Gratin is a French dish served in restaurants, translated as casserole. Gratin consists of layers of potatoes baked in a fragrant creamy sauce with lots of spices. The casserole can be supplemented with bacon, mushrooms or meat ingredients to create a more satisfying classic treat.

How to make potato gratin

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

Some useful tips on selecting ingredients and processing them to obtain a delicious gratin:

• Potatoes for a classic dish are taken from slow-cooking varieties, yellow in color;
• It is advisable to take the tubers of medium size and regular shape, and cut them into slices no thicker than three millimeters;
• It is better to take heavy cream so that the crust becomes crispy after baking; when combined with cheese, you should prefer a medium-fat product;
• nutmeg is a must-have spice for a classic dish; it is recommended to season appetizers in small quantities;
• It is better to take high-quality hard cheese for gratin, grate it coarsely, add 2/3 of the volume into the contents, and leave a third for sprinkling before serving;
• if the dish is generously seasoned with cheese, you get a Savoy version;
• The classic gratin dauphinois is made from raw potatoes without the cheese.

How make a classic potato gratin: take the tubers raw or pre-boiled, cut into slices, lay in layers and pour in a sauce of cream and spices. Then there are several ways - put the dish in the oven to bake or use the modern assistant of many housewives - a multicooker. If you take pre-boiled potatoes, you can make the dish in the microwave.

Potato gratin in the oven

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

Potato gratin in a slow cooker

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

Potato gratin recipe

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

Potato gratin - recipe with photos step by step

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 150 kcal.
• Purpose: for lunch.
• Cuisine: French.

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

Ingredients:

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

Cooking method:

1. Heat the oven to 180 degrees.
2. Peel the potatoes, cut into thin slices, pour boiling water over them, and cook for two minutes.
3. Melt butter, combine with olive oil.
4. Coarsely grate the cheese and cut the brie into long bars.
5. Add cream, grated cheese and salt to the butter.
6. Place half of the potatoes and cream cheese mixture on a greased baking sheet and repeat. Place brie on top.
7. Bake for half an hour, serve the finished gratin hot.

Chicken and potato gratin

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

Chicken gratinIt 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 even decorate a festive feast. It is best served with fresh herbs.

Ingredients:

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

Cooking method:

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

Potato gratin with mushrooms

• Cooking time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 159 kcal.
• Purpose: for lunch.
• Cuisine: French.
• Difficulty of preparation: medium.

Classical potato gratin with mushroomsin French, it is a fragrant, mouth-watering delicacy rich in spices. For cooking you will need any mushrooms - it will be delicious with champignons or oyster mushrooms, and with selected porcini or aspen mushrooms. The taste will be more refined if you add chanterelles. The sauce is full-fat whole milk with garlic, onions and seasonings.

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:

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

Classic potato gratin with meat

• Cooking time: 40 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

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

Potato gratin with minced meat

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

Traditional gratin with minced meat and potatoesattracts with an appetizing crispy crust formed when hard cheese melts. It is optimal to use Gruyère for a spectacular dish, but due to its high cost, it is not suitable for every family. It can be replaced with any other. The pleasant taste of the classic delicacy is ensured by the addition of cognac, herbs and yogurt.

Ingredients:

• potatoes – 0.6 kg;
• minced 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:

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

Potato gratin with bacon

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 176 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

Classical French potato gratin with baconis a hearty but light dinner that exudes an attractive flavor due to the use of smoked meats and garlic. It's best to use raw bacon, but cooked smoked bacon is also suitable. The sauce is made from milk and cream with a fat content of 15-22% (but no fatter).

Ingredients:

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

Cooking method:

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

Gratin with sour cream

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 173 kcal.
• Purpose: for lunch.
• Cuisine: French.
• Difficulty of preparation: medium.

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

1. Chop the potatoes thinly, put them in a mold, add salt and pepper.
2. Whip the cream with nutmeg and crushed garlic, pour over the potatoes, sprinkle with cheese shavings.
3. Bake for an hour at 200 degrees. Serve with herbs or fresh sliced ​​vegetables.

