The recipe for potato gratin is known all over the world, it is prepared by the most luxurious restaurants in France. If you are tired of ordinary food and want to diversify your home menu, then arrange an evening of French cuisine and cook the favorite dish of all the French - potato gratin. Translated from French, gratin means casserole or crust. It follows from this that the dish will be exactly baked, and from the simplest products that are in any kitchen.

It is not known for certain when exactly the gratin recipe appeared, since it is known that potatoes appeared in France around the 19th century, that is, the recipe appeared definitely later than this period. And no one knows who exactly was the creator either, nevertheless, Gratin Dauphinois has become a very popular dish all over the world. And it doesn’t matter if you are a millionaire or a person with an average income, you can cook this gourmet dish yourself at home, without having any culinary skills, it is enough to be able to peel potatoes. But potatoes in this dish are perhaps the most important ingredient. Gratin does not take much time to cook, so if guests are already coming to you, this dish will be ready for them when they arrive.

How to choose products for gratin?

The classic recipe for potato gratin involves the use of only fresh and high-quality products.

The same applies to the choice of potatoes. It is best to choose yellow potatoes that do not boil soft. It will look beautiful if you pick up tubers of approximately the same size with the correct shape. Then you will get not only a delicious dish, but also a very beautiful one.
Cream is another important ingredient without which potato gratin is impossible to cook. Cream of what fat content to use is up to you. You can only heed the advice: if you decide to cook potato gratin without cheese (originally the classic gratin was without cheese), you can take fatter cream, but if you add cheese, then it is better to take cream no more than 15% fat. The use of both cheese and heavy cream is a rather heavy combination for the stomach.
You can't make potato gratin without nutmeg either. Although no, cook, but the taste will be lost. In general, you need nutmeg, in addition, this spice has many useful properties.
And finally, we will discuss hard cheese. This ingredient is not the most important, but thanks to it, a crispy and fragrant crust appears on the gratin. It is best to choose hard cheeses, and do not take cheap cheese or the one that was lying around in the corner of your refrigerator. Approach responsibly to the choice of cheese, as the taste of the gratin will depend on it.
This, of course, is not the whole list of ingredients, this is what gratin will not be gratin without. But you can add minced meat and mushrooms for a change. By the way, gratin with mushrooms gets very tasty, especially if the mushrooms are fried with onions.

Gratin recipe step by step

And now we bring to your attention a step-by-step classic recipe for making potato gratin with a photo.

Follow our instructions and you will have a finger-licking gratin dish. Ingredients:

Medium potatoes - 10 pcs;
Garlic - 2 cloves;
Cream of medium fat content - 1 package 200-250 gr.;
Egg - 1 pc.;
Cheese - 250 gr.;
Seasoning (salt, pepper, nutmeg) - to taste;
Butter - for greasing the pan.

French recipe step by step:

Peel the potatoes, wash them thoroughly and cut into thin sticks no more than 3 mm thick. The basis for the future gratin is ready.
Grate hard cheese on a fine grater.
Now let's move on to making the sauce. Beat eggs with a mixer, add cream, salt, garlic, pepper and nutmeg to them. Mix everything thoroughly.
Grease a baking sheet with butter and place potato wedges in it. Drizzle potatoes with cream sauce and sprinkle with grated cheese.
Turn on the oven to heat up to 180 degrees. Bake the potato gratin in the preheated oven for about 45 minutes.
Remove the finished dish from the oven and you can serve it to the table.

You can cook this French dish with a slightly different recipe. It will be disassembled step by step in our video under the article. Bon appetit 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. However, this dish is very tasty, it cannot be called a side dish or a pie, it is just a gratin or potato casserole. To date, many options for preparing this popular dish have been invented. 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 palatability only immediately after the oven, the next day, the potatoes will already be so crispy. And there is no need to talk about the low calorie content of the dish, since there are potatoes, and cream, and cheese. Losing weight, of course, will have to control themselves.

Video: Recipe for potato gratin from chef Ilya Lazerson

Gratin is a French dish of vegetables, meat or fish baked in the oven in a creamy sauce with a cheese crust. The main ingredient is chosen, but many housewives prefer potatoes. Because potato gratin according to the classic recipe turns out to be tasty and satisfying.

