Potato gratin with cheese crust. Potato gratin: recipe with photo step by step

Classic potato gratin is a gourmet dish for which the best restaurants in France are famous, but the classic potato gratin can be easily made at home! Potato gratin can be served as an independent dish or as a side dish for meat dishes.

Gratin (gratin) - in French means baking. If you see the inscription “Au Gratin” next to the name of the dish in the French menu, then you can be sure that the dish will be baked. The variety of types of French potato gratin is impressive! In the world you can find many names and recipes for similar dishes with a variety of ingredients.

Ingredients for making potato gratin:

potatoes (8 pcs.)
egg (1 pc.)
cream 20% (200 g)
garlic (2 cloves)
cheese (200 g)
salt, pepper, ground red paprika, ground nutmeg (to taste)
vegetable oil (1 tablespoon)

If all the ingredients are ready, you can and should start cooking the dish. Let's move on to the classic potato gratin recipe. The photo recipe will tell you step by step how to cook french potato gratin with cheese at home.

How to cook potato gratin:

First, let's take care of the potatoes for our dish: they must be thoroughly washed, peeled, and then cut into plastics (circles). The thickness of one plastic should be approximately 0.4-0.6 cm.
Next, take the cheese and three of it on a grater.
We heat the oven to 200 degrees.
Now let's cook cream sauce for gratin. To do this, beat the egg, cream. Then add 1 grated garlic, paprika, nutmeg, pepper, salt. Mix the ingredients for the creamy sauce for the potato gratin thoroughly.
Grease a baking sheet with a thin layer of oil. Sprinkle grated garlic on top.
Lay out the potatoes for the gratin in even layers (3 layers is better) as shown in the photo in the recipe.
Pour the cream sauce evenly over the potatoes.
Sprinkle grated cheese on top.
Potato gratin is half done! It remains only to send the baking sheet to the hot oven.
Bake potato gratin with cheese at 180 degrees for 45 minutes.
You should get such a potato gratin casserole with a crispy crust. The aroma of the cooked dish will magically fill the house!

Bon Appetit!

POTATO GRATIN

Ingredients:

6 medium flat potatoes
500-600 ml cream 20% fat
5-6 large garlic cloves
30 g butter
100 g cheese
Grated nutmeg
Salt (not iodized)

Cooking:

We clean the potatoes and cut lengthwise into ovals with a thickness of no more than 5 mm.
We deprive the garlic of the central sprouts, chop into large strips and fry in butter over medium heat for a minute and a half to two. Convenient in a heavy-bottomed pot or wok.
Pour in the cream, add salt and grated nutmeg, bring to a boil.
We spread the potato ovals in the cream and, after boiling, cook for 5 minutes, no more, we do not need fully boiled potatoes.
Grease a baking dish with butter. Gently spread potato ovals in a circle, pour the same cream with garlic on top and put in a heated (170 °) oven for 25 minutes.
Sprinkle the dish on top with cheese grated on a fine or medium grater, put the oven back on for 1 minute, increasing the temperature to 230 °, so that the cheese only melts, we don’t need a dark crust.
After that, turn it off immediately.

Potato gratin is ready!

Gratin recipe step by step

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

potato gratin

Potato gratin with cheese and cream is a classic representative of French cuisine. This is a high-calorie casserole with a rich taste and soft texture. A simple step-by-step recipe will teach her how to cook, which uses two types of cheese - brie with noble white mold and any other hard one. Cream for him is better to take 10-15% fat, 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:

Heat the oven to 180 degrees.
Peel the potatoes, cut into thin circles, pour boiling water, cook for two minutes.
Melt butter, combine with olive oil.
Coarsely grate the cheese, cut the brie into long bars.
Add cream, grated cheese, salt to butter.
On a baking sheet, greased with oil, put half the potatoes, cheese-cream mixture, repeat. Put brie on top.
Bake for half an hour, serve ready-made gratin hot.

Gratin with chicken and potatoes

Chicken gratin has a richer taste, which is emphasized by the added champignons and hard cheese. An 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:

Cut mushrooms into slices, fry.
Place breast pieces, potato slices, mushrooms, onion rings on the bottom of the oiled form. Salt, pepper.
Pour over curry milk mixture, sprinkle with cheese chips.
Bake for 40 minutes at 180 degrees.