To make it classicFrench-style potato gratinwith the correct consistency and pronounced aroma, you should use the recommendations of professionals:

1. 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 use only cream, the oil released from it will make the potatoes greasy, and milk is more suitable for casseroles.
2. To prevent the cream from separating and the classic sauce to become thick, prepare the gratin at a low temperature.
3. Garlic, thyme, and nutmeg will help improve the taste of the dish.
4. To prevent water from evaporating, always wrap the pan tightly with foil.
5. You can diversify the classic delicacy by adding sweet potatoes, parsnips, and celery root.

Video: Potato gratin dauphinois

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

Is there really a “wrong” potato gratin? I'm not sure, actually. It seems to me that if you take potatoes, cut them, drown them 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 love you yet, once they try the recipe, they will definitely love you.

There are plenty of gratin recipes on the Internet. At one time, I stopped following recipes and started preparing dishes “by eye,” often with varying degrees of success.

What I wanted: tenderness and creamy consistency, light aroma from seasonings and dense texture (so that the gratin can be beautifully cut and served).

What happened sometimes: burnt cream, too much butter, crumbly consistency. Tasty, but not that good.

Gratin, in the end, taught me how to cook at culinary school and revealed several 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? In order for potatoes to turn out delicious and creamy, they need moisture. When exposed to high temperatures, the water in the milk evaporates, penetrates the potatoes and makes them soft. Cream contains several times less water, 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 excessively fatty, but does not penetrate the potatoes enough, resulting in not a dense, whole, creamy potato casserole, but individual potato pieces drenched in oil.

• Cook the gratin at a fairly low temperature. We'll still add a little cream along with the milk - we want it to turn into a sauce. This is only possible if you control the cooking temperature. 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 quite noticeable.

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

If you want to add variety to your 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 clove garlic, finely chopped and crushed
• Pinch
• 150 ml milk
• 100 ml heavy cream
• 10 grams butter
• Salt, pepper

PREPARATION METHOD:

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

2. Grease the baking dish well with butter. Partially layering the potato pieces on top of each other, line the pan with a potato layer. Lightly salt. Add 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 into the pan. Cover the pan with foil and bake in the oven for 45-60 minutes. Remove the pan from the oven, check the potatoes are done and let the gratin sit for 10 minutes. Cut the gratin into desired shapes and serve as a side dish.

Also delicious:

In the traditional version, in the last minutes of preparing the gratin, it is sprinkled with sharp grated cheese - Gruyere, for example. I find the cheese overpowers the delicate flavor of the potatoes and 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 a temperature of 200 degrees (the main temperature for cooking gratin is 160 degrees). published

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Gratin is a dish that was born in France and has gained popularity all over the world. If you want to prepare something sophisticated and very tasty from ordinary products, make a potato gratin.

Traditional potato gratin

The classic potato gratin recipe takes about an hour to prepare. The calorie content of the dish is 1000 kcal. Makes 6 servings in total. Choose medium fat cream.

Ingredients:

• 10 potatoes;
• 250 g cheese;
• egg;
• two cloves of garlic;
• 250 ml. cream;
• a pinch of nutmeg. nut;
• spices.

Preparation:

1. Thin plates of 3 mm. Cut the peeled potatoes thickly.
2. Chop the garlic.
3. Using a mixer, beat the eggs, pour in the cream, add salt, garlic, nutmeg and ground pepper. Stir.
4. Grease a baking sheet with a piece of butter, place the potatoes and pour over the sauce, sprinkle with grated cheese.
5. Bake the gratin for 45 minutes.

Required ingredients:

• 300 g potatoes;
• bulb;
• 300 g pork;
• 10 tbsp. mayonnaise;
• cheese - 200 g;
• spices.

Cooking steps:

1. Cut the peeled potatoes into circles.
2. Thinly slice the onion into half rings. Grate the cheese.
3. Cut the meat into small cubes and beat lightly.
4. Place the meat in a mold, add salt and ground pepper.
5. The second layer is onion, then potatoes. Sprinkle again with salt and pepper. Cover with mayonnaise and sprinkle cheese on top.
6. Cook for an hour and be careful not to burn the cheese.

You can also make potato gratin by layering the ingredients in a dish.

Potato gratin with chicken

Potato gratin with mushrooms and chicken takes an hour and a half to prepare. Since the potatoes need to be cut into thin slices, use a grater.

