 40 minutes at 180 degrees.
We take out the mold, sprinkle with finely grated Parmesan, return to the oven for another 6-8 minutes to form an appetizing crust.
Cool the finished dish a little, cut it, and serve with any sauce.

Bon appetit!

Step-by-step preparation of potato gratin (classic recipe):

Grease the bottom and sides of the baking dish with butter and place it in the refrigerator.
Peel the garlic and chop finely.
Combine milk, cheese shavings, nutmeg, thyme and 1/3 of the chopped garlic. Stir and boil. Turn off the heat and leave the sauce for 10 minutes. Then add cream and stir.
Peel the potatoes and cut into thin circles of 2-3 mm.
Remove the baking dish from the refrigerator and lay out the first potato layer, which is sprinkled with chopped garlic, spices, salt, and pepper. Repeat this procedure with all the potatoes.
Pour the creamy sauce over the potatoes, cover with food foil and bake in a preheated oven at 180 degrees for 40 minutes.
After this time, remove the pan from the oven, remove the foil and sprinkle the potatoes with grated cheese. Bake the gratin for another 5 minutes.

A step-by-step recipe for French potato gratin - a delicious dish served in the best restaurants in France. Moreover, this dish can easily be prepared at home yourself.

Ingredients:

Potatoes - 8 pcs.
Eggs - 1 pc.
Cream 15% fat - 200 ml
Garlic - 2 cloves
Cheese - 200 g
Salt - 1 tsp. or to taste
Nutmeg - 0.5 tsp.
Vegetable oil - 1 tbsp.
Ground red sweet paprika - 1 tsp.

Step-by-step preparation of potato gratin in French:

Wash the potatoes, peel and cut into thin round slices of 4 mm.
Grate the cheese.
Combine the eggs with the cream and beat lightly with a whisk. Add one clove of garlic, passed through a press, paprika, nutmeg, pepper, salt and mix.
Grease the baking dish with oil and sprinkle with the second clove of garlic, which you grate on a fine grater.
Place potato layers on top, seasoning them with salt and ground pepper.
Pour the cream sauce evenly over the potatoes and sprinkle grated cheese on top.
Preheat the oven to 180 degrees and bake French potato gratin for 45 minutes with the lid closed.

The recipe for potato gratin with minced meat is a hearty and complete dish not only for the whole family for dinner, it can also be successfully served on a holiday table.

Ingredients:

Potatoes - 1 kg
Parmesan - 75 g
Cream - 400 ml
Garlic - 2 cloves
Dried thyme - 1 tsp.
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Butter - for greasing the pan
Pork - 600 g
Onions - 1 pc.
Vegetable oil - for frying

Step-by-step preparation of potato gratin with minced meat:

Peel the potatoes and cut into thin slices.
Grate Parmesan on a coarse grater.
Combine cream, thyme and grated garlic. Add salt, pepper and stir.
Wash the meat and grind in a meat grinder.
Peel the onion and chop into thin half rings.
Pour vegetable oil into a frying pan, heat and add minced meat. Fry it for 2 minutes and add onion to it. Season with salt and pepper and continue cooking for another 5 minutes.
Grease a baking dish with butter and lay out several layers of potatoes, which you can season with salt and pepper. The height of the potato layer should be about 7 mm.
Sprinkle cheese shavings on top.
Then evenly distribute the minced meat with a thickness equal to the potato layer and also sprinkle with cheese.
Continue this procedure with all potatoes, minced meat and cheese.
Pour cream over the prepared products, cover with foil and place them in a preheated oven at 180 degrees for 45 minutes.
Then remove the foil, sprinkle with cheese and put the pan back in the oven for 15 minutes.

Do you want to surprise your family and guests? Prepare a potato and meat gratin. This is a simple and quite economical dish, yet aromatic and tasty. An appetizing crust and juiciness of the dish are guaranteed!