Potato gratin with mushrooms

The classic french potato gratin with mushrooms is a fragrant, mouth-watering delicacy rich in spices. For cooking, you will need any mushrooms - it will turn out delicious with champignons or oyster mushrooms, and with selected porcini or boletus. 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 - clove;
onion - 1 pc.;
butter - 25 g.

Cooking method:

Chop the onion, fry for 15 minutes until soft, add crushed garlic, hold for three minutes.
Put potato mugs, mushroom slices, onion-garlic mixture in a baking dish. Season with salt, pepper.
Mix cream, milk, pour over vegetables.
Bake at 170 degrees for 1.5 hours.

Classic potato gratin with meat

How to cook a classic meat gratin, the recipe will explain in detail with a photo. An exquisite delicacy worthy of the cuisine of any restaurant, it turns out tasty and satisfying. If you cook it for a feast and treat 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 desirable to take parmesan cheese, but you can get by with any other hard one.

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:

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

Potato gratin with minced meat

Traditional gratin with minced meat and potatoes attracts with an appetizing fried crust, formed during the melting of hard cheese. It is optimal to take Gruyère for a spectacular dish, but due to the high cost, it is not suitable for every family. It can be replaced by any other. The pleasant taste of a classic delicacy is provided by the addition of cognac, herbs and yogurt.

Ingredients:

potatoes - 0.6 kg;
ground beef - 0.3 kg;
white onion - 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:

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

Bacon potato gratin

The classic French Bacon Potato Gratin is a hearty yet light dinner that exudes inviting flavor through the use of smoked meats and garlic. It is best to take raw bacon, but boiled-smoked is also suitable. 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:

Fry chopped onion with diced bacon until golden brown.
Put a third of potato slices on the bottom of the mold, bacon with onion, repeat the layers.
Pour in a mixture of milk, cream, crushed garlic, salt, pepper.
Sprinkle with grated cheese, bake at 200 degrees for 25 minutes.
Check the readiness by the softness of the potatoes, sprinkle with herbs. Read more:

Gratin with sour cream

How to cook potato gratin with sour cream is described in detail in the instructions below. It helps to make a tasty and pleasant delicacy with a traditional set of ingredients, for which fat sour cream is used for the sauce. It makes the classic gratin crispy, flavorful 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:

Finely chop the potatoes, put in a dish, salt and pepper.
Whip cream with nutmeg and crushed garlic, pour over potatoes, sprinkle with cheese chips.
Bake for an hour at 200 degrees. Serve with herbs or fresh cut vegetables.

How to cook potato gratin - tips from chefs

To get a classic French gratin potato with the right texture and pronounced aroma, you should use the recommendations of professionals:

It is optimal to use a mixture of cream and milk to make a classic sauce. This will give the potatoes a creamy flavor and soft texture. If you take only cream, the oil released from them will make the potatoes greasy, and milk is more suitable for casseroles.
So that the cream does not exfoliate, and the classic sauce becomes thick, gratin is prepared at a low temperature.
Garlic, thyme, nutmeg will help improve the taste of the dish.
To prevent water from evaporating, always wrap the pan tightly with foil.
You can diversify the classic delicacy by adding sweet potatoes, parsnips, celery root.

Gratin, translated from French, means baking. The variety of French gratin is impressive, since there are a large number of recipes with different ingredients in the world. The main ingredient is potatoes. For the preparation of gratin, experienced chefs advise using the best potatoes.

Culinary Help

Potato gratin is a very simple and tasty dish served in the best restaurants in France. Potato gratin can be served on the table as an independent dish, or with a side dish.

If you believe the story, then in France this dish was prepared by poor people who wanted to make real culinary art from simple products.

There are several ways to cook: in a pan, in a saucepan or a slow cooker.

Housewives who want to quickly cook gratin can use not an oven, but a regular stove for cooking. For cooking, all the ingredients are placed in a deep saucepan, which is covered with a lid. It is best to cook over moderate heat.

Gratin cooked in a slow cooker is very juicy and tender.

The basis of the dish is potatoes, which go well with other ingredients. The dish can be cooked with cheese, meat or vegetables. The main rule is to stew with cream and sprinkle with hard cheese.

Classic recipe

Potato gratin is a great dish that is very easy to prepare. All of the listed ingredients can be purchased at the grocery supermarket.

