Potato gratin classic recipe in the oven

Classic potato gratin with cheese in the oven - photo recipe

The famous French gratin is baked potatoes covered with a delicious cheese crust. Perhaps the best use of potatoes is in your kitchen. This dish will forever become a favorite, both on holiday and everyday menus.

Ingredients:

• Butter – 40 g.
• Cheese – 140 g.
• Potatoes – 1.2 kg.
• Milk – 180 ml.
• Cream (fat content 20%) – 180 ml.
• Garlic – 2-3 cloves.
• Black pepper.
• Ground nutmeg.
• Salt.

Preparation:

1. Peel and wash the potatoes thoroughly. Place it in a colander to remove any remaining water.

2. Cut the potatoes into thin slices. It is not at all necessary to chop it with a knife. It will be most convenient to use a special large grater. The slices should be approximately the same size.

3. Cut the garlic into small pieces. Place it in a small saucepan. Add butter.

4. Place the pan on the fire. Lightly fry the garlic, stirring constantly with a spatula.

5. Pour milk and cream into the pan. Season this mixture with nutmeg.

6. Bring the milk to a boil. Place the chopped potatoes into the pan in portions, thoroughly mixing them with the sauce. Add salt.

7. Continue cooking the potatoes in the milk sauce until half cooked, stirring constantly. If the mixture starts to burn, add a little more milk.

8. Meanwhile, prepare a baking dish. Grease a deep frying pan generously with oil using a brush.

9. Carefully place the potatoes, boiled until half cooked, into the pan, forming layers.

10. Pour the sauce remaining in the pan over the potatoes. Add some black pepper.

11. Bake the gratin for 45 minutes (temperature 180°C). Make sure that the potatoes do not boil completely, but remain slightly firm, forming layers.

12. Remove the gratin. Sprinkle its surface with grated cheese. Sprinkle lightly with cream and bake for a few more minutes.

13. Serve the gratin when it has cooled slightly.

ARTICLES ON THE TOPIC:

• Gratin recipe - how to cook baked potatoes with a golden crust
• Mashed potatoes with onions recipes with step-by-step photos and video
• Potato casserole with bacon - recipes

About the dish

Chicken and potato gratin, prepared according to a classic recipe, is a basic dish. Having learned how to cook it, any housewife will be able to slightly modify the recipe, introducing other vegetables and spices at her discretion. To master the art of preparing chicken gratin with potatoes, you need to know the basic rules and features of the dish.

Ideally, the dish should have a dense consistency, the sauce should be tender and melt in the mouth, the cheese crust should be crispy, and the aroma of herbs and spices should be very delicate and not too pronounced.

The dish turns out to be satisfying and high in calories. Cream and butter are used in preparation.

If the cream is too fatty, the potatoes turn out crumbly, which negates all the efforts of the housewife. To find the “golden mean”, it is enough to familiarize yourself with the advice of experienced chefs, then excess fat will not burn during the cooking process, and the result will be as expected.

Potato gratin with minced meat

Today we invite you to prepare potato gratin with minced meat - a delicious baked potato with meat with a crispy golden crust. Gratin, translated from French, means “casserole” or “baked”, the word served as the name of a dish that can be prepared with or without meat (without meat it would be a traditional, classic potato gratin). The cooking method is simple - first we “collect” the ingredients in a mold, cook in the oven until almost ready, then fill it with an omelette, sprinkle with cheese and bake the potato gratin with minced meat until golden brown. But you will learn more from our step-by-step recipe with photos. It will take 35 minutes to prepare, and the above ingredients will make 2 servings. Ingredients: - potatoes - 300 g; - pork or minced pork - 400 g; — hard cheese – 100 g; — onion – 120 g; - garlic - 4 teeth; — ground paprika – 5 g; — egg – 2 pcs.; — cream – 50 ml; - salt, olive oil, thyme.

Recipe with photos step by step:

You can prepare this dish with minced meat from the nearest grocery store, but, in my opinion, it is easier and healthier to quickly grind lean pork in a processor. If you have some beef on hand with the pork, you will get delicious homemade minced meat.

Finely chop the onion. Pass the garlic through a press. Mix the minced meat with onion and garlic, salt to taste.

Peel the potatoes and cut them into thin slices with a sharp knife. The thinner the slices, the faster the gratin will cook, and, most importantly, the tastier it will be.

