Potato gratin: TOP 4 recipes

Recipe contents:

How to cook potato gratin - secrets and cooking rules
Potato gratin: classic recipe
Potato gratin French style
Potato gratin with minced meat
Potato gratin with meat
Video recipes

Gratin is a basic dish that involves baked foods with a crust. Fish, meat, vegetables and sweet treats are usually prepared in a similar way. The dish is very easy to prepare, it comes out incredibly tasty, and at the same time indescribably nutritious. Now let's focus on making potato gratin, when preparing it you must follow several main rules. We'll talk about them below.

How to cook potato gratin - secrets and cooking rules

Potato gratin: classic recipe

Calorie content per 100 g - 144 kcal.
Number of servings - 2
Production time - 1 hour 15 minutes

Ingredients:

Potatoes - 0.5 kg
Cream 35% fat - 60 g
Salt - 1 tsp. or to taste
Thyme – 2 g
Nutmeg - 0.2 g
Cheese - 30 g
Milk – 200 ml
Garlic - 2 cloves
Ground dark pepper - a pinch
Butter - 20 g

Potato gratin French style

A step-by-step recipe for potato gratin in French - a unique dish that is served in the best restaurants in France. With all this, this dish can easily be prepared at home without the help of others.

Ingredients:

Potatoes - 8 pcs.
Testicles - 1 pc.
Cream 15% fat - 200 ml
Garlic - 2 cloves
Cheese - 200 g
Salt - 1 tsp. or to taste
Ground dark pepper - a pinch
Nutmeg - 0.5 tsp.
Vegetable oil - 1 tbsp.
Ground reddish sweet paprika - 1 tsp.

Step-by-step preparation of potato gratin in French:

Wash the potatoes, peel and cut into thin round slices of 4 mm.
Grate the cheese.
Combine the eggs with the cream and beat lightly with a whisk. Add one clove of garlic, passed through a press, paprika, nutmeg, pepper, salt and stir.
Grease the baking dish with oil and sprinkle with the second clove of garlic, which you grate on a small grater.
Place potato layers on top, seasoning them with salt and ground pepper.
Pour the cream sauce over the potatoes sparingly and sprinkle grated cheese on top.
Preheat the oven to 180 degrees and bake French potato gratin for 45 minutes with the lid closed.

Potato gratin with minced meat

The recipe for potato gratin with minced meat is a hearty and authentic dish not only for the whole family for dinner, it can also be served with success on a festive table.

Ingredients:

Potatoes - 1 kg
Parmesan – 75 g
Cream - 400 ml
Garlic - 2 cloves
Dried thyme - 1 tsp.
Salt - 1 tsp. or to taste
Ground dark pepper - a pinch
Butter - for greasing the pan
Pork – 600 g
Onions - 1 pc.
Vegetable oil - for frying

Step-by-step preparation of potato gratin with minced meat:

Peel the potatoes and cut into thin slices.
Grate Parmesan on a large grater.
Combine cream, thyme and grated garlic. Salt, pepper and stir.
Rinse the meat and grind in a meat grinder.
Peel the onion and chop into thin half rings.
Pour vegetable oil into a frying pan, heat and add minced meat. Fry it for 2 minutes and add onion to it. Season with salt and pepper and continue cooking for another 5 minutes.
Grease a baking dish with butter and lay out several layers of potatoes, which you can season with salt and pepper. The height of the potato layer should be about 7 mm.
Sprinkle cheese shavings on top.
Afterwards, moderately distribute the minced meat with a width equal to the potato layer and also sprinkle with cheese.
Continue a similar function with all potatoes, minced meat and cheese.
Pour cream over the prepared products, cover with foil and place them in a preheated oven at 180 degrees for 45 minutes.
Afterwards, remove the foil, sprinkle with cheese and put the pan back in the oven for 15 minutes.

Potato gratin with meat

Do you want to amaze your family and guests? Prepare a potato and meat gratin. This is a common and fairly economical dish, yet fragrant and tasty. An appetizing crust and juiciness of the dish are guaranteed!

Ingredients:

Potatoes - 600 g
Hard cheese - 300 g
Egg - 1 pc.
Garlic - 2 cloves
Milk – 150 ml
Salt - to taste
Pepper - to taste
Beef – 300 g
Any kind of oil - for greasing the baking dish

Step-by-step preparation of potato gratin with meat:

Peel the potatoes and garlic and cut into thin slices.
Rinse the meat, dry and cut into small cubes.
Mix milk, egg, salt and pepper.
Grate the cheese.
Grease a baking dish with oil and place potatoes in one layer. Sprinkle it with garlic, salt and pepper.
Place a layer of meat on top, sprinkle with cheese shavings.
Repeat alternating layers until the ingredients are complete. The outermost layer should be cheese.
Pour milk sauce over the products and cover with a lid or foil.
Place the dish in a preheated oven at 180 degrees for 45 minutes.

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 its crispy light brown top layer. The French bake meat, vegetable, berry, and fruit gratins, but potato gratin is considered traditional, the recipe for which we will now look at.