Cooking:

Gratin with potatoes and fish

This is a great recipe with simple ingredients. It is very easy to prepare.

Ingredients:

700 g potatoes;
4 cloves of garlic;
cream;
nutmeg;
defrosted fish;
salt and pepper.

Cooking time - 1 hour.

Calorie content - 265 kcal per 100 grams.

Cooking:

Take the form in which the gratin will be prepared. Peel the garlic from the husk and rub the bottom of the mold well;
Peel the potatoes and cut into slices like chips. You don't need to wash the potatoes. Lay the sliced potatoes in an even layer on the bottom of the mold and pour over the cream. Season with a little nutmeg. Add salt and pepper to taste. All potatoes are similarly laid out in layers;
Turn on the oven and place the dish in the oven for 30 minutes. After the specified time, remove the dish from the oven and put the fish fillet. Pour the cream over the fish and continue to bake in the oven for 15 minutes;
Before serving the finished dish on the table, it can be sprinkled with fresh herbs.

Gratin with minced meat and cheese

This is an interesting cooking recipe that every housewife will love. It turns out a very satisfying dish.

Products for gratin:

1 kg of potatoes;
700 g minced meat;
1 liter of milk;
1 tbsp sour cream;
nutmeg;
salt and pepper;
3 cloves of garlic;
1 onion;
250 g of hard cheese;
1 glass of flour.

Cooking time - 1 hour 30 minutes.

Calorie content - 305 calories per 100 grams.

Cooking:

You need to start cooking with potatoes. Wash it well and remove the skin. Cut into thin slices, transfer to a deep bowl and cover with water. Let the potatoes soak in the water for now;
Take a frying pan, put the minced meat in it and fry over low heat with the addition of oil.
Peel the onion and chop into small cubes. Add to mince and mix well. Season with salt and pepper and fry until fully cooked;
Take a deep bowl and pour milk into it. Add, stirring constantly, one cup of flour. Add a spoonful of sour cream and mix thoroughly. You should get a thick homogeneous mass. Season the sauce with nutmeg, salt and pepper to taste. The sauce for the dish is ready;
Take a baking dish and grease the bottom with garlic. Lay out the first layer of minced meat. Put the potato slices on the stuffing. Pour over the prepared sauce and sprinkle with grated cheese;
Cook in the oven for 40 minutes. It turns out an unusually tasty dish.

Gratin with minced meat, mushrooms and cheese in a slow cooker

This is a very tasty dish that can be prepared on the festive table. Even a novice hostess will cope with cooking.

Ingredients for the dish:

1 kg of potatoes;
600 g minced meat;
300 g mushrooms (it is better to use champignons)
1 head of onion;
3 chicken eggs;
350 g of cheese;
salt and pepper;
olive oil.

It will take 1 hour to prepare.

Calorie content - 373 calories per 100 grams.

Meal preparation:

Wash the mushrooms well and cut into thin slices. Peel the onion and cut into thin cubes. Pour chopped onions and mushrooms into a pan and fry until fully cooked with the addition of olive oil;
In another pan, fry the minced meat until cooked through. Salt and pepper the mince to taste.
Wash the potatoes, remove the skin and cut into thin slices. Pour water into a deep bowl and place the chopped potatoes in it. Add chicken eggs to potatoes and mix well. The potato slices should be in the egg.
Take a multicooker bowl and grease with olive oil. Place ½ of the potato on the bottom and set to cook. For cooking, it is better to use the "quenching" mode. After 20 minutes, put the minced meat and cook for 10 minutes. After the specified time, put the mushrooms and the remaining potatoes.
Sprinkle with cheese 15 minutes before cooking. It turns out a very satisfying, aromatic and tasty dish.

Unusual gratin is obtained with Cheddar cheese. For cooking, you must use only hard cheese.
If you do not like nutmeg, then you can not add it to the sauce.
The sauce is best prepared from medium-fat cream.
For cooking, it is better to take young potatoes or which do not boil during cooking.
If you plan to cook a dish for the festive table, you can use special pots for baking one serving. It turns out a very beautiful presentation and a delicious dish. Before serving a dish in pots to guests, it can be decorated with a sprig of fresh herbs.
During cooking, do not skimp on seasonings and garlic. Gratin should be very aromatic. You can buy special seasonings for cooking gratin, which are used by the best chefs in France.
The finished dish can be served with fresh herbs or a light summer salad. To prepare a salad, it is best to use tomato, cucumber and pepper. Dress salad with oil.
If you are cooking a classic potato gratin in the oven, cover it with a lid. Thanks to this, the dish will be tender and fragrant. To get a golden crust, the dish must be opened 15-20 minutes before it is fully cooked.

