The French have long conquered the world with their cuisine. Although this statement is a little and doubtful: the world either submitted or improved the recipes of French authors. However, the culinary of this country is carefully studied, researched and put in the basis of many, many dishes by innumerable cooks from different countries. The French also distinguished themselves in experiments with a root crop that was simple and beloved throughout the planet, inventing potato gratin. Far from culinary masterpieces, people have to understand: what is this, in fact, such?
Such an attractive word does not mean anything exceptional. Gratin is, in our understanding, an ordinary casserole. The most important thing in it is getting an appetizing golden crust. A dish can be a dessert, or maybe a savory meal. Moreover, nobody will turn his tongue to a pie, since the dough is not included in such a casserole in the least. The color of the upper crust also determines whether the resulting food can be attributed to gratin. If it is golden - this is definitely it. Brownish also with a slight stretch is suitable. But pale or dark talk about the ineptitude of the cook or non-compliance with the rules. In order to achieve the ideal, gratin (from pure potatoes, with additives or from something else) is first baked in a not too hot oven (about 180 degrees), and then “brought to mind” at 230, or even 250 about S.
Why not diversify the original dish! But we will start with the simplest and find out how to make potato gratin. And only from it. For starters, peeled and washed tubers in the amount of 1 kg are cut into fairly thin circles. Two incomplete glasses of cream are heated, but not boiled. Grams of 200 hard (favorite grade) cheese are rubbed, and two-thirds of the total amount is poured into the cream. When it is melted and mixed with them, a teaspoon of ground nutmeg and two crushed cloves of garlic are added. Having achieved complete homogeneity of the mass, the vessel is removed from the stove. In a baking sheet with high sides, a layer of potato circles is laid out and poured with sauce. This alternation is repeated until the components run out. The form is put in the oven for half an hour (the fork should freely pierce the gratin from the potatoes). After which the temperature rises, and he himself is filled with the left cheese and returns to the oven for another 5 minutes. An already prepared dish is covered with spices and Provencal herbs.
Meat is still a very attractive product in the eyes of the majority of the population. How to cook gratin from potatoes with minced meat? There is not much difference with the method of cooking it only from your favorite tubers. The potato is also thinly cut and laid out on a greased baking sheet. From above it is laid with plates of garlic, on which a thick layer of minced meat is placed. Choose meat for him to your liking, but keep in mind - chicken can be dry in the final dish, it is better to mix it with pork. Minced meat sprinkled with grated cheese. And such layers are repeated as many times as needed. The last to be sprinkled with cheese. A sort of cake is placed in the oven for half an hour. At this time, the sauce is prepared from an incomplete glass of milk, eggs, pepper and salt. If desired, spices and fresh herbs are added there. When the time allotted expires, gratin from potatoes with minced meat is poured with dressing, again it is put into the oven for 10 minutes. Usually, 300 grams of minced meat and the same amount of cheese are taken for 600 grams of potatoes, but the ratio of the components can be varied to your liking.
It harmonizes very well with the same mushrooms. However, the preparation of such a variation has its own nuances. If you want to make mushroom gratin from potatoes, the recipe advises tubers (pieces 5) to first cook in their uniforms, and only then, chilled and peeled, cut them into mugs. Then cut a small piece of bacon or fat ham (grams per 100) into cubes, like a bulb onion, and a quarter kilo of champignons with beautiful plates. First, bacon is fried in vegetable oil, then onions are added, and lastly, mushrooms. When everything gets a pleasant golden hue - pepper, salt and remove from the stove. Season with dill and gently pour a glass of unsweetened yogurt with gentle stirring. Separately, whip a glass of cream with finely grated 200 grams of cheese. Lubricate the container in which the potato gratin is baked, grease, evenly place the tubers, cover them with champignons and pour the sauce. Further, according to the standard: 20-30 minutes in a not very hot cupboard, then another fifteen - sprinkled with cheese in very hot.
If you cooked such a dish and you managed to get bored with potato gratin, the recipe can be supplemented with a variety of ingredients. Some cooks even swap layers, and prepare the ingredients in their own way. So, the same gratin from potatoes with minced meat can be prepared from fried meat component (half a kilo), mixed during the frying process with chopped onion and chopped loin and smoked sausage (100 g each). Further more interesting. A set of vegetables is placed in the baking dish: broccoli, bell pepper, green beans, mushrooms - anything you like, you can even frozen. The total weight of the kit is again a pound. 0.5 l of cream is poured evenly on top and cheese is poured. Next comes the minced meat with mouth-watering additives, chopped 6 potatoes, seasonings, cream again and cheese again (in the same quantities). Bake and then go with the dish to the hungry guests.