Required ingredients:

• two chicken breasts;
• 4 large potatoes;
• half stack cream;
• 10 champignons;
• cheese - 100 g;
• bulb;
• curry.

Preparation step by step:

1. Cut the mushrooms into slices and fry.
2. Using a grater, cut the potatoes into thin circles.
3. Cut the meat into pieces. Chop the onion into rings.
4. Place meat and potatoes on a greased baking sheet.
5. Place mushrooms and onion rings on top.
6. Add salt and pepper. Add curry to cream and shake. Pour over the gratin.
7. Cook the gratin with grated potatoes for 40 minutes.

2018-03-15

Hello my dear readers! I sincerely apologize for not writing anything for so long. I’m going through 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 a classic potato gratin in several ways.

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

But baking potatoes outside at minus fifteen seemed too cynical to me. And then I remembered about gratin - it’s been so long since I cooked it! Nothing can be tastier than a hot potato gratin and a glass of cold white wine! I have accumulated quite a few recipes for classic gratin. I rummaged through my treasures and settled on an untested recipe, obtained a long time ago, but somehow not useful until now.

What attracted me most about this recipe was that there were no unnecessary movements with pre-boiling, washing and drying the potato circles. It seemed really lazy to me to do all this. I had to pay for my laziness with a rather long wait - a classic raw potato gratin took about two hours to cook in my gas oven (thanks to you know who for the terrible 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 proud owner of a stove in which you can cook, then you are extremely lucky!

Ingredients for a rectangular shape 21 by 27 cm

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

How to cook

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

Grate the cheese into a wide bowl, set about a third aside for sprinkling the top. Pour salt, black pepper, thyme into the same bowl, pour in cream, add finely chopped and additionally crushed garlic, stir.

Dip potato mugs into all this luxury, separate them from each other and thoroughly coat each one with cream.

Stack the potatoes in piles 5-6 cm long and place them “on edge” in a fireproof dish that has been well greased with butter.
Pour in the remaining cream so that it covers three-quarters of the potato layer.
Cover the pan with foil and place in the oven at 200°C. After half an hour, remove the foil. In the photo - after half an hour.

Place the gratin in the oven for another half hour.

After this time, pour the reserved third mixture of cheeses over the gratin.

Bake for another thirty minutes. Now you need to carefully pull out the baked potato circle and try it. 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 took it in the evening in very poor light.

Classic potato gratin with Brie cheese - recipe by Yulia Vysotskaya

Yulia Vysotskaya's classic recipe contains no spices at all. Brie cheese plays the leading role here - its aroma is very specific and rich, and its creamy structure is magnificent! Without this ingredient, you won’t get a gratin with exactly the taste that Julia 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

Slice the potatoes into thin disks using any suitable kitchen gadget - a mandoline, a food processor or a simple old-fashioned metal grater (remember, there are wide transverse 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.

Note

You can use absolutely any hard cheese. Even the weathered remains of various cheeses that linger in your refrigerator will do.

Add 160 ml of cream, grated hard cheese to the melted butter, stir, and add a little salt if necessary.

Drain the water from the potatoes. Grease an oven safe pan with olive oil or butter. Place half of the potato discs into the pan, carefully fan them out in a circle and fill the middle of the pan.

Pour half of the mixture of grated cheese, cream and butter onto the potato layer. Fan out the remaining potatoes and pour out the remaining filling. Place slices of Brie cheese on top.

Place our future gratin in the oven at 200°C for thirty to thirty-five minutes. Take out the gratin, taste the potatoes - if they are soft, then the dish is ready. Leave the gratin to sit for a couple of minutes and serve this incomparable dish with a glass of cool white wine. Divine! Thank you, Julia!

Recipe for classic potato gratin from Nice from Madame Selvi

Madame Selvi's gratin is mind-blowingly delicious. I got the recipe from my friend, who lived in Nice for a long time. Madame Selvi was her neighbor and the owner of a tiny cafe with a six-course menu. But what kind!

Ingredients

• Five to six large oblong potatoes;
• 350 ml of the heaviest cream (I use 35%);
• two pinches of grated nutmeg;
• 130 g of the best butter;
• one clove of garlic;
• 250 g emalental or gruyere cheese;
• half a teaspoon of ground black pepper;
• teaspoon of dry thyme:
• a pinch of salt.