Ingredients:

Potatoes - 600 g
Hard cheese - 300 g
Egg - 1 pc.
Garlic - 2 cloves
Milk - 150 ml
Salt - to taste
Pepper - to taste
Beef - 300 g
Any oil - for greasing the baking dish

Step-by-step preparation of potato gratin with meat:

Peel the potatoes and garlic and cut into thin slices.
Wash the meat, dry and cut into small cubes.
Mix milk, egg, salt and pepper.
Grate the cheese.
Grease a baking dish with oil and place potatoes in one layer. Sprinkle it with garlic, salt and pepper.
Place a layer of meat on top, sprinkle with cheese shavings.
Repeat alternating layers until you run out of ingredients. The last layer should be cheese.
Pour the milk sauce over the food and cover with a lid or foil.
Place the dish in a preheated oven at 180 degrees for 45 minutes.

Gratin is a dish with a crispy crust

Translated into Russian, gratin means a dish with a crispy golden brown crust, specially prepared in a heat-resistant form and invented by famous French chefs. The main ingredient can be fish of any kind, meat, game and fresh vegetables. Recently, a group of gratin desserts has become very popular among real gourmets, in the form of original casseroles made from biscuit crumbs, fruits and nuts, generously doused with creamy sauce or egg whites whipped into a stiff foam with powdered sugar.

The main criterion for a real gratin is the presence of a golden, appetizing crust, and preparing this dish is quite simple in your kitchen, using a microwave or oven. It is worth noting that it is very important to accurately determine the baking temperature, which will allow you to bake and golden-brown the dish as quickly as possible. Most often, at the very beginning the cooking temperature is moderate, and after a while it needs to be increased.

One of the most common variants of gratin is sea fish and meat, where breadcrumbs, béchamel sauce or grated cheese are responsible for the formation of a crispy crust on the surface of the dish. If gratin serves as a side dish, then a variety of vegetables are used that contain a minimum amount of liquid - these are all possible types of cabbage, potatoes, carrots, eggplants, mushrooms and zucchini.

Zucchini gratin

List of main ingredients for dishes

1 kg fresh medium sized zucchini, preferably zucchini
5 cloves garlic
a few sprigs of dill or parsley for decoration
250 ml heavy cream
olive oil for frying, where is it best to choose cold-pressed oil
50 grams of hard cheese, ideally Parmesan

How to make zucchini gratin
1. Prepare the zucchini. Rinse, cut into small circles and fry thoroughly until golden brown in a mixture of olive and butter.
2. Add crushed garlic and finely chopped herbs. Mix everything thoroughly and season with salt and pepper.
3. Remove the vegetables from the heat and carefully arrange them in an even layer in a deep baking dish.
4. Pour cream over the zucchini and place in a preheated oven for thirty minutes at 180 degrees.
5. Finally, generously sprinkle with grated cheese and leave in the oven for 10 minutes until a delicious golden brown crust forms.
This dish will be a great idea for a hearty vegetable side dish for meat dishes.

Potato gratin

Composition of ingredients

3 large potatoes
1 chicken egg
50 ml heavy cream
150 g bacon or any smoked sausage
450 g medium fat hard cheese
2 cloves garlic
20 g butter
200 ml milk
salt and ground black pepper to taste

Method for preparing potato gratin
1. Wash the potatoes thoroughly, dry and cut into thin slices.
2. Thoroughly grease the prepared baking dish and lay out chopped potatoes, previously seasoned with salt and pepper, in an even layer. Top with a little cream whipped with egg.
3. Spread grated cheese over the entire surface of the potatoes and pour cream over it in the same way.
4. Third layer - thin slices of bacon with crushed garlic.
5. Finally, decorate the layered side dish with cheese on top, place in a preheated oven and leave to simmer for thirty minutes until golden brown.

It can be served either hot or chilled.