The basic principle by which gratin is made from potatoes with chicken is preserved: a layer of potatoes - a layer of fillet, cut into long strips. And so - until the components run out. But the sauce is prepared differently. The onion is steamed, a little flour is poured into the pan. When everything is slightly thickened, a 200-gram packet of sour cream is poured. The mass in the pan becomes homogeneous - a glass of water, pepper, nutmeg and salt are added. This filling is filled with a “pie” on a baking sheet, grated cheese is poured on top. And then we are going along a familiar path. The taste is new, but also wonderful!
The potato gratin recipe is known all over the world, it is prepared by the most luxurious restaurants in France. If you are tired of everyday food and want to diversify your home menu, then arrange an evening of French cuisine and prepare a favorite dish of all French - Gratin from potatoes. Translated from French, gratin means casserole or crust. From this it follows that the dish will be baked, and from the simplest products that are in any kitchen.
It is not known for certain exactly when the gratin recipe appeared, since it is known that potatoes appeared in France around the 19th century, that is, the recipe definitely appeared later than this period. Yes, and who exactly was the creator, too, no one knows, yet Gratin Dofinua has become a very popular dish throughout the world. And it doesn’t matter whether you are a millionaire or a person of average income, you can cook this delicious dish yourself at home, without having any culinary skills, it’s enough to be able to peel potatoes. But the potatoes in this dish are perhaps the most important ingredient. Cooking gratin does not take much time, so if guests are already coming to you, this dish will already be ready for their arrival.
The classic gratin recipe from potatoes implies the use of only fresh and high-quality products.
And now we offer you a step-by-step classic recipe for making potato gratin with a photo.
Follow our instructions and you will get a gratin dish, you’ll just lick your fingers. Ingredients:
Step-by-step cooking of a French dish:
You can cook this French dish according to a slightly different recipe. It will be step by step analyzed in our video under the article. Enjoy your meal or Bon appetit, as the French say.
As you can see, the recipe for potato gratin is so simple that, at first glance, there is nothing special about it. Nevertheless, this dish is very tasty, it can not be called a side dish or pie, it is just a gratin or a potato casserole. To date, many cooking options have been invented for this popular dish. Gratin with chicken or seafood, and instead of potatoes, someone likes to add rice. Any option is prepared according to the same classical scheme. Gratin has its taste appeal only immediately after the oven, the next day, potatoes will already be so crispy. And there is no reason to talk about low-calorie dishes, since there are potatoes, cream, and cheese. Losing weight, of course, have to control themselves.
Potato gratin - A dish that is prepared using the culinary reception of the same name. Many mistakenly assume that gratin is a kind of gourmet dish, but in fact gratin is a way of preparing such a dish. In this recipe we will bake fragrant potatoes in a delicious, specially prepared creamy sauce. Since the dish is quite simple in itself, we will pay more attention not to the potato itself, but to the sauce for it. At home, such potato gratin turns out to be incredibly tasty and it is very simple to cook.
Sauce is one of the most important and basic elements of gratin. The taste and quality of the finished dish directly depend on the sauce.
A step-by-step recipe for the dish with the photo is presented below, from it you will learn how to cook a delicious and rich gratin sauce from fat cream and milk. To give our sauce a more piquant and interesting taste, we will add onion, nutmeg and spices to the sauce during cooking. Each of these ingredients will complement and nourish the taste of the future dish.
Let's start creating potato gratin with cheese!
We will prepare and select all the necessary elements for the preparation of delicious potato gratin.
Choose a suitable refractory baking dish for potatoes, generously grease its bottom and walls with a slightly melted piece of butter. Send the finished form to the refrigerator for a while. Crush the indicated number of garlic cloves with the flat side of the knife: it will clean easily and quickly. Cut the garlic with a knife as small as possible.
In a saucepan, combine the required amount of milk with grated nutmeg, add one bay leaf, a third of the whole chopped garlic, chopped parsley, thyme leaves and leek. We mix the ingredients and bring the liquid in the saucepan to a boil, turn off the heat and leave the sauce to infuse for 10 minutes.
We wash all the potatoes that we have, peel and cut them into thin thin circles: the thinner these plates are, the tastier and more tender the gratin will be. Potatoes can be cut with a very sharp knife or on a special grater. We spread the potatoes in even layers in a frozen greased baking dish. When the first layer of potatoes completely covers the bottom of the form, sprinkle the plates with chopped garlic and spices, salt and pepper to taste. Repeat manipulations with all chopped potatoes.
The necessary amount of fat milk is added to the cream, mix the ingredients. Pass the finished sauce through a colander in order to get rid of onions and bay leaves. Prepared potatoes in a heat-resistant form pour the already peeled creamy sauce.
Preheat the oven to 180 degrees and send the form in it with gratin to cook for 40 minutes.
We rub a piece of hard cheese on the smallest grater. After the specified time, we take out the form from the oven, sprinkle the potatoes with cheese and again send it to bake for another 6-8 minutes until a golden crust is formed.
We take out the form and give the potatoes time to cool, then cut and serve hot.
