Potato gratin - a new taste of a popular vegetable

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Today we will offer a dish of French cuisine - potato gratin, the recipe of which is suitable for beginner cooks.

Potato dishes are very popular in our country. Gratin is an excellent dish with a delicate taste for those who love this vegetable and are looking for new ways to cook it. He has only one minus - this is the calorie content.

Required Components:

- fresh potatoes (a few medium-sized tubers);

- cream (about 200 mg);

- egg (1 pc.);

- butter for greasing the mold;

- 100-150 g hard or semi-hard cheese;

- bay leaf (1 pc.);

- garlic (1 small clove);

- s alt;

- ground black pepper.

Peel the potatoes and cut them into ovals on the smaller side. The thickness of the ellipse is from 3 to 5 mm. We prepare the cheese - grind coarsely.

We plan to serve potato gratin on the table in the container in which it was prepared. Therefore, the baking dish must be aesthetic. Small and deep heat-resistant dishes will suit us in size.

Lubricate the receptacle for our dish with butter. Lightly dry the sliced potatoes with paper towels. We lay it out in a form, either simply in layers, or in a “herringbone”, laying one piece on top of another.

Add s alt to the first vegetable layer, pepper, lay out the bay leaf broken into several parts. Then drizzle with a little cream and garnish with cheese.

The next layer is made in the same way: ovals of potatoes are laid out, sprinkled with s alt and pepper. We season this layer with garlic. We grind it very finely and try to evenly distribute it over the potatoes. Then pour over the cream again and sprinkle with grated cheese.

In the same way, lay out all the layers, only without garlic and bay leaf. There must be at least three of them (the total number of layers depends on the size of the form). The last layer is not sprinkled with cheese, but only supplied with spices and poured with cream.

Put the raw potato gratin into the preheated oven. And bake for about an hour. After this time, we take it out of the oven and pour it with the prepared sauce, which consists of a beaten egg, s alt and cream. Top with grated cheese.

Put the potato gratin back in the oven and cook for another 10-15 minutes. A nice crust should form on top. Serve hot, cut into pieces and put with a spatula.

Most often this dish is served as a side dish for fish or meat dishes. But it can also be used as an independent dish. For example, with vegetable salads or sauces.

There are other ways to prepare this dish. The easiest way to make potato gratin is to grate potatoes and cheese on a coarse grater, add s alt, ground pepper, and cream. Mix everything together thoroughly. Lubricate the bottom and edges of the baking dish with oil and put the resulting mass there. Bake in the oven.

You can add a potato layer of mushrooms or meat to the classic gratin. In this case, the mushrooms must be pre-cooked. Fry them over high heat until crispy. Make a mushroom layer somewhere in the middle of the casserole.

If you want to add meat to this dish, it is also better to fry it first. Of course, you should not use parts with bones. They will give useless volume. Take the pulp, cut it medium-sized, so that the meat pieces are no larger than potato ones. Fry them quickly in a pan. And put one of the middle layers.