Ingredients

Step-by-step production

Video recipe

Watch the video recipe in which a French cuisine expert claims that gratin is prepared without cheese. This is interesting!

Benefits for the body

Gratin is very useful because:

prepared from potatoes, which have the highest nutritional value;
undergoes gentle heat treatment in the oven;
used in production are cream and cheese, rich in calcium, milk protein and other useful elements;
It is prepared with nutmeg, which enhances the taste of the other ingredients and gives the dish a typical smell.

French casserole is just a tasty dish that you want to eat again and again, but remember that it is high in calories, so limit yourself to one serving to continue to stay slim.

Other recipes

From Yulia Vysotskaya

Yulia Vysotskaya’s potato mixture comes out soft and creamy. Because in making the sauce she uses regular hard cheese and fine Brie cheese, which she places on the top layer of potatoes. The dish comes out of the oven sizzling, with a wonderful fried cheese crust. Very tasty! Prepare the same way.

Seafood

Seafood is boiled and topped with a special Bechamel sauce with cream. This unusual dish will be soft due to the dairy ingredient and very delicious due to the cheese crust on top. To prevent our unique dish from burning, it is necessary to bring the seafood to full readiness and only then sprinkle it with grated cheese and put it back in the oven for 5 minutes. The top fried layer will amuse you with both taste and beauty.

With minced meat

Everything is the same as in the usual traditional version, but between the layers of potatoes or vegetables, if you are preparing a vegetable version, you need to lay a layer of minced meat. We remember the main thing in our dish – a colorful crust, so we sprinkle everything with cheese 5 minutes before it’s ready and take it out of the oven when the top layer turns golden brown. I advise you to simmer the meat with onions and garlic in advance so that the food cooks faster. With minced meat it will be richer and even tastier.

In fact, it is a vegetable casserole prepared using the gratination method, in other words, with a baked golden crust. You can take any vegetables that are comfortable to cut into slices. Vegetable casserole is served as an independent dish or as a side dish for meat and fish dishes, hot, warm or cool. Vegetables are baked in a milk-cheese sauce until appropriately fried, but if you want it to be a real French gratin, sprinkle generously with grated cheese on top and get an appetizing crust, and under it tender, soft and fragrant vegetables.

Vegan

For the vegan option you will need “Not Milk” 3.2% fat, vegan cream 12% fat and vegan cheese. Everything else is based on the traditional potato recipe. For beauty, we’ll add colored vegetables and bake a delicious dish called “Graten Dauphinois.” Well, very tasty! Make this recipe even if you are not vegan.

Useful tips

In order for our current dish to turn out tasty and beautiful, it is necessary to very carefully and thinly cut the potatoes into slices (even thin circles).
French potato casserole can be prepared with various entrails: minced meat, mushrooms, ham, chicken, and various vegetables.
I always soak the potatoes ahead of time so that the starch is removed from them.
French casserole is made not only from potatoes. A gratin made from vegetables, seafood, berries and fruits is very tasty. All these dishes are also called gratin, because it is not a specific dish, but rather a specific method of baking goods.
According to the technological map, the gratin sauce is prepared using broth and butter with the addition of onions, which are stewed in snow-white wine. But usually no one bothers that much and simply cook it with cream, adding nutmeg.
The potatoes are baked in the oven under foil at a temperature of 160 degrees until they soften, and to get a perfect crust, you need to remove the foil and increase the temperature to 200 degrees.
The French casserole does not necessarily need to be topped with cheese; you can simply top it with the rest of the creamy cheese sauce. Although in the traditional version, ⅔ of the cheese is placed in the sauce, and ⅓ is left to sprinkle on top.
Gratin is served hot, warm or cool. If you leave it in the refrigerator overnight (that is, in the dark) , the next day it will be even tastier, and it can be used as a side dish for meat and fish dishes.
French casserole, like any other, is difficult to remove from the pan. Cut it into even pieces and carefully remove them with a spatula. Serve in a beautiful bowl, garnished with herbs.

Conclusion

We figured out how to prepare a good dish of potatoes with cheese under the wonderful name “Graten”. It turns out that this is an ordinary potato casserole in creamy cheese sauce, but the potatoes, which melt in your mouth, are worthy of such a unique name. This is quite tasty!

What kind of potato dishes do you prepare? What additional ingredients do you use?

Be sure to prepare this French casserole recipe for lunch. Tell us what happened to you in the comments.

Sequence of making traditional potato gratin

One of the most famous dishes of French cuisine is the classic potato gratin. This is a mind-blowing recipe that has captured the hearts of almost all people with its unsurpassed taste. In restaurants, this delicacy is served as a side dish for meat, but it can also be prepared as a main dish.

Classic gratin recipe in the oven

This manufacturing method is the most common. Such a dish is very easy to create at home, without even having culinary skills. If you prepare potato gratin correctly, you will get an indescribably tasty and satisfying dish. It can be served for lunch, breakfast and, of course, dinner.

