Potato gratin: a classic recipe, with step-by-step photos. Potato gratin recipes Potato gratin how to cook

Potato gratin is a cross between a pie and a casserole. Cut into thin slices and covered with a generous layer of grated cheese, potatoes in milk gravy are maximally softened and imbued with a pleasant creamy aroma.

With this technology, no meat is added, because the final dish already contains a sufficient amount of proteins and fats, and the taste is quite self-sufficient! Let's quickly prepare a simple potato gratin according to the recipe with photos step by step!

Ingredients:

• potatoes - 1 kg;
• cream (30-38%) - 300 ml;
• milk - 300 ml;
• garlic - 2 cloves;
• nutmeg (optional) - ½ teaspoon;
• cheese - 150 g;
• salt - to taste.

Potato gratin recipe with photos step by step at home

1. After washing and peeling, cut the potato tubers into slices 2-3 mm thick.
   
2. Combine milk with cream in a large saucepan. Finely chop two small cloves of garlic with a knife and add to the milk mixture. Bring the liquid to a boil over low heat, add salt to taste, and add nutmeg or other spices/herbs if desired.
   
3. Place all the chopped potatoes into the boiling creamy milk mixture. To prepare potato gratin, it is advisable to use at least 30 percent cream. Firstly, they make the dish much tastier, and secondly, the higher the fat content of the cream, the less likely it is to curdle when boiling.
   
4. Cook the potato slices covered over low heat for 5-10 minutes (until half cooked). We carefully ensure that the potato slices are not overcooked, since depending on the type of tuber, the cooking time may vary.
   
5. Remove the semi-finished potato mugs from the milk gravy with a slotted spoon and place them in a slightly greased pan in rows of 2-3 layers. Pour the mixture of cream and milk remaining in the pan over the potatoes.
   
6. Spread three cheeses coarsely and evenly on top.
   
7. Place the future potato gratin in an oven preheated to 180 degrees for 15-20 minutes (until the potatoes are fully cooked). It is not worth keeping the dish in the oven longer, since even the thickest cream “does not like” prolonged boiling.
   
8. Fragrant potatoes baked in cream and milk, served hot, accompanied by milk gravy.
   

Delicate, rich in creamy notes, potato gratin captivates with its simplicity and impeccable taste. Enjoy your meal!

There is no consensus on the technology for preparing gratin even among culinary masters. Some consider gratin to be a direct successor to the famous one, but without the dough base. And some are sure that this is an ordinary casserole, in which it is not at all necessary to lay out all the ingredients in layers. Therefore, there are complex recipes, but there are also very simple ones, with the most affordable set of products. Potato gratin can be prepared in many ways. The simplest one is to grate the potatoes and mix with cheese and cream. The result will be some kind of pie or casserole. If you spend a little more time and cut the potatoes into thin slices, the result will be completely different - the finished potato gratin will resemble a multi-layer potato pie. This option is much more interesting, and let’s start our acquaintance with the large family of gratins with it.

Recipe Information

Cooking method: in the oven .

Ingredients:

• potatoes – 1 kg
• cream or milk – 250 ml
• hard cheese – 150 g
• ground nutmeg – 0.5 tsp
• ground black pepper - half a teaspoon
• ground paprika - a pinch
• dried basil – 0.5 tsp
• oregano – a third of a teaspoon
• butter – 50 g
• egg – 1 pc.
• salt - to taste.

Making potato gratin

1. Cut the potatoes into thin slices, no more than 1.5 mm thick.
2. Transfer to a large bowl and add nutmeg.
3. Add the rest of the spices - two types of ground pepper, basil, oregano. Add salt to taste.
4. Mix everything thoroughly with your hands, trying to separate the potato circles so that each one gets the spices.
5. Grate the cheese on a fine grater.
6. Take a deep baking dish, grease the bottom and sides with butter. Place the first layer of potatoes.
7. Pour in milk or cream. Be sure to boil the milk and cool slightly. This must be done in order to eliminate the possibility of an unpleasant surprise in the form of curdled milk.
8. Pour in enough milk or cream to cover the potato layer almost completely. Add a layer of grated cheese.
9. Add the next layer of potatoes.
10. So alternate layers of potatoes and cheese, pouring a little milk on each layer. Make the top layer of potatoes and add a little butter. Important! The dishes should be deep so that the milk does not run away when heated. If the form is filled almost to the top, it must be covered with foil or covered with a tight lid. Place the gratin in an oven preheated to 180 degrees and bake for 40 minutes.
11. Beat the egg with milk, add salt. Remove the pan from the oven, pour in the egg and do not cover again.
12. Place in the oven for another 15-20 minutes, baking until the top is browned.
13. Ready potato gratin can be served hot, warm, or cooled. It does not need to be kept in shape, all layers are perfectly held together, and when cut, the pieces retain their shape well. Fresh vegetables or a light vegetable salad will be a good addition to this delicious dish.
    