Description

The classic potato gratin recipe involves cooking it in the oven. In this way, the dish is prepared easily and simply. It is served at any meal - for breakfast, lunch, dinner and for the festive table.

Despite the simplicity of preparation, the dish requires compliance with some rules and recommendations:

Root crops are used both raw and processed with boiling water.
To prepare the filling, cream or a combination of cream and milk is required. When using milk-free cream, the potatoes are firm and crusty. The combination of sivok with milk makes the main ingredient soft and tender.
The taste of the dish is improved by seasonings to choose from: chopped garlic, a mixture of peppers, ground ginger. Thyme, coriander, nutmeg and other spices are also added.
In a potato dish, the presence of meat is permissible: poultry, veal, pork. To prepare the meat filling, the fillet is cut into slices, chopped into pieces or passed through a meat grinder. Meat plates or pieces are pre-fried in a pan until incompletely cooked.
The baking dish (or baking sheet) is smeared with vegetable or butter melted butter before laying out the products to prevent burning.
It is better to choose such baking dishes in which the dish will be served at the table, because. it will be difficult to shift it from the form.
Gratin is prepared at medium gas power or slightly above average. High temperatures are avoided so that the creamy sauce retains its structure.
Before going to the oven, the form with vegetables is covered with foil - so the potatoes are better soaked. The foil is removed 10 minutes before the end of cooking, which helps to form an appetizing crust.

Ingredients

Potato gratin requires a minimum of ingredients:

500 g potatoes;
60 g of heavy cream;
200 ml of milk;
150-200 g of cheese;
½ tbsp drain. oils;
1 tsp salt;
seasonings to taste (optional)
1 chip. ground black pepper;
2 garlic cloves.

Ingredients listed are for 3-4 servings.

Cooking time for potato gratin is 75-80 minutes.

Calorie content per 100 g of the finished dish is 144 kcal.

Cream is taken with a fat percentage of at least 30 to prepare a high-calorie dish. The dietary option requires the use of a low-fat dairy product.

Of the seasonings, the classic recipe includes 2 g of thyme and 0.2 g of nutmeg, ½ tsp. paprika. All-purpose seasonings for vegetables, seasonings for potatoes and meat are also often used.

Cooking steps

To get a tasty and fragrant dish, you need to follow a certain sequence of actions:

Lubricate the baking dish inside with butter and put it in the refrigerator - the oil will harden and not drain to the bottom.
Grind the garlic in a convenient way: a press, a fine grater, a knife.
Cheese grate with large holes.
In one small saucepan, mix milk with spices, salt and garlic, boil the resulting mixture. Normally, when it turns out a little oversalted.
Remove the saucepan from the heat, cool for 10 minutes, then pour the cream into the milk mixture, add half the grated cheese, mix.
Peeled vegetables, cut into circles 3 mm thick.
Boil water in a separate saucepan, pour potato circles into it and cook for 5 minutes, then pour into a colander.
When the hot water drains, transfer the vegetables to a bowl and cover with cold water for 5-10 minutes. This is required so that the circles do not stick together during baking.
Take the baking dish out of the refrigerator. Spread the potatoes in layers with a slight overlap of circles on top of each other, pour sauce over each layer.
Sprinkle the last vegetable layer with the rest of the grated cheese, cover the form with foil, securing its edges.
Put the mold in the oven for 20-30 minutes. When the time is up, remove the foil and continue baking for 5-10 minutes.

Gratin with minced meat and potatoes is prepared according to the same principle, but with slight changes. 300 g of minced meat and 1 egg are added to the ingredients (it is driven into minced meat for fastening), and 100 g more cheese is taken. Minced meat is laid out on top of the potato layer mixed with cheese, sprinkled with cheese again on top.

If the ingredients include meat, then it is taken in the amount of 300-400 g. You will need 100-150 g more cheese than in the classic recipe, and 1 egg is added to the creamy sauce. Meat plates are laid out in the first layer in the form, then grated cheese (part of the total) and potatoes. Top the potatoes again with cheese.

2018-03-15

Hello my dear readers! I sincerely apologize for not writing anything for so long. I'm having a very difficult time right now - I'm busy with a new project, I'm running a column on Irina Zaitseva's blog. But today I left everything and brought you a wonderful recipe. We will prepare the classic potato gratin in several ways.

