Gratin is a French dish served in restaurants, which translates as casserole. Gratin is a layer of potatoes baked in a fragrant creamy sauce with many spices. The casserole can be complemented with bacon, mushrooms, or meats for a more satisfying classic treat.

How to make potato gratin

Potato casserole serves as a main or auxiliary dish, served as a side dish for meat or fish. It is worth starting its manufacture with the preparation of products. You will need potatoes, cream or milk, nutmeg and hard cheese. These four components are basic and classic, but they can be varied with auxiliary ones - minced meat, bacon, chicken or herbs.

Here are some helpful tips for selecting ingredients and processing them for a delicious gratin:

• potatoes for a classic dish are taken slowly boiled varieties, yellow;
• it is advisable to take the tubers of an average size of the correct shape, and cut into slices no thicker than three millimeters;
• it is better to take fatty cream so that the crust becomes fried after baking, when combined with cheese, you should prefer a medium-fat product;
• nutmeg is an obligatory spice for a classic dish; it is recommended to season it with a small amount of appetizer;
• It is better to take high-quality hard cheese for gratin, grate it coarsely, add 2/3 of the volume to the contents, and leave a third for sprinkling before serving;
• if you generously season the dish with cheese, you get a Savoyard version;
• The classic dauphinua gratin is made from raw potatoes without cheese.

How make a classic potato gratin: Take the tubers raw or pre-boiled, cut into slices, lay them in layers and pour over the cream and spice sauce. Then there are several ways - to send the dish to be baked in the oven or to use the modern assistant of many housewives - a slow cooker. If you take pre-boiled potatoes, then you can make the dish in the microwave.

Potatoes gratin in the oven

Classical potato gratin in the ovenbaked in a heat-resistant dish greased with butter to prevent the contents from burning. It is recommended to preheat the oven to 150-160 degrees. The potatoes are cut into thin slices, seasoned with garlic, nutmeg, salt and pepper. Then it is poured with creamy sauce and baked for about 40 minutes. To create a beautiful crust, cheddar is used: sprinkle the dish with shavings five minutes before cooking, increasing the heating temperature to 200 degrees.

Potato gratin in a slow cooker

Can be madeclassic potato gratin in a slow cooker, but then it will not turn out so fried, and the golden crust will not crunch. The multicooker is a versatile assistant, so if there is no oven, it will help out the hostess. Prepared potatoes are placed in a bowl, poured with cream and thyme sauce and baked in baking mode for 40 minutes. If the potatoes are cut into thick slices, the cooking time will increase to an hour. Add cheese 10 minutes before cooking for a rich flavor.

Potato gratin recipe

Any home chef will findpotato gratin recipesuitable for him in all respects and level of training. This delicacy is easy to cook, because it does not require specific knowledge. You can choose classic potato gratin with sauce, egg, cheese or bread crumbs. If the treat is planned for a feast, then you can season it with aromatic alcohol (for example, add a spoonful of brandy to the sauce or boil cream with white wine).

Potato gratin - recipe with photo step by step

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 150 kcal.
• Purpose: for lunch.
• Cuisine: French.

Potato gratin with cheese and creamis a classic representative of French cuisine. This is a high-calorie casserole with a rich flavor and soft texture. A simple step-by-step recipe will teach her how to cook, which uses two types of cheese - brie with a noble white mold and any other hard. It is better to take cream for him with a 10-15% fat content, so that the food does not become too fatty.

Ingredients:

• potatoes - 5 pcs.;
• brie cheese - 100 g;
• hard cheese - 60 g;
• butter - 60 g;
• heavy cream - ¾ cup;
• olive oil - 15 ml;
• sea ​​salt - a pinch.