Bon Appetit!

This surprisingly tender and fragrant dish is nothing more than thinly sliced potatoes baked in cream (or milk) sauce with cheese. There are a lot of options for preparing gratin. Someone simplifies the dish as much as possible by baking grated potatoes in a creamy cheese sauce. Someone boils it in milk before baking. However, the correct scheme is to cut the potatoes into slices and lay them out in layers, covering each with sauce. This is how a proper potato gratin is prepared. The classic recipe requires only a few ingredients: potatoes, cheese, cream and nutmeg. And from this minimum you will get a soft creamy, insanely fragrant gratin with a delicious cheese crust!

Ingredients:

potatoes - 1 kg,
cream (10%) - 200 ml,
butter - 50 g,
hard cheese - 200 g,
salt - 1/2 tsp. (or to taste)
nutmeg (ground) - 1/4 tsp,
garlic - 2 cloves.

How to make potato gratin

Wash potatoes, peel and cut into thin slices. It is very convenient to use a grater-shredder with a straight knife for this (for cutting into rings). This cuts slices of ideal thickness - 2-3 ml. If there is no such grater, cut the potatoes as evenly as possible with a knife.

Further, so that the potato slices do not stick together during baking, but get a slice to a slice, soak them in cold water in order to get rid of the starch. And while the potatoes are in the water, we are preparing a creamy cheese filling for it. To do this, melt the butter, leaving a small piece to grease the mold. Add cream to butter. I took cream 10%. For me, this is the golden mean - gratin turns out to be completely non-greasy and very tender. If desired (or lack of the necessary cream), you can replace them with milk or heavier cream.

Now grate the cheese on a coarse grater. A handful (50 grams) is left for the top layer, the rest is sent to a bowl of cream.

We also throw in nutmeg and salt. Nutmeg - a must for potato gratin, you should not exclude it or replace it with anything. But you can add other spices to it, this is at the discretion of the cook. Be sure to taste the creamy sauce - it should turn out slightly salty.

Add chopped garlic to the creamy filling - and it is ready.

Next, turn on the oven to warm up and return to the potatoes. We wash it and put it on a sieve (colander). Then boil water in a kettle. We put the potato slices in a saucepan, pour boiling water over them and send them to the stove. We wait until the potatoes boil, boil it for 3-5 minutes. and throw it back in a colander. The potatoes should be half cooked.

And the final step is baking. We take a form with high sides, coat it with a reserved piece of butter. After we put a third or half of the potatoes into the mold (depending on the size of the mold). Pour the cream cheese sauce over the potatoes so that it completely hides the potato layer. Make sure that the cheese part of the sauce is distributed as evenly as possible.

As soon as the gratin is reddened - it is ready, you can take it out.

Potato gratin is a completely self-sufficient dish, therefore it can be served both solo and as a side dish for meat or fish. Bon Appetit!

The French have long conquered the world with their cuisine. Although this statement is a little and doubtful: the world has either submitted, or improved the recipes of French authors. However, the cuisine of this country is diligently studied, researched and put into the basis of many, many dishes by an innumerable number of chefs from different countries. The French also distinguished themselves in experiments with a simple and beloved by the whole planet root crop, inventing potato gratin. Far from culinary masterpieces, people need to understand: what is it, in fact, it is?

Let's define terms

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 dish. Moreover, no one will dare to call it a pie, since the dough is not included in such a casserole in the slightest amount. The color of the top crust also determines whether the resulting dish can be attributed to gratins. If it's golden, it's definitely him. Brownish, too, with a little stretch will do. But pale or dark speak of 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 o C.