At the beginning of March, when snowdrops were already blooming everywhere, winter came with severe frosts for us. And immediately I wanted some kind of winter, very cozy, hot and fragrant potato dish. Most often, we bake potatoes, cut into thick circles, on a large hot cast-iron sheet in the gazebo in the yard.

But it seemed to me too cynical to bake potatoes at minus fifteen on the street. And then I remembered gratin - how long have I not cooked it! Nothing tastes better than a hot potato gratin and a glass of cold white wine! I have a lot of classic gratin recipes. I rummaged through my treasures and settled on a recipe that had not yet been tested, received a long time ago, but somehow not useful until now.

Most of all, I was attracted to this recipe by the fact that there were no unnecessary gestures with preliminary boiling, washing and drying of potato circles. I was too lazy to do all this. I had to pay for laziness with a rather long wait - the classic raw potato gratin was cooked in my gas oven for about two hours (thank you know who for the nightmarish quality of gas in Ukraine).

Classic potato gratin - recipe with photo

We will cook gratin in the oven. But it tastes best in the oven. If you are the lucky owner of a stove in which you can cook, then you are extremely lucky!

Ingredients for a 21 x 27 cm rectangle

One and a half kilos of potatoes;
150 g Gruyere cheese (Emental, Altai, Swiss);
50 g parmesan (can be without it);
350-400 ml of cream;
two cloves of garlic;
one teaspoon of dry thyme;
one teaspoon of butter (to lubricate the mold);
ground black pepper;
a pinch of salt.

How to cook

Wash the potatoes, peel them, wipe dry, cut into thin circles on a mandolin or other suitable kitchen gadget.

Grate cheese into a wide bowl, set aside about a third to sprinkle on top. Pour salt, black pepper, thyme into the same bowl, pour cream, put finely chopped and additionally crushed garlic, mix.

Dip mugs of potatoes into all this luxury, unstick them from each other and carefully coat each with cream.

Fold the potatoes in piles 5-6 cm long and spread them “on edge” in a refractory form previously well greased with butter.
Pour in the rest of the cream so that it covers three-quarters of the potato layer.
Cover the form with foil, place in the oven at 200°C. Remove the foil after half an hour. Pictured is half an hour later.

Place the gratin in the oven for another half hour.

At the end of this time, fill the gratin with the third mixture of cheeses set aside.

Put in the oven for another thirty minutes. Now you need to pull out a carefully baked potato circle and try. If it is soft and tasty, then the gratin is ready! I had to finish baking, because the oven did not want to heat up to the desired temperature. Here is the result in the photo. Sorry, I shot in the evening in very bad light.

Classic potato gratin with Brie cheese - Yulia Vysotskaya's recipe

In the classic recipe of Yulia Vysotskaya, spices are completely absent. Brie cheese plays the first violin here - its aroma is very specific and rich, and the creamy structure is magnificent! Without this ingredient, gratin will not turn out exactly the same taste as Yulia intended.

Ingredients

Six medium potatoes;
160 ml cream;
60-70 g butter;
180 g of any hard cheese;
160-180 g Brie cheese;
salt.

How to cook

Cut the potatoes into thin disks using any suitable kitchen gadget - a mandolin, a food processor, or a simple old-fashioned metal grater (remember, there are transverse wide cutters on one side). Pour boiling water in a saucepan so that it completely covers the potatoes. Bring to a boil, cook for two minutes.

While the gratin potatoes are cooking, melt a tablespoon of olive oil in 60-70 g of butter.

On a note

Hard cheese can be taken absolutely any. Even the windy leftovers of various cheeses that linger in your refrigerator will do.

In melted butter, add 160 ml of cream, grated hard cheese, stir, if necessary, add a little salt.

Drain water from potatoes. Grease an ovenproof dish with olive oil or butter. Put half of the potato discs in it, carefully fan them out in a circle and fill the middle of the mold.

Pour half of the mixture of grated cheese, cream and butter over the potato layer. Spread out the rest of the potatoes in a fan, pour out the rest of the filling. Arrange Brie cheese slices on top.

