Today we will offer a dish of French cuisine - potato gratin, recipe which is suitable for novice cooks.
Potato dishes in our country are very popular. 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 calorie content.
Necessary components:
- fresh potatoes (several medium sized tubers);
- cream (approximately 200 mg);
- egg (1 pc.);
- butter for form lubrication;
- 100-150 g cheese of hard or semi-hard variety;
- bay leaf (1 pc.);
- garlic (1 small clove);
- salt;
- 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. Prepare cheese - grind coarsely.
Serve potato gratin we plan in the capacity in which he prepared. Therefore, the baking dish should be aesthetically pleasing. In size, we are satisfied with a small and deep heat-resistant dishes.
Lubricate the container for our dish with butter. Dry a little potatoes with paper towels. We lay it out in a form or simply in layers, or with a “herringbone”, superimposing one piece on another.
Salt the first vegetable layer, pepper, lay out the bay leaf broken into several parts . Then pour a small amount of cream and garnish with cheese.
The next layer is done in the same way: the ovals of the potato are laid out, sprinkled with salt and pepper. We season this layer with garlic. We grind it very finely and try to evenly distribute it over the potatoes. Then again pour the cream and sprinkle with grated cheese.
In the same way we spread all the layers, only without garlic and bay leaf. There should be at least three (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 pour cream.
Raw Potato Gratin put in a preheated oven. And bake for about an hour. After this time, take out of the oven and pour the prepared sauce, which consists of beaten egg, salt and cream. Sprinkle grated cheese on top.
Potato gratin put in the oven again and cook another 10-15 minutes. A beautiful crust should form on top. Serve the dish hot, cut into pieces and lay 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 cooking options for this dish. The easiest way to make potato gratin
-
grate potatoes and cheese, add salt, ground pepper, 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 first be cooked. Fry them over high heat until a fried appearance. Make a mushroom layer somewhere in the middle of the casserole.
If you want to add meat to this dish, then it is also better to pre-fry it. Of course, do not use parts with pits. They will give useless volume. Take the pulp, cut medium-sized, so that the meat pieces were no more than potato. Fry them quickly in a pan. And put one of the middle layers.