Cauliflower Gretin

Composition of required products

1 medium sized head of cauliflower
300 g broccoli
a few green onions
20 g potato starch
500 ml milk
80 grams of hard cheese, ideally Gruyère or cheddar
1 egg
100 g breadcrumbs
30 g walnuts
salt and pepper to taste

Method for preparing cauliflower gratin

1. Wash the cauliflower and broccoli stalks and pour boiling water over them for a few minutes.
2. Combine milk with starch and finely chopped green onions. Place on the fire and bring to a boil, stirring continuously. You should get a homogeneous milk sauce, which should be seasoned with salt and pepper just before the end. Remove from heat.
3. While it is still hot, add grated cheese, breadcrumbs and beaten egg. Stir until smooth and homogeneous and add vegetables.
4. Transfer the vegetable mass to a special deep baking dish, sprinkle finely chopped nuts on top and place in a preheated oven for 30 minutes.
5. As soon as a golden crust appears on the surface of the gratin, remove from the oven.
It is advisable to serve hot, which will maximize the full aroma and taste of the dish.

Mushroom gratin in a slow cooker

This is a very convenient and simple recipe for a flavorful side dish; you will prepare it while saving as much time and effort as possible.

List of products for this dish

1 kg potatoes
350 g mushrooms
250 ml fat sour cream
200 g hard cheese
1 clove of garlic
50 g butter
a few sprigs of parsley or dill
black pepper and salt to taste

How to make mushroom gratin in a slow cooker
1. Wash potatoes and mushrooms, peel if necessary and cut into thin slices.
2. Generously grease the entire surface of the multicooker. Carefully spread the potatoes in an even layer.
3. Pour sour cream sauce on top, to which first add grated garlic and finely chopped herbs.
4. The next layer is mushroom circles, slightly seasoned with salt and pepper.
5. Then again - a layer of potatoes and sour cream sauce.
6. Close the multicooker and bake for 45 minutes in the “Baking” mode.
7. After the specified time has passed, sprinkle the mushroom side dish with grated cheese and leave again for 15 minutes until golden brown.
Carefully place the gratin onto a flat dish using a steamer and serve hot.

Gratin with minced meat and vegetables

If you wish, you can prepare a rather original version of your own hearty dinner table dish from minced chicken and fresh vegetables.
Main ingredients of gratin

500 g zucchini
500 g minced meat
500 ml milk
250 ml heavy cream
250 grams of hard cheese
2 medium sized onions
50 g flour
50 ml olive oil
a few sprigs of parsley, basil or dill
2 cloves garlic
2 large red bell peppers
200 g tomato
50 g butter or margarine
ground black pepper and salt to taste

Recipe for gratin with minced meat and vegetables
1. In a frying pan, fry the onion and garlic in a mixture of olive oil and butter until golden brown. Add minced meat and bring until fully cooked. Season with salt and pepper.
2. Separately simmer the diced peppers and zucchini. At the end of stewing, combine with finely chopped herbs.
3. Prepare creamy milk sauce: fry flour in a small amount of fat, mix with milk and cream. Bring to a boil, stirring continuously. Once the sauce has reached a thick consistency, remove from heat. Season with salt and add half of the grated cheese. Knead thoroughly until smooth.
4. Place vegetables in an even layer in a pre-prepared and greased pan, then add minced meat. Distribute thin slices of tomato on the surface, pour in milk sauce and sprinkle with remaining cheese.
5. Place in a hot oven for 30 minutes until the dish is fully cooked.

Eggplant gratin

Products for the dish

2 medium sized eggplants
2 large tomatoes
2 bell peppers
1 small onion
250 g cabbage
2 cloves garlic
250 ml heavy cream
100 g hard parmesan cheese
salt, pepper and herbs to taste

Process of preparing gratin
1. Place layers of vegetables in prepared baking dish.
2. The first layer is fried eggplant slices in a small amount of fat.
3. The second layer is lightly stewed cabbage with onions, garlic and bell peppers.
4. Third – thin slices of tomato.
5. Pour the entire surface of the multi-layer gratin with a milk mixture of sour cream and garlic.
6. Place in the oven for 20 minutes, first sprinkling with grated cheese.
Before serving, garnish with fresh herbs.