Potato gratin exclusively from potatoes

Whatever diversifies the original dish! But we will start with the simplest and find out how to make potato gratin. And only from it. To begin with, peeled and washed tubers in an amount of 1 kg are cut into rather thin circles. Two incomplete glasses of cream are heated, but not boiled. 200 grams of hard (favorite variety) cheese are rubbed, and two-thirds of the total amount is poured into cream. When it melts and mixes with them, a teaspoon of ground nutmeg and two crushed cloves of garlic are added. Having achieved complete uniformity of the mass, the vessel is removed from the stove. A layer of potato circles is laid out on a baking sheet with high sides and poured with sauce. This alternation is repeated until the components run out. The form is placed in the oven for half an hour (the fork should freely pierce the potato gratin). After that, the temperature rises, and he himself falls asleep with the left cheese and returns to the oven for another 5 minutes. The finished dish is sprinkled with spices and Provence herbs.

If you combine potatoes with minced meat

Meat is still a very attractive product in the eyes of the majority of the population. How is minced potato gratin prepared? There is no big difference with the way of cooking it only from your favorite tubers. The potatoes are also thinly cut and laid out on a greased baking sheet. On top, it is laid with slices of garlic, on which a thin layer of minced meat is placed. Choose the meat for him according to your taste, but keep in mind that chicken can be a bit 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 required. Cheese should be added last. A sort of cake is put in the oven for half an hour. At this time, a sauce is prepared from an incomplete glass of milk, eggs, pepper and salt. If desired, spices and fresh herbs are also added there. When the allotted time expires, the potato gratin with minced meat is poured with dressing, again put into the oven for 10 minutes. Usually 300 grams of minced meat and the same amount of cheese are taken for 600 potatoes, but the ratio of components can be varied to your liking.

Gratin with mushrooms

It harmonizes very well with the same champignons. However, in the preparation of such a variation has its own nuances. If you want to make mushroom gratin from potatoes, the recipe advises the tubers (5 pieces) to be first boiled in their skins, and only then, chilled and peeled, cut them into mugs. Then cut a small piece of bacon or fatty ham (100 grams) into cubes, like an onion, and a quarter kilo of champignons into beautiful plates. First, bacon is fried in vegetable oil, then onions are added, and lastly, mushrooms. When everything acquires a pleasant golden hue - pepper, salt and remove from the stove. Season with dill and carefully pour in a glass of unsweetened yogurt while gently stirring. Separately, a glass of cream is whipped with finely grated 200 grams of cheese. Lubricate the container in which the potato gratin will be baked, put the mugs of tubers evenly, cover them with champignons and pour over the sauce. Further - according to the standard: 20-30 minutes in a not very hot cabinet, then another fifteen - sprinkled with cheese in a very hot one.

Plenty of vegetables plus meat

If you have prepared such a dish and you have had time to get bored with potato gratin, the recipe can be supplemented with a variety of ingredients. Some cooks even swap the layers and prepare the ingredients in their own way. So, the same potato gratin with minced meat can be prepared from a fried meat component (half a kilo), mixed during the frying process with chopped onions and chopped loin and smoked sausage (100 g each). Further more interesting. A set of vegetables is placed in a baking dish: broccoli, bell peppers, green beans, mushrooms - anything you like, you can even frozen. The total weight of the set is again half a kilo. 0.5 l of cream is evenly poured on top and cheese is poured. Next comes minced meat with appetizing additives, chopped 6 potatoes, seasonings, cream again and cheese again (in the same quantities). Bake, and then go with the dish to hungry guests.

chicken gratin

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 browned, a little flour is poured into the pan. When everything thickens a little, a 200-gram pack of sour cream is poured in. The mass in the pan will become homogeneous - a glass of water, pepper, nutmeg and salt are added. This filling fills the “pie” on a baking sheet, grated cheese is poured on top. And then we go on a familiar path. The taste is new, but also great!

Gratin is a dish that helps out well both on weekdays, there and on holidays. Every housewife should know his recipe. At least basic. There are many variations. You just need to understand the essence of the dish.

France, such France

French chefs own a lot of interesting dishes. Gratin is one of them. Although, in fact, you can call it a potato casserole with various fillings, which has been known in Russia for centuries. But, let the "great" amuse themselves. We are interested in taste, not disputes about primacy and primogeniture. Gratin (fr. Gratin), to be quite precise. This is whatever savory and sweet dish cooked in the oven. But “au gratin” (au gratin) means the very method of preparing the product.