Pour olive oil over the baking dish. Place the first layer of potato slices overlapping.

Place a layer of minced meat on the potatoes and distribute in an even layer.

Sprinkle the minced meat with ground paprika, grated cheese and thyme.

Next, lay the potato slices overlapping again.

We alternate layers until all the ingredients are gone, finish everything with potatoes, salt, and pour olive oil. Place the pan in an oven preheated to 180 degrees Celsius for 20 minutes.

Mix two raw chicken eggs, a pinch of salt and cream in a bowl. Remove the pan from the oven, fill with the egg mixture, sprinkle with cheese and thyme.

Cook for about 10 more minutes until golden brown. Serve hot.

Bon appetit.

Description

The classic recipe for potato gratin involves cooking it in the oven. This way the dish is prepared easily and simply. Served at any meal - breakfast, lunch, dinner and at the holiday table.

Despite the simplicity of preparation, the dish requires compliance with some rules and recommendations:

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• Root vegetables are used both raw and processed with boiling water.
• To prepare the filling, cream or a combination of cream and milk is required. When using cream without milk, the potatoes will be firm and crusty. The combination of milk and milk makes the main ingredient soft and tender.
• The taste of the dish is improved with seasonings of your choice: chopped garlic, a mixture of peppers, ground ginger. Thyme, coriander, nutmeg and other spices are also added.
• The presence of meat is acceptable in a potato dish: poultry, veal, pork. To prepare the meat filling, the fillet is cut into slices, chopped into pieces or passed through a meat grinder. Meat plates or pieces are pre-fried in a frying pan until partially cooked.
• Before laying out the products, grease the baking dish (or baking sheet) with vegetable or melted butter to prevent burning.
• It is better to choose baking dishes in which the dish will be served to the table, because... It will be difficult to transfer it from the mold.
• Prepare gratin at medium gas power or slightly above average. High temperatures are avoided so that the creamy sauce retains its structure.
• Before going into the oven, cover the dish with vegetables with foil - this way the potatoes will be better soaked. The foil is removed 10 minutes before the end of cooking, which helps the formation of an appetizing crust.

Potato gratin

Potato gratin - baked potatoes with cream and cheese - is a tasty, aromatic and easy-to-prepare dish. A quick dinner.

How to prepare potato gratin: cut 1 kg of potatoes into thin slices - the thinner the better.

Add salt, pepper, nutmeg and 100 g of finely grated cheese to the cream. Heat the mixture over low heat until the cheese dissolves. The sauce for potato casserole is ready.

Grease the baking dish with butter. Squeeze 1-2 cloves of garlic through a press and distribute along the bottom of the mold. Place the sliced ​​potatoes in the pan in layers, coat each layer with the prepared cream cheese sauce, except for the top one (you can add a little salt to it).

Cover the pan with foil and bake the potatoes with cream and cheese at 180 degrees for about 50 minutes, until the potatoes are cooked. Remove the foil, sprinkle the remaining cheese on the potatoes and put them back in the oven. Bake the potatoes in the oven for another 10-15 minutes, increasing the temperature to 200 degrees.

Potato gratin is ready. Bon appetit!

French potato gratin

Ingredients:

• Potatoes 6 pieces
• Cream 20% 200 gr.
• Milk100 ml
• Garlic 5 cloves
• Nutmeg on the tip of a knife
• Butter 50 gr.
• Salt to taste
• Ground black pepper to taste
• Hard cheese 300 gr.

General information:

• Cooking time: 2 hours 20 minutes;
• Number of servings:

Cooking method:

1. Cut the potatoes into slices. You can do this with a small shredder, or you can cut it with a food processor. It is very important that the circles are thin, almost transparent, and this will be very difficult to do with a knife.
2. Grease the container with butter. Lay out the potatoes in layers. Add a little salt to each layer. Pour the cream into a container and boil; after boiling, add crushed garlic, salt, pepper, and nutmeg.
3. Cook over low heat for 5 minutes, stirring all the time. Add milk to cream and cook for another 2 minutes.
4. Pour the sauce into the potatoes, then cover the potatoes with foil and place in the oven at 160 degrees for 30 minutes. After 30 minutes, after the potatoes are ready, sprinkle them with cheese and put them back in the oven for 10 minutes, WITHOUT COVERING them with foil.

