Gratins are vegetable, meat, fish and mushroom, as well as sweet. These dishes are prepared in the oven using various sauces, cheese, breadcrumbs. A distinctive feature of any gratin is an appetizing crust on a finished dish.
French-style potato gratin sounds like Gratin de pommes de terre and is cooked in cheese sauce. To prepare this amazing dish you will need 4 large potatoes, 2.2 cups of milk, flour, butter or vegetable oil, onion, 2.5 cups of grated cheese. Potato gratin, the recipe of which can be found even in old cookbooks, is best combined with such types of cheese as cheddar or parmesan.
The peeled potatoes are cut into circles 0.3-0.4 cm thick, the onion into thin rings. For this operation, you can use a special grater, then the circles will be thin and of the same thickness. This will positively affect the finished dish. The oven must be preheated to a temperature of 215 degrees. Grease a baking dish with butter and put half of the potatoes in it. A layer of onions is laid on top, and then the remaining potatoes. Potato gratin is poured with cheese sauce.
To prepare the sauce, you need to melt a tablespoon of butter in a saucepan and fry a little flour on it. Then add milk and cheese and mix for 1 minute. Then cool the mixture a little.
Potato gratin can also be prepared in a slightly different way. To do this, cook the sauce from butter, flour and milk, and sprinkle cheese with potatoes already in a baking dish. Bake the dish for about 40 minutes until soft and a delicious crust appears. Potato gratin can be sprinkled with breadcrumbs and baked. The dish, of course, is not dietary, but it is impossible to break away from it.
Potato gratin with meat can be cooked with pork, turkey or chicken. You will need 600 g of meat, broth or hot water, onion, 6 large potatoes, sour cream or mayonnaise, herbs. Basil, thyme and marjoram go well with this dish. You can also use the usual dill and parsley. Potatoes are cut into thin circles, roughly like chips, laid out in a mold and poured with broth or water. You need to try and cut the tubers in very thin circles, otherwise there may be baked pieces. A layer of onion is laid on top of the potatoes. The meat is diced and fried for several minutes in a hot pan until a crust appears. Then laid out with herbs on a layer of onion. On the surface of the casserole, it is necessary to evenly distribute sour cream or mayonnaise. You can use a mixture of mayonnaise with sour cream. Bake at 210 degrees for about 1.6 hours. A few minutes before the potato gratin is sprinkled with grated cheese. Instead of sour cream, you can use fat cream. In this case, the taste of the dish will be much more refined.
Seafood gratin is very tasty. To prepare it, you need to take 0.5 kg of a seafood cocktail, a clove of garlic, half a glass of fat cream, 1 tsp. dark soy sauce, 100 g of cheese. Defrost seafood. Fry finely chopped clove of garlic in a pan, add seafood, cook for several minutes. Add soy sauce and cream, simmer a little before evaporating the liquid. Transfer seafood into a mold for julienne or chill, sprinkle with cheese on top. Bake for several minutes in a microwave or oven until the cheese is melted. In a similar way, you can cook gratin from mussels or squid, which must be cleaned and boiled in advance for 2 minutes.
Enjoy your meal.