Put our future gratin in the oven at 200 ° C for thirty to thirty-five minutes. Pull out the gratin, try the potato - if it is soft, then the dish is ready. Leave the gratin to “walk” for a couple of minutes and serve an incomparable dish with a glass of cool white wine. Divine! Thank you Julia!

Madame Selvi's Classic Nice Potato Gratin Recipe

Gratin Madame Selvi is delicious to the point of insanity. I got the recipe from my friend, who lived in Nice for a long time. Madame Selvi was her neighbor and owner of a tiny six-course café. But what!

Ingredients

Five - six large oblong potatoes;
350 ml of the fattest cream (I have 35%);
two pinches of grated nutmeg;
130 g of the best butter;
one clove of garlic;
250 g emmental or gruyère cheese;
half a teaspoon of ground black pepper;
a teaspoon of dry thyme:
a pinch of salt.

How to cook

Mix cream with grated nutmeg. Grate cheese on a coarse grater.

The form in which we will bake the potato gratin, grease with oil and grate with a cut clove of garlic.

Grate the potatoes into thin slices, pour boiling water, cook for three minutes on low heat, drain the water.

Comment

You can make a lighter version of Madame Selvi's potato gratin with milk instead of cream.

Bake in the oven at 200°C for about 30-40 minutes.

Serve as a side dish with grilled meat, chicken or on its own.

Classic potato and zucchini gratin

Ingredients

Three large potatoes;
one small young zucchini (about 250 g);
one tablespoon of olive oil;
200 g of hard cheese (any);
300 ml of milk;
20 g flour;
a pinch of nutmeg;
a pinch of ground black pepper;
a pinch of salt.

How to cook

Washed and peeled potatoes, cut into thin slices. Boil in boiling water for two minutes, drain the water.

Wash the zucchini, cut into thin circles, wipe them dry, fry on a grill or dry frying pan. Don't let them "fall apart".

Melt butter and olive oil in a saucepan, put flour, fry together for thirty seconds, pour in hot milk, mix until smooth. Cook for 5 minutes over low heat, avoiding burning. Add grated nutmeg, a little salt, stir.

Cheese grate on a coarse grater. Throw half into the sauce, and set aside half.

Put a layer of potatoes in a greased form, not a layer of zucchini, pepper, pour over a third of the sauce. Repeat layers one more time. Top with sauce, sprinkle with reserved cheese.

Send the mold to the oven at 200°C. Bake for 30-35 minutes. Sprinkle the finished gratin with zucchini with fresh herbs.

My remarks

Dear my readers! I will be extremely happy for your comments. Subscribe to the blog newsletter to always be aware of new events on it. Post to your social networks if the information was useful to you. And also look at how to cook in Hebrew - the article has a lot of interesting recipes.

Always yours Irina.

Elusive vibes, luxurious undertones, gentle touches... All this can convey a bewitching voice.

Salvador Sobral

Ecology of consumption. Food and Recipes: Is there really a "wrong" potato gratin? I'm not sure, really...

Is there really a "wrong" potato gratin? I'm not sure, actually. It seems to me that if you take a potato, cut it, drown it in cream and grated cheese, and bake it all, the result will be delicious no matter what.

Gratin is a very basic dish. Extremely simple. Insanely delicious. Incredibly high in calories. And very satisfying. Prepare it for those you love. If they don't like you yet, they will love you once they try the recipe.

There are plenty of gratin recipes on the internet. At one time, I stopped following recipes and began to cook the dish "by eye", often with varying degrees of success.

What you wanted: tenderness and creamy texture, 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 butter, crumbly texture. Delicious, but not the same.

Gratin ended up being taught how to cook at a culinary school and was exposed to a few secrets. Without any remorse, I share my secrets with you - everyone has the right to know how to cook delicious food.

Instead of using cream, use a combination of cream and milk to make gratin. Why? Potatoes need moisture to be tasty and creamy. When exposed to high temperatures, the water in the milk evaporates, penetrates into the potato and makes it soft. There is much less water in the cream, but much more oil and proteins. Under the influence of high temperature, the cream separates - the proteins burn, and the butter melts. The oil makes the dish too oily, but does not penetrate the potatoes enough, resulting in not a dense, whole, creamy potato casserole, but individual pieces of potatoes, filled with oil.