    
14. And here is the recipe

Potato gratin is a very simple treat, requiring a minimum of effort and a small set of ingredients. It is prepared with different fillings: cheese, chicken, mushrooms, minced meat. There is a classic version - with cream, an Italian one - with chicken, and gourmets say that the original tastes best - “Graten Dauphinois” with garlic and spices.

How to make potato gratin?

In French cuisine, gratins can be fish, meat, or vegetable. Potato gratin differs from casserole in its special, crispy crust. Baked in cheese sauce, although the original recipe did not include cheese. To make potato gratin perfect and appeal to every eater, you need to follow simple rules.

1. To make the crust creamy, mix cream with milk.
2. Potatoes are originally cut into thin round slices.
3. Parsnips and celery root add original flavor.
4. Meat and minced meat should be fried before baking.

Potato gratin - classic recipe

Potato gratin with cheese and cream, according to the classic recipe - a dish that is perfectly baked and has a delicate taste. If the crust fries too quickly, you need to grease it with sour cream or cream. If it is burnt, the layer is cut off and renewed. Some housewives replace cream with mayonnaise.

Ingredients:

• potatoes – 1 kg;
• cream – 200 ml;
• milk – 100 ml;
• nutmeg – 1 tsp;
• garlic – 3 cloves;
• oil – 2 tbsp. l.;
• hard cheese – 100 g.

Preparation

1. Cut the potatoes into circles.
2. Heat the cream, add a third of the grated cheese, melt.
3. Add salt, crushed garlic and nutmeg.
4. Boil for 5 minutes.
5. Layer the potatoes, pouring the sauce over them.
6. Bake potato gratin with cream for 40 minutes.
7. Sprinkle with cheese and leave for 10 minutes.

Potato gratin with chicken

They make it with different additives, the most tender and tasty is made with chicken - this option is preferred by the Italians. The baking dish is chosen to be served in it; this rule has been preserved for a long time, since the crust was called gratin and considered a delicacy.

Ingredients:

• potatoes - 1 kg;
• chicken - 500 g;
• cheese - 400 g;
• cream - 500 ml;
• garlic - 4 cloves.

Preparation

1. Chop chicken and fry.
2. Cut the potatoes.
3. Add salt, pepper and garlic to the cream and boil.
4. Layer the potatoes and meat, pouring the sauce over them.
5. Bake for 40 minutes.
6. Sprinkle potato gratin with chicken with grated cheese.
7. Bake for 10 minutes.

Potato gratin with minced meat

The simplest option is potato gratin with minced meat; it is better to prepare the preparation yourself by grinding the meat. It tastes best if you mix beef and pork. It is recommended to pre-fry the minced meat. You need to cook at a moderate temperature so that high heat does not separate the cream.

Ingredients:

• minced meat – 400 g;
• potatoes – 400 g;
• paprika – 1 tsp;
• onion – 1 pc.;
• flour - 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.;
• sour cream – 6 tbsp. l.;
• butter – 70 g;
• greens - 1 bunch.

Preparation

1. Cut the potatoes.
2. Lay out in layers: potatoes, minced meat, onions.
3. Grease with sour cream, sprinkle with herbs.
4. Cover with potatoes.
5. Mix paprika with sour cream and butter, pour in.
6. Grind butter with flour.
7. Sprinkle over potato gratin.
8. Bake for 40 minutes.

Potato and zucchini gratin

Connoisseurs of a vegetarian table will like it; you can add zucchini, sweet peppers and tomatoes. Nutmeg is a must, it enhances the taste of the food. To prevent the liquid from evaporating, some housewives bake it in foil, then remove it to form a crust.

Ingredients:

• potatoes – 800 g;
• tomatoes – 6 pcs.;
• sweet pepper – 3 pcs.;
• zucchini – 2 pcs.:
• cream – 400 ml;
• hard cheese – 200 g;
• nutmeg - 0.5 tsp.

Preparation

1. Chop tomatoes, peppers, zucchini and potatoes.
2. Layer the vegetables.
3. After every 3 layers, pour cream and sprinkle with cheese.
4. Sprinkle the top layer with herbs and nutmeg.
5. Bake for 1.5 hours.

Potato gratin with mushrooms

Another Lenten option is potato gratin with mushrooms; you can add champignons and oyster mushrooms. Wild mushrooms give a special flavor; they must be boiled first. They put green onions in the casserole, but you can replace them with onions. If the potatoes dry out or are still raw during baking, add cream.