Cooking method:

1. Heat the oven to 180 degrees.
2. Peel the potatoes, cut into thin circles, pour boiling water over, cook for two minutes.
3. Melt butter, combine with olive oil.
4. Grate the cheese coarsely, cut the brie into long bars.
5. Add cream, grated cheese to butter, season with salt.
6. On a greased baking sheet, put half the potatoes, cheese and cream mixture, repeat. Top with brie.
7. Bake for half an hour, serve hot gratin.

Gratin with chicken and potatoes

• Cooking time: 1 hour.
• Calorie content: 200 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Complexity of preparation: medium.

Chicken gratinit has a richer taste, which is emphasized by the added mushrooms and hard cheese. This appetizing classic delicacy will serve as a wonderful dinner for the whole family and will decorate even a festive feast. It is best served with fresh herbs.

Ingredients:

• potatoes - 4 pcs.;
• chicken breast - 2 pcs.;
• champignons - 10 pcs.;
• cheese - 100 g;
• onion - 1 pc.;
• milk - half a glass;
• curry - 2 pinches.

Cooking method:

1. Cut the champignons into slices, fry.
2. Place pieces of breast, potato slices, mushrooms, onion rings at the bottom of the oiled form. Salt and pepper.
3. Pour over the curry milk mixture and sprinkle with cheese shavings.
4. Bake for 40 minutes at 180 degrees.

Potato gratin with mushrooms

• Cooking time: 2 hours.
• Servings Per Container: 8 Persons.
• Calorie content: 159 kcal.
• Purpose: for lunch.
• Cuisine: French.
• Complexity of preparation: medium.

Classical potato gratin with mushroomsin French it is a fragrant appetizing delicacy saturated with spices. For cooking, you will need any mushrooms - it will turn out deliciously with champignons or oyster mushrooms, and with selected white or aspen mushrooms. A more refined taste will be if you add chanterelles. The sauce is full fat whole milk with garlic, onions and spices.

Ingredients:

• potatoes - 0.7 kg;
• mushrooms - 0.35 kg;
• cream - 2 cups;
• milk - 250 ml;
• garlic - a clove;
• onion - 1 pc .;
• butter - 25 g.

Cooking method:

1. Chop the onion, fry for 15 minutes until soft, add the crushed garlic, keep for three minutes.
2. Fold potato circles, mushroom plates, onion-garlic mixture into a baking dish. Season with salt and pepper.
3. Mix cream, milk, pour over vegetables.
4. Bake at 170 degrees for 1.5 hours.

Classic potato gratin with meat

• Cooking time: 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 187 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Complexity of preparation: medium.

How to make a classicgratin with meat, will explain the recipe in detail with a photo. An exquisite delicacy, worthy of the cuisine of any restaurant, turns out to be tasty and satisfying. If you cook it for a feast and treat your friends, then it is better to take noble meat - veal, lamb or duck; beef, rabbit or pork is suitable for the everyday menu. It is advisable to take Parmesan cheese, but you can do with any other hard cheese.

Ingredients:

• potatoes - 4 pcs.;
• veal - 0.4 kg;
• onion - 1 pc.;
• cream - glasses;
• olive oil - 10 ml;
• cheese - 150 g;
• Italian herbs - 10 g.

Cooking method:

1. Cut the meat into pieces, beat off a little, fry until half cooked, put in a baking dish.
2. Put onion rings, potato plates on top, pour cream with spices, salt.
3. Wrap the container in foil, bake for 20 minutes at 200 degrees.
4. Sprinkle with cheese shavings, send for another 15 minutes.

Potato gratin with minced meat

• Cooking time: 1 hour.
• Calorie content: 194 kcal.
• Purpose: for lunch.
• Cuisine: French.
• Complexity of preparation: medium.

Traditional gratin with minced meat and potatoesattracts with an appetizing crispy crust formed when melting hard cheese. It is optimal to take Gruyere for a spectacular dish, but due to the high cost, it is not suitable for every family. It can be replaced with any other. The pleasant taste of the classic delicacy is provided by the additions of cognac, herbs and yoghurt.