Cook the gratin at a fairly low temperature. Together with milk, we still add a little cream - we want them to turn into sauce. This is only possible if the cooking temperature is controlled. Otherwise, the cream will separate.

To improve the taste of the dish, do not be afraid to add seasonings: a little garlic, thyme, nutmeg. The difference in taste will be very noticeable.

Prepare the gratin by tightly covering the pan with foil. We don't want the water to just evaporate in the oven. Instead, we need to keep it in a dish.

If you want to diversify the 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.

INGREDIENTS /for 4-5 servings/:

500 grams potatoes, peeled and thinly sliced
1 small garlic clove, finely chopped and crushed
A pinch of nutmeg
150 ml milk
100 ml heavy cream
10 grams butter
Salt pepper

COOKING METHOD:

1. Whisk together cream, milk, crushed garlic, ½ teaspoon salt, freshly ground black pepper, and a pinch of nutmeg.

2. Grease a baking dish well with butter. Partially overlapping potato slices one on top of the other, line the form with a potato layer. Lightly salt. Lay out two more layers of potatoes, then add a third of the milk-cream sauce.

3. Repeat with the remaining potatoes and pour the rest of the sauce into the mold. Cover with foil and bake in the oven for 45-60 minutes. Remove the dish from the oven, check the doneness of the potatoes and let the gratin stand for 10 minutes. Cut the gratin into desired shapes and serve as a side dish.

Also delicious: Baked Eggplant with Pepper Sauce

In the traditional version, in the last minutes of cooking gratin, it is sprinkled with spicy grated cheese - Gruyère, for example. I find the cheese overpowering the delicate taste of the potatoes, so I don't use it. But if you like melted cheese (who doesn't?), then add it in the last 10 minutes of cooking (you will need about 50 grams of grated cheese) and cook without foil at 200 degrees (the main temperature for gratin is 160 degrees). published

Cooking with love! Enjoy your meal !

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The vocabulary of Russian housewives is regularly updated. And not so long ago, a new word appeared in it - “gratin”, this is a guest from the English language, where gratin means “baked”. This word can be used to name different dishes prepared on the basis of meat, fish and even desserts, which are united by one thing - an appetizing, ruddy crust on top. In this material, a selection of gratin recipes from different products.

Classic potato gratin with cheese in the oven - photo recipe

The famous French gratin is a baked potato with a delicious cheese crust. Perhaps the best use of potatoes in your kitchen. This dish will forever become a favorite, both in the festive and everyday menu.

Ingredients:

Butter - 40 g.
Cheese - 140 g.
Potatoes - 1.2 kg.
Milk - 180 ml.
Cream (fat content 20%) - 180 ml.
Garlic - 2-3 cloves.
Black pepper.
Ground nutmeg.
Salt.

Cooking:

1. Peel and wash the potatoes thoroughly. Place it in a colander to remove any remaining water.

2. Cut the potatoes into thin slices. It is not necessary to grind it with a knife at all. It will be most convenient to use a special coarse grater. The slices should be about the same size.

3. Cut the garlic into small pieces. Place it in a small saucepan. Add butter.

4. Place the pot on the fire. Lightly fry the garlic, constantly stirring the mass with a spatula.

5. Pour milk and cream into a saucepan. Season this mixture with nutmeg.

6. Bring the milk to a boil. Place chopped potatoes in portions into the pan, mixing thoroughly with the sauce. Add salt.

7. Continue cooking potatoes in milk sauce until half cooked, stirring constantly. If the mass starts to burn, then add a little more milk.

8. In the meantime, prepare a baking dish. Brush a deep frying pan generously with oil.

9. Gently lay the boiled half-cooked potatoes in a mold, forming layers.

10. Top the potatoes with the remaining sauce in the pot. Add some black pepper.

11. Bake the gratin for 45 minutes (temperature 180°C). Make sure that the potatoes do not boil completely, but remain slightly firm, forming layers.

12. Take out the gratin. Sprinkle its surface with grated cheese. Drizzle lightly with cream and bake for a few more minutes.

13. Serve the gratin when it has cooled down a bit.

cauliflower gratin recipe

In the proposed gratin recipe, the main role is played by cauliflower. The product is very useful and well known to Russian housewives, but not particularly loved by households, especially children. But baked cauliflower with a stunningly beautiful crust will appeal to all family members, regardless of taste preferences.