For this dish you need:

kilogram of potatoes (medium size);
cream with a fat content of at least 15% - about 300 ml;
hard cheese – 200 gr;
dessert spoon of butter (can be replaced with vegetable oil);
two medium cloves of garlic;
a pinch of crushed nutmeg;
salt and pepper as desired.

In order for the gratin to come out like in a French restaurant, you should use not only cream, but also cow’s milk to make the sauce.

The tubers must be thoroughly washed under running water. Remove the skin and cut into thin slices. To do this, you can use either a knife or a special shredder.

All potato mugs must have the same thickness.

To make the sauce, you need to melt the butter in a saucepan or iron bowl. Then add cream, nutmeg and salt to it.

Finely chop the garlic. It can also be crushed using a press. Combine the resulting slurry with oil and seasonings.

Grate the cheese using a large hole grater and add to the sauce. Set a handful aside to sprinkle on the finished dish. When prepared correctly, the sauce should be slightly salty.

Preheat the oven perfectly. Place the chopped potatoes in a saucepan and cook for 5 minutes. At the end of the allotted time, discard the main ingredient in a colander.

To bake a traditional potato gratin according to this recipe, it is recommended to use a baking sheet with high sides. Grease the inside of the container generously with oil. Place a third of the potatoes on a medium-sized baking sheet. Pour the prepared sauce on top. There must be enough water so that the circles are completely hidden under it. Then place the next ball and brush with sauce again. If there are still potatoes left, then form the next layer.

Sprinkle everything with grated cheese on top and place in the oven. Bake for 30 minutes.

To prevent parts of the potatoes from sticking together during cooking, they should be soaked in cool water beforehand.

You can taste the dish after a fragrant golden crust appears on the surface. Read also: French-style potatoes in the oven recipe with photos step by step!

Classic gratin with cream and milk

To make this potato gratin recipe, you can also use a slow cooker. The manufacturing process is similar, the only difference is the baking period. Depending on the number of potatoes and the thickness of the circles, the time increases or decreases.

Ingredients for making the dish:

half a kilogram of potatoes;
garlic clove;
a pinch of ground nutmeg;
a glass of fresh cow's milk;
half a glass of heavy cream;
about 10 grams of butter;
55 gr. Gruyère cheese (can be changed);
a little dark crushed pepper;
sea salt (optional)

To make gratin, it is better to use those varieties of potatoes that retain their shape during the manufacturing process.

It is recommended to start preparing the dish with the sauce. Combine cream and milk in a deep container. Both ingredients should be at room temperature.

Video recipe for making potato gratin

Potato gratin

Production time: 1 hour

Number of servings: 6 pcs.

Ingredients

Video for the recipe “Potato Gratin”

Potato gratin with cheese and cream

The French word gratin has many different meanings, including culinary ones. Therefore, dishes baked with sauce and sprinkled with grated cheese or breadcrumbs, in place of which an appetizing crust appears, are more accurately called “au gratin”. It is with this prefix that this dish is indicated in restaurant menus and recipes.

To prepare any kind of gratin, including the classic one made from potatoes, it is very important to correctly select the temperature at which you need to cook the dish, as well as the time. It must be cooked at a low temperature until almost done, but a golden crust is created at the highest temperature.

This dish can be prepared in the oven, in the microwave, if it has a “microwave + grill” mode, there are even recipes for a slow cooker and an open grill. But it comes out especially tasty in the oven.

Previously, in France, classic gratin was often served to persons of royal blood (the internal environment of the human and animal body) , and was called dauphinois. Specifically, in this recipe it was recommended to add grated nutmeg to the sauce, and rub the frying pan with garlic before placing the potatoes in it. We simply added chopped garlic to our gratin, specifically to the creamy sauce - it turned out just as tasty. If desired, you can stir lightly grated cheese, chopped dill or your favorite spices into the cream. With such seasonings, this side dish will turn out to be especially tasty.

How to prepare “Potato Gratin” step by step with photos at home

Our gratin recipe contains potatoes, hard cheese, a few cloves of garlic, spices and watery 10% fat cream.

Peel 3 cloves of garlic and cut into thin slices.

Pour 500 ml of cream into a saucepan, add chopped garlic, 1 teaspoon of nutmeg, salt and ground black pepper to taste (1-2 pinches). Bring to a boil and remove from heat.

Peel 700 g of potatoes, thoroughly wash and cut into thin slices of 3-4 mm.

Grease a baking dish with butter. For those who like a special taste, you can add a clove of crushed garlic to the oil. Carefully lay out the potatoes in layers or according to the principle of fish scales, pouring cream sauce over them.

So lay out all the potatoes and pour cream over them. Place in an oven preheated to 180°C for 35-45 minutes.

Grate 150 grams of hard cheese on a small grater.

When the potatoes are already soft, take out the pan and sprinkle generously with grated cheese.

And then put it in the oven for another 5-10 minutes, at a temperature of 200°C, to obtain a golden crust. Bon appetit!