Gratin with minced meat, mushrooms and cheese in a slow cooker

This is a very tasty dish that can be prepared for a holiday table. Even a novice housewife can handle the preparation.

Ingredients for the dish:

• 1 kg of potatoes;
• 600 g minced meat;
• 300 g mushrooms (it is better to use champignons)
• 1 onion;
• 3 chicken eggs;
• 350 g cheese;
• salt and pepper;
• olive oil.

It will take 1 hour to prepare.

Calorie content - 373 calories per 100 grams.

1. Wash the mushrooms well and cut into thin slices. Peel the onion and cut into thin cubes. Pour chopped onions and mushrooms into a frying pan and fry until fully cooked with the addition of olive oil;
2. In another frying pan, fry the minced meat until fully cooked. Salt and pepper the minced meat to taste.
3. Wash the potatoes, remove the skins and cut into thin slices. Pour water into a deep bowl and place the chopped potatoes in it. Add chicken eggs to potatoes and mix well. Potato slices should be in the egg.
4. Take a multicooker bowl and grease it with olive oil. Place ½ of the potatoes on the bottom and set to cook. For cooking, it is better to use the “stew” mode. After 20 minutes, add the minced meat and cook for 10 minutes. After the specified time, add the mushrooms and remaining potatoes.
5. 15 minutes before ready, sprinkle with cheese. It turns out to be a very nourishing, aromatic and tasty dish.

Potato and fish gratin

This is a great recipe made with simple ingredients. It's very easy to prepare.

• 700 g potatoes;
• 4 cloves of garlic;
• cream;
• nutmeg;
• defrosted fish;
• salt and pepper.

Cooking time - 1 hour.

Calorie content – ​​265 kcal per 100 grams.

1. Take the form in which the gratin will be prepared. Peel the garlic and rub the bottom of the mold well;
2. Peel the potatoes and cut into slices, like chips. There is no need to rinse the potatoes. Place the chopped potatoes in an even layer on the bottom of the pan and pour over the cream. Season with a little nutmeg. Add salt and pepper to taste. Lay out all the potatoes in the same way;
3. Turn on the oven and place the dish in the oven for 30 minutes. After the specified time, remove the dish from the oven and add the fish fillet. Pour cream over the fish and continue baking in the oven for 15 minutes;
4. Before serving the finished dish, you can sprinkle it with fresh herbs.

Zucchini gratin recipe

Zucchini is a vegetable that many people don’t like because it’s watery. But in gratin this is not felt at all; on the contrary, zucchini casserole has a fairly dense structure and a crispy crust. The good news is that the products required are the most common and inexpensive.

Ingredients:

• Zucchini – 1 pc. medium size.
• Tomatoes – 2 pcs.
• Hard cheese – 100 gr.
• Butter – 60 gr. for the sauce and a piece for greasing the pan.
• Cow's milk – 0.5 l.
• Wheat flour – 1 tbsp. l.
• Nutmeg (ground).
• Peppers (mixture).
• Salt.

Algorithm of actions:

1. The first step is to prepare the zucchini - remove the outer skin, remove the core with seeds (if the zucchini is young and there are no seeds, then this technological operation can be skipped).
2. Cut the zucchini into circles, place on a baking sheet, and lightly bake.
3. Wash the tomatoes and cut into circles.
4. Now you can start “assembling” the dish. Grease the mold with oil. Put in the zucchini. Add salt to them, sprinkle with spices and nutmeg. The top layer is tomato circles.
5. Prepare a béchamel sauce. Melt butter in a deep frying pan and sprinkle with flour. Grind until lumps disappear. Add salt and spices there, don’t forget about nutmeg. Pour the milk into the frying pan in a thin stream. When it thickens, the sauce is ready.
6. Pour this delicate sauce over the zucchini and tomatoes so that it only lightly covers the vegetables.
7. Grate the cheese and sprinkle on top.

Since the zucchini has already undergone a preliminary baking process, the dish is prepared very quickly. After 15 minutes, you can call your household for dinner, although they may come running without an invitation.

How to make pumpkin gratin

Pumpkin is a very healthy product, unfortunately, it is not very popular, but that is only until mom makes gratin. From this point on, the life of the pumpkin changes dramatically, now it is said to be obscenely popular.