How to cook

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

Grease the form in which we will bake potato gratin with oil and rub with a cut clove of garlic.

Grate the potatoes into thin slices, pour boiling water over them, cook for three minutes over 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 as a separate dish.

Classic potato and zucchini gratin

Ingredients

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

How to cook

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

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

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

Grate the cheese on a coarse grater. Add half to the sauce and set aside half.

Place a layer of potatoes in a greased dish, add a layer of zucchini, pepper, and pour in a third of the sauce. Repeat layers again. Pour the sauce on top and sprinkle with the reserved cheese.

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

My comments

My dear readers! I will be immensely glad to see your comments. Subscribe to the blog newsletter to always be aware of new events on it. Send a post to your social networks if you found the information useful. Also, look at how to cook in Jewish style - there are many interesting recipes in the article.

Always yours Irina.

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Salvador Sobral - A Case of You

Step-by-step preparation of potato gratin (classic recipe):

1. Grease the bottom and sides of the baking dish with butter and place it in the refrigerator.
2. Peel the garlic and chop finely.
3. Combine milk, cheese shavings, nutmeg, thyme and 1/3 of the chopped garlic. Stir and boil. Turn off the heat and leave the sauce for 10 minutes. Then add cream and stir.
4. Peel the potatoes and cut into thin circles of 2-3 mm.
5. Remove the baking dish from the refrigerator and lay out the first potato layer, which is sprinkled with chopped garlic, spices, salt, and pepper. Repeat this procedure with all the potatoes.
6. Pour the creamy sauce over the potatoes, cover with food foil and bake in a preheated oven at 180 degrees for 40 minutes.
7. After this time, remove the pan from the oven, remove the foil and sprinkle the potatoes with grated cheese. Bake the gratin for another 5 minutes.

A step-by-step recipe for French potato gratin - a delicious dish served in the best restaurants in France. Moreover, this dish can easily be prepared at home yourself.

Ingredients:

• Potatoes - 8 pcs.
• Eggs - 1 pc.
• Cream 15% fat - 200 ml
• Garlic - 2 cloves
• Cheese - 200 g
• Salt - 1 tsp. or to taste
• Nutmeg - 0.5 tsp.
• Vegetable oil - 1 tbsp.
• Ground red sweet paprika - 1 tsp.

1. Wash the potatoes, peel and cut into thin round slices of 4 mm.
2. Grate the cheese.
3. 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 mix.
4. Grease the baking dish with oil and sprinkle with the second clove of garlic, which you grate on a fine grater.
5. Place potato layers on top, seasoning them with salt and ground pepper.
6. Pour the cream sauce evenly over the potatoes and sprinkle grated cheese on top.
7. Preheat the oven to 180 degrees and bake French potato gratin for 45 minutes with the lid closed.

Ingredients:

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

1. Peel the potatoes and cut into thin slices.
2. Grate Parmesan on a coarse grater.
3. Combine cream, thyme and grated garlic. Add salt, pepper and stir.
4. Wash the meat and grind in a meat grinder.
5. Peel the onion and chop into thin half rings.
6. 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.
7. 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.
8. Sprinkle cheese shavings on top.
9. Then evenly distribute the minced meat with a thickness equal to the potato layer and also sprinkle with cheese.
10. Continue this procedure with all potatoes, minced meat and cheese.
11. Pour cream over the prepared products, cover with foil and place them in a preheated oven at 180 degrees for 45 minutes.
12. Then remove the foil, sprinkle with cheese and put the pan back in the oven for 15 minutes.

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 oil - for greasing the baking dish

1. Peel the potatoes and garlic and cut into thin slices.
2. Wash the meat, dry and cut into small cubes.
3. Mix milk, egg, salt and pepper.
4. Grate the cheese.
5. Grease a baking dish with oil and place potatoes in one layer. Sprinkle it with garlic, salt and pepper.
6. Place a layer of meat on top, sprinkle with cheese shavings.
7. Repeat alternating layers until you run out of ingredients. The last layer should be cheese.
8. Pour the milk sauce over the food and cover with a lid or foil.
9. Place the dish in a preheated oven at 180 degrees for 45 minutes.