Ingredients:

• potatoes - 0.6 kg;
• ground beef - 0.3 kg;
• white onions - 0.4 kg;
• dried paprika - 20 g;
• dried garlic - 10 g;
• cognac - 20 ml;
• parsley - a bunch;
• dill - a bunch;
• vegetable broth - a glass;
• natural yogurt - 0.3 l;
• cream - a glass;
• cheese - 40 g;
• butter - 20 g;
• olive oil - 20 ml.

Cooking method:

1. Chop the onion, fry in butter, stew with a tablespoon of broth, salt.
2. Fry minced meat with garlic and paprika in olive oil, pour in cognac after six minutes, keep for five minutes.
3. Preheat the oven to 200 degrees, cut the potatoes into thin slices, add water.
4. Put on the oiled bottom of the dish, salt, put onion, minced meat, sprinkle with spices, repeat layers.
5. Pour in warm broth, cover with foil, bake for half an hour.
6. Top with whipped yoghurt and cream, sprinkle with grated cheese.
7. Bake for 20 minutes.

Potato gratin with bacon

• Cooking time: half an hour.
• Servings Per Container: 4 Persons.
• Calorie content: 176 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Complexity of preparation: medium.

Classical French bacon potato gratinis a hearty but light dinner that exudes an attractive aroma through the use of smoked meats and garlic. Raw bacon is best, but boiled and smoked bacon will work as well. The sauce is made on the basis of milk and cream with a fat content of 15-22% (but not fatter).

Ingredients:

• potatoes - half a kilo;
• bacon - 7 strips;
• onions - 2 pcs.;
• milk - 50 ml;
• cream - 50 ml;
• garlic - 2 cloves;
• cheese - 50 g;
• greens - a bunch.

Cooking method:

1. Fry chopped onion with bacon cubes until golden brown.
2. Put a third of the potato slices, bacon and onion on the bottom of the mold, repeat the layers.
3. Pour over with a mixture of milk, cream, crushed garlic, salt, pepper.
4. Sprinkle with grated cheese, bake at 200 degrees for 25 minutes.
5. Check the readiness for the softness of the potatoes, sprinkle with herbs.

Gratin with sour cream

• Cooking time: 1 hour.
• Servings Per Container: 6 Persons.
• Calorie content: 173 kcal.
• Purpose: for lunch.
• Cuisine: French.
• Complexity of preparation: medium.

How to cook potato gratin with sour cream,detailed in the instructions below. It helps to make a tasty, pleasant delicacy with a traditional set of ingredients, for which sauce is used with fatty sour cream. It makes the classic gratin crispy, aromatic and soft. The combination of garlic, nutmeg and hard cheese gives the food a special chic.

Ingredients:

• potatoes - 1000 g;
• sour cream - half a glass;
• cream - 0.4 l;
• garlic - 3 cloves;
• nutmeg - 2 g;
• cheese - 150 g.

Cooking method:

1. Finely chop the potatoes, put them in a mold, season with salt and pepper.
2. Beat the cream with nutmeg and crushed garlic, pour over the potatoes, sprinkle with cheese shavings.
3. Bake for an hour at 200 degrees. Serve with herbs or fresh vegetables.

To get a classicFrench gratin potatoeswith the correct consistency and pronounced aroma, you should use the recommendations of professionals:

1. It is best to use a mixture of cream and milk for making a classic sauce. This will give the potatoes a creamy flavor and a soft texture. If you take only cream, the oil that comes out of it will make the potatoes greasy, and the milk is more suitable for casseroles.
2. To prevent the cream from stratifying and the classic sauce to become thick, gratin is cooked at a low temperature.
3. Garlic, thyme, nutmeg will help to improve the taste of the dish.
4. To prevent water evaporation, always wrap the tin tightly with foil.
5. You can diversify the classic delicacy by adding sweet potatoes, parsnips, celery root.

Video: Dauphinua Potato Gratin