Ingredients:

Cauliflower - 1 head.
Butter.
Garlic - 2 cloves.
Chicken eggs - 2 pcs.
Cow's milk - 300 ml.
Wheat flour - 2 tbsp. l.
Hard cheese - 100 gr.
Spices.
Salt.

Action algorithm:

The first step is to boil the cauliflower. To do this, rinse the head of cabbage, divide with a knife into small inflorescences.
Salt the water, add a little citric acid, boil. Dip inflorescences in boiling water. Cooking time - 10 minutes. Then the vegetables must be thrown into a colander.
Grate the baking dish with peeled garlic cloves, then the cabbage will acquire a delicate garlic flavor. Then brush the surface with butter. Put in the form of cabbage inflorescences.
The second stage is the preparation of the sauce; for it, bring the milk almost to a boil.
In a separate container, dissolve a piece of butter over low heat. Add flour and rub with a spoon until the lumps disappear.
Pour a little hot milk into this mass, bring to a boil again, keep on fire until thickened.
Cool slightly. Beat eggs, add spices and salt. Stir until smooth, pour sauce over cabbage.
Grate the cheese. Sprinkle on top.
Send the form to the oven. Baking time - 15 minutes.

Serve in the same dish as the cauliflower gratin. The dish can be a side dish, or act as an independent dish.

How to cook chicken gratin

The easiest gratin recipe is chicken and potatoes baked with sauce. This dish can be prepared by a novice hostess. You can complicate the dish by adding mushrooms to it, various vegetables are also good in this recipe - sweet bell peppers, tomatoes, eggplants. But first, the main thing is to master the simplest preparation.

Ingredients:

Raw potatoes - 4 pcs.
Chicken breast - 1 pc.
Onion - 1 pc.
Vegetable oil.
Sour cream - 1 tbsp. (15% fat).
Hard cheese - 100 gr.
Wheat flour - 1 tbsp. l.
Pepper, nutmeg powder.
Salt.

Action algorithm:

First of all, you need to sauté the onion in vegetable oil, after chopping it into cubes.
After the onion has acquired a ruddy color, pour flour into the pan, stir.
Then pour all the sour cream, another ½ cup of water, salt, add spices and nutmeg. Boil the sauce until thickened.
Separate the chicken fillet from the bone, cut into small thin bars.
Peeled and washed potatoes are also cut into very thin circles, you can use a knife or a special grater.
Pour some oil and sauce into a baking dish. Lay out half of the potato circles. Drizzle potatoes with prepared sauce. Lay the chopped chicken on it. Pour sauce over meat. Then a layer of potatoes. Pour in the remaining sauce.
Spread grated cheese on top. Bake until tender (about 40 minutes).

Remove the form from the oven. Cool slightly. Cut into portions. Serve with fresh vegetables and lots of herbs.

Gratin with minced meat in the oven

You can cook gratin not only from chicken or pork meat, but also minced meat. If you want a very satisfying dish, you can use minced pork, beef is suitable for diet food.

Ingredients:

Potatoes - 5-6 pcs.
Minced beef - 300 gr.
Onion - 4 pcs.
Paprika - 1 tbsp. l.
Garlic - 1-2 cloves.
Cognac - 2 tbsp. l.
Greens.
Vegetable broth - 1 tbsp.
Cream - 1 tbsp.
Greek yogurt without sugar - 1 tbsp.
Hard cheese - 100 gr.
Butter - 2 tsp.
Vegetable oil.
Salt, spices.

Action algorithm:

The first step is to peel the onion. Then cut it into very thin rings and send it to sauté - in a preheated pan with vegetable oil and 1 tbsp. l. water.
In the second frying pan, at this time, fry the ground beef, also adding a little vegetable oil.
Put paprika and peeled, but not cut garlic in minced meat. Then remove the garlic.
Pour cognac, simmer for 5 minutes.
Peel potatoes, wash. Soak in cold water for 10-15 minutes before cutting.
When the time comes to “collect” the gratin, put a layer of potatoes in a buttered dish. On it is a layer of onion and fried minced meat. Sprinkle beauty with chopped herbs. Continue laying out the layers one by one (potatoes - onions - minced meat - greens). The top layer is potato mugs.
Carefully, so as not to destroy the "building", pour in the vegetable broth. Put in the oven for baking.
Prepare the sauce - mix sour cream with yogurt, salt and paprika using a mixer.
When the dish is almost ready, grease it with a creamy sauce and sprinkle with grated cheese.