The main thing in the process is rightly considered the selection of the required temperature. First, the dish is cooked at medium temperature. Then it is increased so that the crust turns out as intended. Gratin can be cooked in the grill, in the microwave and in the slow cooker. But the classic of the genre is the oven. The gratins are not hard to make. If you do everything right. The process takes from an hour to an hour and a half. The most popular gratins are meat and fish. But, as always, over time, cooks have come up with a lot of recipes. With mushrooms, bacon, poultry and vegetables. Fruit recipes today do not interest us. And yes, the popular ones.

Classic potato gratin with cheese

What will be needed:

potatoes - 1 kg;
cheese - 130 g;
garlic - 15 g;
cream - 200 ml;
butter;
ground nutmeg - on the tip of a knife;
salt;
pepper.

How to cook:

In a medium saucepan combine cream and nutmeg. Salt, pepper. Mix well with a whisk. Place over moderate heat. Cook until boiling with constant stirring. Remove the saucepan from the stove. Cool down.
Process potatoes, wash. Cut into thin slices or circles.
Process garlic. Finely chop or grind with a press.
Grease the bottom of the prepared baking dish with butter. Lay prepared potatoes in layers. Spill all laid layers with a creamy mixture, which should cool by this time. Transfer the mold to the oven for 3/4 hours.
Grind the cheese with a large grater. Remove from oven after 45 minutes. Sprinkle cheese over the surface. Place back in oven. Bake until golden brown.
Take out. Cool down a bit. Portion and serve hot.

calories per 100 g: 247 kcal

Potato gratin with minced meat

What will be needed:

potatoes - 600 g;
cheese - 300 g;
minced pork - 300 g;
garlic - 15 g;
cream - 20% - 150 ml;
salt;
pepper;
spices;
greenfinch;
chicken eggs - 1 pc.

How to cook:

Wash potatoes, peel. Cut into thin slices or circles (optional). Place it in a buttered baking dish in a single layer. Sprinkle with finely chopped garlic. Next, in two layers, going one after another, are minced meat and cheese grated with a coarse grater. These two layers must be laid out so that all products are gone. Sprinkle the surface layer with cheese so that it creates a beautiful golden crust.
The form with the semi-finished product must be moved to the oven at a temperature of 160. Cook for 25 minutes. After that, set the temperature to 190-200.
During baking, you need to prepare the filling. In a bowl, combine cream, egg, finely chopped greens. Salt and pepper the mixture, add spices. Thoroughly mix the contents with a whisk. Pour the dish with the resulting mass after half an hour of cooking. As soon as a beautiful crust appears, remove the dish from the oven. Portion to cool slightly. Decorate with a sprig of greenery. Serve on the table.

calories per 100 g: 165.95 kcal

Potato gratin with mushrooms

What will be needed:

potatoes - 600 g;
mushrooms - 500 g;
cream 10% - 250 ml;
cheese - 200 g;
onion - 200 g;
vegetable oil - 100 ml;
dill - 30 g;
celery greens - 10 g;
chicken egg - 3 pcs.

How to cook:

Process potatoes, wash. Cut into a thin slice.
Process the onion. Cut it into thin half-straws.
Mushrooms process. Rinse, preferably with flour. Cut into 5 mm slices.
Saute chopped onion for 5 minutes. Then add mushrooms. Cook until the liquid has completely evaporated. You can cook onions and mushrooms separately - as everyone likes. Then the mushrooms and onions need to be salted and peppered.
In a separate container, combine eggs, cream and grated cheese with a coarse grater.
Grease a baking dish with a small piece of butter. Next, lay in layers: potatoes overlap, mushrooms and onions on it. Sprinkle with cheese, chopped herbs. Drizzle with egg mixture.
The top row should be potatoes. It is simply poured with the remnants of the egg-cream mixture. The form must be “sealed” with foil.
Move the mold to the oven, overclocked to 180. Cook for about an hour. After that, the foil must be carefully removed (remove it with gloves, so as not to burn yourself with steam!). Sprinkle the rest of the cheese and herbs over the surface. Return back. Cook another 25 minutes. The readiness of the casserole is checked with a toothpick - pierce the potatoes. If it is soft, then the dish is ready.
Take the finished dish out of the oven. Portion and bring to the table.

calories per 100 g: 140.80 kcal

What will be needed:

pumpkin - 500 g;
milk - 200 ml;
white bun - 60 g (a couple of pieces);
cheese - 200 g;
butter - 100 g;
garlic - 15 g;
pepper;
thyme - 4 branches;
salt.