Almond-Pear Gratin Recipe

Essential Ingredients for a Light Dessert

100 g red currants
3 small pears
1 chicken egg
50 g butter
85 grams granulated sugar
250 ml milk
8 pieces of toasted bread
3 ml almond extract

Procedure for preparing fruit dessert
1. In a deep bowl, combine milk with almond extract and bring to a boil.
2. Separately, beat the egg with sugar until coarse foam.
3. Place thin slices of toasted bread in an even layer in a prepared baking dish, followed by small strips of pear.
4. Distribute a mixture of hot milk and beaten egg over the entire surface.
5. Decorate with currants.
6. The dish must be baked at 180 degrees for 30 minutes until golden brown.

Fruity tropical mango gratin

Products

2 ripe large mango fruits
20 grams of granulated sugar
4 chicken yolks
200 ml heavy cream
5 g vanilla sugar
5 g potato starch

Mango Fruit Gratin Recipe

1. First, you need to thoroughly beat the yolks using a mixer. Combine with vanilla, sugar, starch and cream.
2. Beat thoroughly again until smooth.
3. Place the mixture on low heat and boil for 5 minutes.
4. Remove from heat and continue whisking until a fluffy milk cream forms.
5. Cut the mango into equal thin strips, place in an even layer on the bottom of the baking sheet and cover with the resulting cream on top.
6. Place in a preheated oven for 15 minutes.

Sprinkle with a little powdered sugar before serving. This dessert is best served hot with creamy ice cream.

Category - ,

Gratin is a French dish served in restaurants, translated as casserole. Gratin consists of layers of potatoes baked in a fragrant creamy sauce with many spices. The casserole can be supplemented with bacon, mushrooms or meat ingredients to create a more satisfying classic treat.

How to make potato gratin

Potato casserole serves as a main or side dish, served as a side dish for meat or fish. It’s worth starting its production by preparing the products. You will need potatoes, cream or milk, nutmeg and hard cheese. These four components are basic and classic, but they can be varied with auxiliary ones - minced meat, bacon, chicken or herbs.

Some useful tips on selecting ingredients and processing them to obtain a delicious gratin:

Potatoes for a classic dish are taken from slow-cooking varieties, yellow in color;
It is advisable to take the tubers of medium size and regular shape, and cut them into slices no thicker than three millimeters;
It is better to take heavy cream so that the crust becomes crispy after baking; when combined with cheese, you should prefer a medium-fat product;
nutmeg is a must-have spice for a classic dish; it is recommended to season appetizers in small quantities;
It is better to take high-quality hard cheese for gratin, grate it coarsely, add 2/3 of the volume into the contents, and leave a third for sprinkling before serving;
if the dish is generously seasoned with cheese, you get a Savoy version;
The classic gratin dauphinois is made from raw potatoes without the cheese.

How make a classic potato gratin: take the tubers raw or pre-boiled, cut into slices, lay in layers and pour in a sauce of cream and spices. Then there are several ways - put the dish in the oven to bake or use the modern assistant of many housewives - a multicooker. If you take pre-boiled potatoes, you can make the dish in the microwave.

Potato gratin in the oven

Classical potato gratin in the ovenbaked in a heat-resistant dish, greased with butter to prevent the contents from burning. It is recommended to preheat the oven to 150-160 degrees. The potatoes are cut into thin slices, seasoned with garlic, nutmeg, salt and pepper. Then it is poured with creamy sauce and baked for about 40 minutes. To create a beautiful crust, cheddar is used: sprinkle the dish with shavings five minutes before cooking, increasing the heating temperature to 200 degrees.

Potato gratin in a slow cooker

Can be madeclassic potato gratin in a slow cooker, but then it will not be so fried, and the golden crust will not be crispy. The multicooker is a universal assistant, so if there is no oven, it will help out the housewife. The prepared potatoes are placed in a bowl, poured with cream and thyme sauce and baked in the baking mode for 40 minutes. If you cut the potatoes into thick slices, the cooking time will increase to an hour. Add cheese 10 minutes before cooking for a rich flavor.

