French potato gratin dish. What is potato gratin and how to cook it

Gratin is a French cuisine dish served in restaurants, translated as casserole. Gratin is a layer of potatoes baked in a rich creamy sauce with lots of spices. The casserole can be supplemented with bacon, mushrooms or meat components for a more satisfying classic treat.

How to make potato gratin

Potato casserole serves as a main or auxiliary dish, served as a side dish for meat or fish. It is worth starting its manufacture with the preparation of 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 greens.

Some useful tips for selecting ingredients and processing them to get a delicious gratin:

• potatoes for a classic dish are taken slowly boiled varieties, yellow;
• it is advisable to take the tubers of medium size of the correct shape, and cut into slices no thicker than three millimeters;
• it is better to take fatty cream so that the crust becomes fried after baking; when combined with cheese, a medium-fat product should be preferred;
• nutmeg is an indispensable spice for a classic dish, it is recommended to season it with a snack in a small amount;
• it is better to take high-quality hard cheese for gratin, grate coarsely, add 2/3 of the volume to the contents, and leave a third for sprinkling before serving;
• if the dish is generously seasoned with cheese, you get a Savoyard version;
• The classic Dauphinois gratin is made from raw potatoes without cheese.

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

Oven gratin potatoes

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

Potato gratin in a slow cooker

Can be craftedclassic potato gratin in a slow cooker, but then it will turn out not so fried, and the golden crust will not crunch. The slow cooker is a universal assistant, so if there is no oven, it will help out the hostess. Prepared potatoes are placed in a bowl, poured with cream and thyme sauce and baked in the baking mode for 40 minutes. If the potatoes are cut into thick slices, the cooking time will increase to an hour. Add the cheese 10 minutes before it's done for a rich taste.

potato gratin recipe

Any home cook will findpotato gratin recipesuitable 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 classic potato gratin with sauce, egg, cheese or breadcrumbs. If the treat is planned for a feast, then 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 photo step by step

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calorie content of the dish: 150 kcal.
• Destination: 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 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:

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

Gratin with chicken and potatoes

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

Gratin with chickenhas 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:

1. Cut mushrooms into slices, fry.
2. Place breast pieces, potato slices, mushrooms, onion rings on the bottom of the oiled form. Salt, pepper.
3. Pour over curry milk mixture, sprinkle with cheese chips.
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.
• Destination: for lunch.
• Cuisine: French.
• Difficulty of preparation: medium.

Classical potato gratin with mushroomsin French is a fragrant appetizing 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:

1. Chop the onion, fry for 15 minutes until soft, add crushed garlic, hold for three minutes.
2. Put potato mugs, mushroom slices, onion-garlic mixture in a baking dish. Season with salt, 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.
• Servings: 2 persons.
• Calorie content of the dish: 187 kcal.
• Purpose: for dinner.
• Cuisine: French.
• Difficulty of preparation: medium.

How to make classicgratin with meat, will explain the recipe 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:

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

Potato gratin with minced meat

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

Traditional gratin with minced meat and potatoesattracts 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:

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

Bacon potato gratin

• Cooking time: half an hour.
• 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 yet light dinner that exudes an attractive aroma 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:

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

Gratin with sour cream

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

How to cook potato gratin with sour creamdetailed 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:

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

To make it classicfrench gratin potatoeswith the right 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 take only cream, the oil released from them will make the potatoes greasy, and milk is more suitable for casseroles.
2. So that the cream does not exfoliate, and the classic sauce becomes thick, gratin is prepared at a low temperature.
3. Garlic, thyme, 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, celery root.

Video: Dauphinois Potato Gratin

Description

potato gratin- a dish that is prepared by means of the culinary technique of the same name. Many mistakenly assume that gratin is some kind of gourmet dish, but in fact, gratin is a way to prepare such a dish. In this recipe, we will bake fragrant potatoes in a very tasty specially prepared creamy sauce. Since the dish is quite simple in itself, we will pay more attention not to the potato itself, but to the sauce for it. At home, such potato gratin turns out to be incredibly tasty and it is very easy to prepare it.

Sauce is one of the most important and basic elements of gratin. The taste and quality of the finished dish directly depends on the sauce.

A step-by-step recipe with a photo is presented below, from which you will learn how to prepare a delicious and rich sauce for gratin from heavy cream and milk. To give our sauce a more piquant and interesting taste, we will add onion, nutmeg and spices to it during cooking. Each of these ingredients will complement and nourish the taste of the future dish.

Let's start making potato gratin with cheese!

Ingredients

• 
  (500 g)
• 
  (2 g)
• 
  (200 g)
• 
  (30 g)
• 
  (12 g)
• 
  (1 PC.)
• 
  (20 g)
• 
  (10 g)
• 
  (60 g)
• 
  (5 g)
• 
  (0.2 g)
• 
  (taste)
• 
  (taste)

Cooking steps

We will prepare and select all the necessary elements for making delicious potato gratin.