Ingredients:

• Raw pumpkin (pulp) – 400 gr.
• Corn starch – 1 tbsp. l.
• Milk – 300 ml.
• Nutmeg, salt.
• Chicken yolk – 1 pc.
• Hard cheese – 30-50 gr.

Algorithm of actions:

1. Pumpkin is very hard, so first you need to peel it, cut it into cubes and cook until soft. Drain the pumpkin in a colander.
2. Prepare the sauce - dilute starch in a small amount of milk. Add the remaining milk. Put the sauce on the fire. After boiling for 3 minutes, add salt, nutmeg and other spices.
3. When the sauce has cooled slightly, beat in the egg yolk to give it a beautiful yellow color.
4. Grease the mold with butter. Place pumpkin cubes. Pour over the sauce. Cheese is on top.
5. It takes a little time to bake - 15 minutes. The top layer will bake and become charmingly golden brown.

Serve pumpkin gratin with veal or beef.

How to choose products for gratin?

The classic potato gratin recipe involves using only fresh and high-quality products.

• The same applies to the choice of potatoes. It is best to choose yellow varieties of potatoes that do not overcook. It will look beautiful if you select tubers of approximately the same size with the correct shape. Then you will get not only a tasty dish, but also a very beautiful one.
• Cream is another important ingredient, without which potato gratin cannot be prepared. It's up to you to decide what fat content you use. You can only heed the advice: if you decide to prepare a potato gratin without cheese (originally the classic gratin was without cheese), you can use thicker cream, but if you add cheese, it is better to use cream with no more than 15% fat content. The use of both cheese and heavy cream is a rather difficult combination for the stomach.
• You can't make potato gratin without nutmeg either. Although no, you will cook it, but the taste will be lost. In general, you need nutmeg, and this spice has many beneficial properties.
• And finally, let's discuss hard cheese. This ingredient is not the most important, but it gives the gratin a crispy and flavorful crust. It is best to choose hard cheese, and do not take cheap cheese or the one you have lying around in the corner of your refrigerator. Choose your cheese responsibly, as the taste of the gratin will depend on it.
• This is, of course, not the entire list of ingredients, but this is something without which the gratin will not be a gratin. But you can add minced meat and mushrooms for variety. By the way, gratin with mushrooms turns out very tasty, especially if the mushrooms are fried with onions.

Gratin: recipe for making golden-crusted potatoes

Gratin (fr. gratin - crust) is a dish baked with sauce with a golden crust on top. If a restaurant serves you a French casserole without a crust, you can safely send it back to the chef, because the distinctive feature of this dish is the crispy light brown top layer. The French bake meat, vegetable, berry, and fruit gratins, but potato gratin is considered a classic, the recipe for which we will look at today.

Ingredients

Number of servings: Potatoes 1 kg. Cream 20% 300 ml. Nutmeg 0.25 tsp. Butter 20 g. Hard cheese 250 g. Garlic 2 teeth. Ground black pepper to taste. Salt to taste.

Step-by-step preparation

Wash the potatoes thoroughly, peel and cut into very thin slices.

Place the cream in a saucepan on the fire.

Just before boiling, add salt, ground black pepper and nutmeg to the cream.

Spread half of the finely grated cheese. Boil until the cheese is completely dissolved. We get creamy cheese sauce. Squeeze the garlic into it through a garlic press.

Grease the baking dish with butter.

We place potato plates on the bottom of the mold tightly to each other or using the “fish scale” method. Pour the sauce over the first layer of potatoes. Then we lay out the circles again and water again. Add several layers until you run out of potatoes. There is no need to water the topmost layer of potatoes.

Cover the pan with foil and bake in the oven preheated to 180 degrees for 40 minutes.

Take the pan out of the oven. Carefully remove the foil so as not to get burned by the steam. Spread the remaining cheese over the surface of the potatoes. Place in the oven for 10 minutes, preheated to 200 degrees, to form a cheese crust.

Ready!
Sources

• https://ladyelena.ru/vosxititelnyj-graten/
• https://namenu.ru/8194/Graten_iz_kartofelya_s_farshem/
• https://www.RussianFood.com/recipes/recipe.php?rid=143091
• https://www.vashi-recepti.ru/recepty-s-foto/graten-iz-kartofelja-klassicheskij-recept-s-foto.html
• https://vsvoemdome.ru/eda/recepty/vtoroe/graten-recept

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