One of the simplest, satisfying and popular dishes of French cuisine can be considered potato gratin. Plates of potatoes, creamy sauce , a little cheese, herbs, maybe onion rings, and a hot dish is ready. Appetizing gratin can become a part of your daily menu, and head of the festive table, and we will share interesting recipes for its preparation with you below.
Gratin from potatoes - recipe
The classic gratin of potatoes is called gratin dofinoe. This dish is the basis of all the bases, including only the necessary minimum of ingredients, but certainly the highest quality.
Ingredients:
- potato tubers - 1.1 kg;
- garlic teeth - 2 pieces;
- butter - 75 g;
- cheddar cheese - 165 g;
- fatty cream - 175 ml;
- sprigs of thyme - 3 pcs.
Preparation
While the oven is warming up to 220 degrees, peel the potato tubers and cut them with a sliceer into thin circles. Dip the potatoes in the icy water so that it does not darken, but before using, do not forget to let excess water drain and dry each of the pieces. Take the garlic chives and cut them in half, cut the dishes with baking slices for baking, over the half-walled half of the butter. Distribute a third of the potatoes on the basis of the form, pour in a third of the cream, sprinkle all the third cheese, a pinch of thyme and lay a few slices of butter. Do not forget about salt and pepper. Repeat the layers until the potatoes come to an end, and then place the gratin mold in the oven for about an hour. If the top does not grasp the blush, then turn on the grill at the end of the cooking. Give the classic gratin from the potatoes to cool after baking for at least 10 minutes.
Graten with potatoes and mushrooms
Potatoes are known for their versatility and ability to "make friends" with almost any ingredient. This time the company will make tubers mushrooms - fresh mushrooms and dried white.
Ingredients:
For the grenade:
- Dried white mushrooms - 25 g;
- fatty cream - 245 ml;
- butter - 45 g;
- laurel leaf - 2 pieces;
- garlic teeth - 2 pieces;
- potato tubers - 1.2 kg;
- champignons - 320 g;
- grated cheddar - 45 g.
Preparation
Soak the dried white mushrooms and a half cups of hot water. After half an hour, wring out excess moisture and cut the hats into small pieces. Melt the butter in the saucepan and use it to mash the mushrooms, both dried white and fresh mushrooms. When all the mushroom moisture evaporates, the mushrooms can be removed from the fire. Take one of the garlic cloves, rub it and fill it with the mushroom mixture. Cut the second tooth in half and grate it with a baking dish.
Pour the cream into the saucepan and bring to a boil with laurel leaves.
Cut the peeled potato tubers as thinly as possible, lay a third in the mold. On top, distribute a third of the mushrooms and pour in a third of the cream. Put a little oil and repeat the layers twice more. Sprinkle the top of the dish with grated cheese. Bake gratin at 180 degrees for about 45-50 minutes.
If you decide to make potatoes gratin in a multivarquet, then, having laid out all the ingredients in the bowl, put the "Baking" mode on the device and cook until the signal.
Graten from potatoes with minced meat
Despite the fact that the classic version of the dish does not allow the addition of meat, culinary enthusiasts still modified the recipe in their own way and combined meat and potatoes in the framework of this French casserole. Minced meat can be taken any, we preferred beef.
Ingredients:
- olive oil - 45 g;
- onion - 135 g;
- garlic teeth - 2 pieces;
- Beef stuffing - 520 g;
- potato tubers - 670 g;
- milk - 510 ml;
- eggs - 3 pcs.
Preparation
Grind the onion and save it in an abundance of olive oil until light blush. Add the chopped
Peel potato tubers and thinly slice with a slicer. Egg whisk with a pinch of salt and dilute with milk.
Before you can cook gratin from potatoes, grate the shape with a cut of the garlic clove and a drop of olive oil. Lay out a third of the potatoes and half the forcemeat over. Repeat the layers and finish the grate with a layer of potato slices. Pour all the milk with the eggs and leave to bake for an hour at 180 degrees.