Potato gratin recipe

Any home cook will findpotato gratin recipe, suitable for him in all respects and level of training. This delicacy is easy to prepare, because it does not require specific knowledge. You can choose a classic potato gratin with sauce, egg, cheese or breadcrumbs. If the treat is planned for a feast, you can season it with aromatic alcohol (for example, add a spoonful of cognac to the sauce or boil cream with white wine).

Potato gratin - recipe with photos step by step

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 150 kcal.
Purpose: for lunch.
Cuisine: French.

Potato gratin with cheese and creamis a classic representative of French cuisine. This is a high-calorie casserole with a rich taste and soft texture. A simple step-by-step recipe will teach you how to cook it, which uses two types of cheese - brie with noble white mold and any other hard one. It is better to take cream with 10-15% fat content so that the food does not become too greasy.

Ingredients:

potatoes – 5 pcs.;
brie cheese – 100 g;
hard cheese – 60 g;
butter – 60 g;
heavy cream – ¾ cup;
olive oil – 15 ml;
sea salt - a pinch.

Cooking method:

Heat the oven to 180 degrees.
Peel the potatoes, cut into thin slices, pour boiling water over them, and cook for two minutes.
Melt butter, combine with olive oil.
Coarsely grate the cheese and cut the brie into long bars.
Add cream, grated cheese and salt to the butter.
Place half of the potatoes and cream cheese mixture on a greased baking sheet and repeat. Place brie on top.
Bake for half an hour, serve the finished gratin hot.

Chicken and potato gratin

Cooking time: 1 hour.
Calorie content of the dish: 200 kcal.
Purpose: for dinner.
Cuisine: French.
Difficulty of preparation: medium.

Chicken gratinIt has a richer taste, which is emphasized by the added champignons and hard cheese. An appetizing classic delicacy will serve as a wonderful dinner for the whole family and will even decorate a festive feast. It is best served with fresh herbs.

Ingredients:

potatoes – 4 pcs.;
chicken breast – 2 pcs.;
champignons – 10 pcs.;
cheese – 100 g;
onion – 1 pc.;
milk – half a glass;
curry – 2 pinches.

Cooking method:

Cut the champignons into slices and fry.
Place pieces of breast, potato slices, mushrooms, and onion rings on the bottom of the oiled pan. Salt and pepper.
Pour in the milk and curry mixture and sprinkle with cheese shavings.
Bake for 40 minutes at 180 degrees.

Potato gratin with mushrooms

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 159 kcal.
Purpose: for lunch.
Cuisine: French.
Difficulty of preparation: medium.

Classical potato gratin with mushroomsin French, it is a fragrant, mouth-watering delicacy rich in spices. For cooking you will need any mushrooms - it will be delicious with champignons or oyster mushrooms, and with selected porcini or aspen mushrooms. The taste will be more refined if you add chanterelles. The sauce is full-fat whole milk with garlic, onions and seasonings.

Ingredients:

potatoes – 0.7 kg;
mushrooms – 0.35 kg;
cream - 2 cups;
milk – 250 ml;
garlic - clove;
onion – 1 pc.;
butter – 25 g.

Cooking method:

Chop the onion, fry for 15 minutes until soft, add crushed garlic, cook for three minutes.
Place potato mugs, mushroom slices, and onion-garlic mixture into a baking dish. Season with salt and pepper.
Mix cream, milk, pour over vegetables.
Bake at 170 degrees for 1.5 hours.

Classic potato gratin with meat

Cooking time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 187 kcal.
Purpose: for dinner.
Cuisine: French.
Difficulty of preparation: medium.

How to cook a classicgratin with meat, will explain the recipe in detail with photos. An exquisite delicacy worthy of any restaurant cuisine, it turns out tasty and satisfying. If you are preparing it for a feast and treating friends, then it is better to take noble meat - veal, lamb or duck; for the everyday menu, beef, rabbit or pork is suitable. It is advisable to use Parmesan cheese, but you can get by with any other hard cheese.

Ingredients:

potatoes – 4 pcs.;
veal – 0.4 kg;
onion – 1 pc.;
cream - glasses;
olive oil – 10 ml;
cheese – 150 g;
Italian herbs – 10 g.