How to cook:

calories per 100 g: 137 kcal

What will be needed:

potatoes - 1.0 kg;
cream - 500 ml;
cheese - 160 g;
bacon - 60 g;
pepper;
salt;
chicken egg - 2 pcs.

How to cook:

Potatoes must be washed and peeled. Cut into thin slices or circles. place in a large bowl. Pour in the cream. Mix carefully.
Then grease the bottom and sides of any suitable refractory casserole dish. Then lay out the potatoes in the form in layers, cut into thin strips of bacon. Then potatoes again. The layout continues until the moment when the ingredients run out.
Each row must be drained, peppered, sprinkled with spices and grated cheese.
Given the "salinity" of bacon and cheese, be careful with salt.
The form with the semi-finished product moves to the oven at 180. Cooking takes 45 minutes. After half an hour, the form must be pulled out of the oven, sprinkled with chopped greenfinch and cheese, and returned to the oven again.
As soon as the dish is covered with a crust, you can safely remove it from the oven. Cool down a bit. Cut into portions and put on the table. The dish does not require a separate decor, but if you wish, you can use greens, olives and olives.

calories per 100 g: 173.47 kcal

What will be needed:

potatoes - 1 kg;
milk - 400 ml;
cheese - 250 g;
garlic - 15 g;
ground nutmeg;
salt.

How to cook:

Potatoes, process, peel. Cut into thin slices. Place potatoes in a bowl of water. This will remove excess starch. Then drain the water, dry the potatoes.
Pour milk into a saucepan. Pour in the muscat. Mix. Place the saucepan on the stove.
Grind the cheese with a large grater. Garlic process and chop.
Place a first layer of 1/3 of the potatoes on the bottom of the selected gratin baking dish. Season the whole layer with salt and sprinkle with garlic. Lastly, add 1/3 of the grated cheese.
Repeat this process with the rest of the components that need to be laid out in two more layers.
Spill the topmost layer with milk heated with nutmeg.
Add the rest of the cheese to the mold.
Heat the oven to 180. Place the gratin in it and cook for 45 minutes.
This is enough time for the milk to evaporate. The cheese will become a beautiful golden crust.
Remove the finished gratin from the oven. Portion. Serve on the table.

calories per 100 g: 114.83 kcal

Potato gratin with cream

What will be needed:

potatoes - 1.0 kg;
cream - 400 ml;
salt;
pepper;
cheese - 200 g.

How to cook:

Cut the processed potatoes into thin circles.
Pour cream into a baking dish. To cover the bottom.
Lay one side by side in the form of circles of potatoes. Salt. Pepper. Then another layer. Again - salt, pepper and pour in the cream. And so, until the end of the potatoes.
Pour some of the cream over the surface. Place the form for half an hour with an oven overclocked to 200.
After half an hour, take out the form. Sprinkle the rest of the grated cheese over the surface, which should cover the top layer well. Return to the oven for another half hour.
The readiness of the dish is a golden crust on the surface of the dish.

calories per 100 g: 172.89 kcal

What will be needed:

potatoes - 800 kg;
onion - 150 gr;
garlic - 15 gr;
salt;
cheese - 100 g;
sour cream - 100 gr;
water - 125 ml.

How to cook:

Process potatoes, wash.
Cut into 3 mm circles.
Add the desired spices to the potatoes.
Cut the processed, washed onion to your taste - half-straw or a small cube.
Pour the onion over the potatoes. Salt, pepper. Mix ingredients.
Add the processed chopped garlic to the potatoes, mix again.
Lubricate the mold with oil. Move potatoes into it.
Coat the surface of the potatoes with sour cream. Sprinkle with grated cheese. Brush again with sour cream. Pour some water into the mold.
For 25 minutes, place the form in the oven at 250. When the gratin is covered with a golden crust, remove it from the oven.
Cool slightly, portion and serve.

calories per 100 g: 106.33 kcal

video recipe

Note to the owner

for gratin, Cheddar cheese is just gorgeous;
in general, only hard cheeses should be used for gratin;
nutmeg is by and large optional if you don't like it;
it is not necessary to choose high-fat cream - medium-fat cream is better;
young potatoes - ideal for gratin;
for a festive dish, it is better to use either pots or ordinary salad forms - rings in which it must be baked.