The browned crust on the minced potato gratin is the signal to take your places at the table, arranging the plates and laying out the cutlery.

zucchini gratin recipe

Zucchini is a vegetable that many do not like because of their wateriness. But in gratin, this is not felt at all, on the contrary, the zucchini casserole has a fairly dense structure and a crispy crust. I am also glad that the most common and inexpensive products are required.

Ingredients:

Zucchini - 1 pc. medium size.
Tomatoes - 2 pcs.
Hard cheese - 100 gr.
Butter - 60 gr. for the sauce and a piece for greasing the mold.
Cow's milk - 0.5 l.
Wheat flour - 1 tbsp. l.
Nutmeg (ground).
Peppers (mix).
Salt.

Action algorithm:

The first step is to prepare the zucchini - remove the top skin, remove the core with seeds (if the zucchini is young and there are no seeds, then this technological operation can be skipped).
Cut the zucchini into circles, put on a baking sheet, lightly bake.
Wash the tomatoes and cut into circles.
Now you can start "assembling" the dish. Grease the mold with oil. Put zucchini. Salt them, sprinkle with spices, nutmeg. The top layer is circles of tomatoes.
Prepare the bechamel sauce. Melt butter in a deep frying pan, sprinkle with flour. Rub until the lumps disappear. Add salt and spices there, do not forget about nutmeg. Pour milk into the pan in a thin stream. When it thickens, the sauce is ready.
Pour the zucchini with tomatoes with this delicate sauce so that it only slightly covers the vegetables.
Grate cheese, sprinkle on top.

Since the zucchini has already gone through the preliminary baking process, the dish is prepared very quickly. After 15 minutes, you can call the household for dinner, although they may come running without an invitation.

Delicious gratin with mushrooms

For vegetarians, gratin is suitable, in which the main roles are played by potatoes and mushrooms, for example, affordable champignons. Although they can be replaced with oyster mushrooms, and any forest mushrooms, fresh, boiled or frozen.

Ingredients:

Potato - 1 kg.
Mushrooms - 0.4 kg.
Cream - 2.5 tbsp.
Garlic - 2 cloves.
Parmesan - 100 gr.
Salt.
Thyme.
Spices.

Action algorithm:

Peel potatoes, wash. Using a special grater, cut into thin circles.
Mushrooms, washed and cut into slices, fry in oil.
Grease a baking dish with butter. Lay out part of the potato circles, mushrooms on them. Sprinkle with thyme, salt and spices. Then again part of the potatoes, mushrooms. Continue until you run out of ingredients.
Pour in cream. Top with grated cheese.
Bake in the oven, readiness is determined by the potatoes.

The dish looks great with cutlets, chops and meatballs, it is also good without meat

How to make pumpkin gratin

Pumpkin is a very healthy product, unfortunately not very popular, but that's only until mom makes gratin. From that moment on, the pumpkin's life changes dramatically, now it is said to be obscenely popular.

Ingredients:

Raw pumpkin (pulp) - 400 gr.
Corn starch - 1 tbsp. l.
Milk - 300 ml.
Nutmeg, salt.
Chicken yolk - 1 pc.
Hard cheese - 30-50 gr.

Action algorithm:

Pumpkin is very hard, so first you need to peel it, cut into cubes and boil until soft. Throw the pumpkin into a colander.
Prepare the sauce - dilute starch in a small amount of milk. Pour in the remaining milk. Put the sauce on the fire. After 3 minutes of boiling, add salt, nutmeg and other spices to it.
When the sauce has cooled slightly, beat in the egg yolk to give it a nice yellow color.
Grease the mold with butter. Lay out pumpkin cubes. Pour in the sauce. Cheese is on top.
It takes a little time to bake - 15 minutes. The top layer will be baked, it will become charmingly ruddy.

Serve pumpkin gratin with veal or beef.

Gratin is a way of baking. Whatever sauce is used, the main thing is to keep the dish in the oven until a golden crust forms.