Cooking method:

Cut the meat into pieces, beat it a little, fry until half cooked, place in a baking dish.
Place onion rings, potato slices on top, pour cream with spices, and salt.
Wrap the container in foil and bake for 20 minutes at 200 degrees.
Sprinkle with cheese shavings and leave for another 15 minutes.

Potato gratin with minced meat

Cooking time: 1 hour.
Calorie content of the dish: 194 kcal.
Purpose: for lunch.
Cuisine: French.
Difficulty of preparation: medium.

Traditional gratin with minced meat and potatoesattracts with an appetizing crispy crust formed when hard cheese melts. It is optimal to use Gruyere for a spectacular dish, but due to its high cost, it is not suitable for every family. It can be replaced with any other. The pleasant taste of the classic delicacy is ensured by the addition of cognac, herbs and yogurt.

Ingredients:

potatoes – 0.6 kg;
minced beef – 0.3 kg;
white onion – 0.4 kg;
dried paprika – 20 g;
dried garlic – 10 g;
cognac – 20 ml;
parsley - a bunch;
dill - a bunch;
vegetable broth - a glass;
natural yogurt – 0.3 l;
cream - a glass;
cheese – 40 g;
butter – 20 g;
olive oil – 20 ml.

Cooking method:

Chop the onion, fry in butter, simmer with a tablespoon of broth, add salt.
Fry the minced meat with garlic and paprika in olive oil, after six minutes pour in the cognac and leave for five minutes.
Preheat the oven to 200 degrees, cut the potatoes into thin slices, add water.
Place on the oiled bottom of the mold, add salt, add onion, minced meat, sprinkle with spices, repeat layers.
Pour in warm broth, cover with foil, bake for half an hour.
Pour in whipped yogurt and cream and sprinkle with grated cheese.
Bake for 20 minutes.

Potato gratin with bacon

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 176 kcal.
Purpose: for dinner.
Cuisine: French.
Difficulty of preparation: medium.

Classical French potato gratin with baconis a hearty but light dinner that exudes an attractive flavor due to the use of smoked meats and garlic. It's best to use raw bacon, but cooked smoked bacon is also suitable. The sauce is made from milk and cream with a fat content of 15-22% (but no fatter).

Ingredients:

potatoes - half a kilo;
bacon - 7 strips;
onions – 2 pcs.;
milk – 50 ml;
cream – 50 ml;
garlic – 2 cloves;
cheese – 50 g;
greens - a bunch.

Cooking method:

Fry chopped onion with bacon cubes until golden.
Place a third of the potato slices, bacon and onion on the bottom of the pan, repeat layers.
Pour in a mixture of milk, cream, crushed garlic, salt and pepper.
Sprinkle with grated cheese and bake at 200 degrees for 25 minutes.
Check for doneness by checking the softness of the potatoes and sprinkle with herbs.

Gratin with sour cream

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 173 kcal.
Purpose: for lunch.
Cuisine: French.
Difficulty of preparation: medium.

How to cook potato gratin with sour cream,described in detail in the instructions below. It helps to make a tasty, pleasant delicacy with a traditional set of ingredients, the sauce for which is rich sour cream. It makes a classic gratin crispy, flavorful and soft. The combination of garlic, nutmeg and hard cheese gives the food a special chic.

Ingredients:

potatoes – 1000 g;
sour cream - half a glass;
cream – 0.4 l;
garlic – 3 cloves;
nutmeg – 2 g;
cheese – 150 g.

Cooking method:

Chop the potatoes thinly, put them in a mold, add salt and pepper.
Whip the cream with nutmeg and crushed garlic, pour over the potatoes, sprinkle with cheese shavings.
Bake for an hour at 200 degrees. Serve with herbs or fresh sliced vegetables.