Choose a suitable refractory baking dish for potatoes, generously grease its bottom and walls with a slightly melted piece of butter. Send the finished form to the refrigerator for a while. With the flat side of a knife, crush the indicated number of garlic cloves: this way it will be easily and quickly peeled. Cut the garlic with a knife as finely as possible.



In a saucepan, combine the required amount of milk with grated nutmeg on a fine grater, add one bay leaf, a third of all chopped garlic, chopped parsley, thyme leaves and leek. We mix the ingredients and bring the liquid in a saucepan to a boil, turn off the heat and leave the sauce to infuse for 10 minutes.



We wash all the potatoes we have, peel and cut into identical thin circles: the thinner these plates are, the tastier and more tender the gratin will turn out. Potatoes can be cut with a very sharp knife or on a special grater. Spread the potatoes in even layers in a frozen, greased baking dish. When the first layer of potatoes completely covers the bottom of the mold, sprinkle the plates with chopped garlic and spices, salt and pepper to taste. Repeat the manipulations with all the chopped potatoes.



Add the required volume of fat milk to the cream, mix the ingredients. We pass the finished sauce through a colander in order to get rid of onions and bay leaves. Pour the prepared potatoes in a heat-resistant form with the already peeled creamy sauce.

We preheat the oven to 180 degrees and send the form with gratin into it to cook for 40 minutes.



Grate a piece of hard cheese on the smallest grater. After the specified time, we take out the form from the oven, sprinkle the potatoes with cheese and again send them to bake for another 6-8 minutes until a golden crust forms.



We take out the form and give the potatoes time to cool, then cut and serve hot to the table.



Potato gratin is ready. The dish can be garnished with fresh herbs and served with a variety of sauces.



Bon appetit!

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:

1. 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.
2. Grate hard cheese on a fine grater.
3. 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.
4. Grease a baking sheet with butter and place potato wedges in it. Drizzle potatoes with cream sauce and sprinkle with grated cheese.
5. Turn on the oven to heat up to 180 degrees. Bake the potato gratin in the preheated oven for about 45 minutes.
6. 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

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 fatty, 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 it to turn into a 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
• Pinch
• 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:

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

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One of the most famous French dishes is the classic potato gratin. This is an amazing recipe that has won the hearts of many people with its unsurpassed taste. In restaurants, such a delicacy is served as a side dish for meat, but it can also be prepared as a main course.

Classic Oven Gratin Recipe

This cooking method is the easiest. This dish is very easy to make at home, without even having culinary skills. If you cook potato gratin correctly, you will get an incredibly tasty and satisfying dish. It can be served for lunch, breakfast and of course dinner.

For this dish you need:

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

To make a gratin like in a French restaurant, you should use not only cream, but also cow's milk to prepare the sauce.

The tubers should be washed well under running water. Remove the peel and cut into thin circles.
To do this, you can use both a knife and a special shredder.

All potato slices should be the same thickness.

To prepare the sauce, melt the butter in a saucepan or metal bowl.
Then put cream, nutmeg, salt to it.

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

Grate the cheese on graters with large holes and add to the sauce. Put a handful aside in order to sprinkle the finished dish.
A properly prepared sauce should be slightly salty.

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

For baking the classic potato gratin according to this recipe, it is recommended to use a baking sheet with high sides. Lubricate the inside of the container generously with oil. Place a third of the potatoes on a medium baking sheet. Top with prepared sauce. There should be enough liquid so that the circles are completely hidden under it. Then place the next ball and grease with sauce again. If potatoes are still left, then form the next layer.

Top everything with grated cheese and send to the oven. Bake for 30 minutes.

So that during cooking, the parts of the potatoes do not stick together, soak them in cold water first.

Classic gratin with cream and milk

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

Ingredients for cooking:

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

For the preparation of gratin, it is better to use those varieties of potatoes that, during the cooking process, are able to maintain their shape.

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

Add nutmeg to the mixture. If there is only a whole one available, then it should be grated on the smallest grater.
You will also need to add salt and black pepper to your liking.

Garlic must be peeled and then crushed with the flat side of a knife.
This is necessary so that he gives as much of his juice and flavor as possible. Then mince the garlic. Send the resulting slurry to the milk mixture and mix everything well.

Wash and peel the potato tubers.
Cut into very thin slices. The tenderness of gratin depends on their thickness.

Lubricate the multicooker bowl with butter.

Then you can start laying out vegetables. Potatoes are placed first. You can lay it out both along the entire bottom of the container, and in portions.
The layer should consist of one, maximum of two circles. Drizzle each ball thoroughly with the sauce.

Bake in a slow cooker for 30 minutes. After that, sprinkle the dish with grated cheese and send for another 10 minutes to bake. Serve each serving with fresh herbs.

The photo gratin recipes above are the most popular in the world. This is a hearty dish, for the preparation of which it is not necessary to have special skills. To please your family with such a delicacy, just choose a recipe and follow the sequence of actions.

Video recipe for potato gratin