Potato gratin ready. The dish can be decorated with fresh herbs and served with a variety of sauces.
Bon Appetit!
Ecology of consumption. Food and Recipes: Is there really a “wrong” potato gratin? I'm not sure, actually ...
Is there really a “wrong” potato gratin? I’m not sure, actually. It seems to me that if you take potatoes, chop it, drown in cream and grated cheese, and bake it all, the result will be tasty no matter what.
Gratin is a very basic dish. Extremely simple. Very tasty. Incredibly high-calorie. And very satisfying. Prepare it for those you love. If they still do not like you, then, having tried the recipe, they will surely fall in love.
Gratin recipes on the Internet are full. At one time, I stopped following recipes and began to cook the dish “by eye”, often with varying degrees of success.
What I wanted: tenderness and creamy consistency, a light aroma from seasonings and a dense texture (so that the gratin can be beautifully cut and served).
What happened sometimes: burnt cream, too much oil, friable consistency. Tasty, but not that.
Gratin, in the end, they taught me how to cook in a culinary school and revealed a few secrets. Without any remorse I share secrets with you - everyone has the right to know how to cook delicious food.
Cook gratin, tightly covering the form with foil.We do not want the water to simply evaporate in the oven. Instead, we need to keep it in the dish.
If you want to diversify gratin, use a combination with other vegetables: sweet potatoes, parsnips, celery root. The basic rule is two layers of potatoes, the third layer is vegetable.
COOKING METHOD:
1. Combine cream, milk, crushed garlic, ½ teaspoon of salt, freshly ground black pepper and a pinch of nutmeg.
2. Lubricate the baking dish with butter well. Partially overlapping pieces of potato one on top of another, line the shape with a potato layer. Lightly salt. Spread two more layers of potatoes, then add a third of the milk and cream sauce.
3. Repeat with the remaining potatoes and pour the remaining sauce onto the pan. Cover the mold with foil and send to bake in the oven for 45-60 minutes. Remove the pan from the oven, check the potatoes and let the gratin stand for 10 minutes. Cut the gratin into pieces of the desired shape and serve as a side dish.
Also delicious:
In the traditional version, in the last minutes of making gratin, it is sprinkled with sharp grated cheese - gruyere, for example. I believe that the cheese interrupts the delicate taste of potatoes, and do not use it. But if you like melted cheese (who doesn’t like it?), Add it in the last 10 minutes of cooking (you need about 50 grams of grated cheese) and cook without foil at a temperature of 200 degrees (the main temperature for cooking gratin is 160 degrees).published
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The famous dish of French cuisine, which has won the hearts of many people around the world, can be easily prepared at home. The classic potato gratin is easy to prepare, today we will tell you a step-by-step recipe that will help you prepare delicious potato gratin. This hearty meal can be prepared as a side dish for lunch or dinner and complement the main meat dishes.
Calorie content and nutritional value of French gratin from potatoes are calculated per 100 grams of the finished dish. The composition of potato gratin includes potatoes, milk, cream, cheese.
The table contains indicative values. Classic Gratin BJU can vary significantly, depending on the ingredients used.
The classic potato gratin recipe involves the simultaneous use of both heavy cream and milk. The thing is that milk can release more liquid during cooking, and this in turn will make the potatoes even more tender. Gratin potatoes can be cooked in the oven or in a pan, but we will tell you a classic recipe with a photo, which involves the use of an oven.
Step 1.
Cooking French potato casseroles will begin with the necessary preparation of products. Potatoes must be thoroughly washed and peeled.
Step 2
Cut the prepared tubers into thin plates. This is one of the most important stages, it just now depends on how gentle French gratin will turn out. The thinner the potato plates, the more tender the dish will turn out. To reduce the cutting time, you can use a special grater.
Step 3
This step is no less important than the previous one. To potato gratin was a beautiful golden color with a fragrant crust, you must prepare a creamy sauce. In a deep bowl, mix warm cream and milk. They should not be warmed up, you can simply leave it for an hour at room temperature.
Step 4
Salt and pepper, then add the grated nutmeg.
Step 5
French chefs know like no other how to make a delicious sauce. We will use the little culinary cunning of our colleagues from France and correctly chop the garlic cloves.
First, crush the garlic a little with the flat side of the knife, and then finely chop. Garlic sliced \u200b\u200bin this way will give the dish more of its juice and, as a result, of taste.
Gently transfer it to a creamy sauce and mix.
Step 6
With butter, grease the dishes in which you will bake potato gratin.
Step 7
Transfer half the potatoes to the dishes in neat, even layers and fill with a portion of the creamy sauce.
Step 8
Then lay down the remaining potato plates in layers and pour over the sauce again.
Step 9
Carefully wrap the future potato gratin in foil and put in the oven for 45 minutes preheated to 160 degrees. At such a low temperature, it is necessary to cook the dish almost until ready.