To make it classicFrench-style potato gratinwith the correct consistency and pronounced aroma, you should use the recommendations of professionals:

It is optimal to use a mixture of cream and milk to make a classic sauce. This will give the potatoes a creamy flavor and soft texture. If you use only cream, the oil released from it will make the potatoes greasy, and milk is more suitable for casseroles.
To prevent the cream from separating and the classic sauce to become thick, prepare the gratin at a low temperature.
Garlic, thyme, and nutmeg will help improve the taste of the dish.
To prevent water from evaporating, always wrap the pan tightly with foil.
You can diversify the classic delicacy by adding sweet potatoes, parsnips, and celery root.

Video: Potato gratin dauphinois

Ecology of consumption. Food and Recipes: Is there really a “wrong” potato gratin? I'm not really sure...

Is there really a “wrong” potato gratin? I'm not sure, actually. It seems to me that if you take potatoes, cut them, drown them in cream and grated cheese, and bake it all, the result will be delicious no matter what.

Gratin is a very basic dish. Extremely simple. Insanely delicious. Incredibly high in calories. And very satisfying. Prepare it for those you love. If they don’t love you yet, once they try the recipe, they will definitely love you.

There are plenty of gratin recipes on the Internet. At one time I stopped following recipes and started preparing dishes by eye, often with varying degrees of success.

What I wanted: tenderness and creamy consistency, light aroma from seasonings and dense texture (so that the gratin can be beautifully cut and served).

What happened sometimes: burnt cream, too much butter, crumbly consistency. Tasty, but not that good.

Gratin, in the end, taught me how to cook at culinary school and revealed several secrets. Without any remorse, I share my secrets with you - everyone has the right to know how to cook delicious food.

Instead of using cream, use a combination of cream and milk to make gratin. Why? In order for potatoes to turn out delicious and creamy, they need moisture. When exposed to high temperatures, the water in the milk evaporates, penetrates the potatoes and makes them soft. Cream contains several times less water, but much more oil and proteins. Under the influence of high temperature, the cream separates - the proteins burn and the butter melts. The oil makes the dish excessively fatty, but does not penetrate the potatoes enough, resulting in not a dense, whole, creamy potato casserole, but individual potato pieces drenched in oil.

Cook the gratin at a fairly low temperature. We'll still add a little cream along with the milk - we want it to turn into a sauce. This is only possible if you control the cooking temperature. Otherwise, the cream will separate.

To improve the taste of the dish, do not be afraid to add seasonings: a little garlic, thyme, nutmeg. The difference in taste will be quite noticeable.

Prepare the gratin by covering the pan tightly with foil. We don't want the water to just evaporate in the oven. Instead, we need to store it in a dish.

If you want to add variety to your gratin, use a combination with other vegetables: sweet potatoes, parsnips, celery root. The basic rule is two layers of potatoes, the third layer is vegetable.

INGREDIENTS /for 4-5 servings/:

500 grams potatoes, peeled and thinly sliced
1 small clove garlic, finely chopped and crushed
Pinch
150 ml milk
100 ml heavy cream
10 grams butter
Salt pepper

COOKING METHOD:

1. Whisk together the cream, milk, crushed garlic, ½ teaspoon salt, freshly ground black pepper and a pinch of nutmeg.

2. Grease the baking dish well with butter. Partially layering the potato pieces on top of each other, line the pan with a potato layer. Lightly salt. Add two more layers of potatoes, then add a third of the milk and cream sauce.

3. Repeat with the remaining potatoes and pour the remaining sauce into the pan. Cover the pan with foil and bake in the oven for 45-60 minutes. Remove the pan from the oven, check the potatoes are done and let the gratin sit for 10 minutes. Cut the gratin into desired shapes and serve as a side dish.

Also delicious:

In the traditional version, in the last minutes of preparing the gratin, it is sprinkled with sharp grated cheese - Gruyere, for example. I find the cheese overpowers the delicate flavor of the potatoes and don't use it. But if you like melted cheese (who doesn't?), then add it in the last 10 minutes of cooking (you will need about 50 grams of grated cheese) and cook without foil at a temperature of 200 degrees (the main temperature for cooking gratin is 160 degrees). published

Cooking with love ! !

Join us on