Ingredients:

• potatoes – 800 g;
• mushrooms – 200 g;
• green onions – 30 g;
• hard cheese – 100 g;
• garlic – 2-3 cloves;
• cream – 250 g;
• nutmeg, paprika - 0.5 tsp.

Preparation

1. Chop potatoes, onions and mushrooms.
2. Layer potatoes, mushrooms and onions.
3. Dissolve crushed garlic in cream.
4. Pour over the casserole and sprinkle with spices.
5. Fill the top layer with cream.
6. Sprinkle with grated cheese.
7. Cover the mushroom and potato gratin with foil and bake for 30 minutes.
8. Remove the foil and leave for another 15 minutes.

Potato gratin in the oven can also be prepared with bacon. Suitable both raw and boiled-smoked. It is best to lightly crush the garlic with the flat side of a knife to release its juice, and then chop it. A few pieces of butter placed on the top layer at the end of cooking will help make the dish more tender.

Ingredients:

• potatoes – 500 g;
• bacon - 6-8 strips;
• onions – 2 pcs.;
• milk – 100 ml;
• cream – 100 ml;
• garlic – 2 cloves;
• hard cheese – 50 g.

Preparation

1. Cut the bacon into strips, dice the onion, and fry.
2. Divide the potatoes into slices.
3. Layer potatoes and bacon.
4. Make the top potato.
5. Mix milk and cream.
6. Dissolve crushed garlic, salt and pepper.
7. Pour over the casserole.
8. Sprinkle with grated cheese.
9. Bake for 30 minutes.

Potato gratin with fish

Those who don't really like meat will like gratin with fish and potatoes - a very simple dish, prepared with a delicate milk sauce. It is recommended to place the ingredients on a baking sheet with high sides and grease thoroughly with vegetable oil. White fish fillets are suitable: cod, hake, pollock, tilapia.

Ingredients:

• fish – 400 g;
• potatoes –700 g;
• milk – 500 ml;
• butter – 50 g;
• flour – 2 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• nutmeg – 0.5 tsp;
• hard cheese – 50 g;
• greens - 1 bunch.

Preparation

1. Cut the fish fillet into pieces.
2. Sprinkle with lemon juice.
3. Cut the potatoes into circles.
4. Mix butter and flour.
5. Dilute with milk and boil.
6. Salt, pepper, add nutmeg.
7. Cook until thickened.
8. Layer fish and potatoes.
9. Pour sauce over each layer.
10. Bake the fish and potato gratin for 35 minutes.
11. Sprinkle with grated cheese and bake for another 10 minutes.
12. Sprinkle with herbs.

If you have problems with the oven or are running out of time, you can cook a quick version - potato in a frying pan. The difference with baked in the oven is the absence of a golden cheese crust. To make the taste more delicate, you need to dilute the cream with milk, and make the potato pieces of the same thickness.

Ingredients:

• potatoes – 500 g;
• cream – 500 ml;
• garlic – 2 cloves;
• cheese – 100 g;
• nutmeg - 0.5 tsp.

Preparation

1. Cut the potatoes into circles and dry.
2. Rub the frying pan with garlic.
3. Layer the potatoes.
4. Sprinkle each with spices and grated cheese, pour over cream.
5. Sprinkle with cheese.
6. Simmer over low heat for 25 minutes.

It is the most convenient to cook, it will stew perfectly and will not burn. You need to bake for half an hour, if there is a lot of mixture or the pieces are large, then 45 minutes. To prevent potato pieces from sticking together, you can soak them in cold water for 10 minutes. Gruyère is recommended for cheese, but other varieties are also included.

Ingredients.

The dish is very easy to prepare and does not require large financial expenditures. It will take 80 minutes to prepare.

1. We divide the cheese into two parts. We grate one, the second one will be needed at the end of cooking.
2. Pour 2/3 of the cream into a bowl and mix with grated cheese. The finished mixture should be kept on low heat until the cheese has melted. Salt, black pepper and nutmeg are added to the mixture.
3. Potatoes are cut into thin slices.
4. Rub a clove of garlic and grease the bottom of the mold with it. The bottom is coated with softened butter on top.
5. Often chopped potatoes are laid out overlapping each other in the pan. Next, pour out some of the creamy sauce. Then two more layers are laid out, each of them is poured with sauce.
6. The mold is covered with foil on top and placed in a preheated oven for 50 minutes. The oven needs to be preheated to 170 degrees.
7. At the end of the time, the foil is removed and the remaining cheese is rubbed on top.
8. The gratin is placed back in the oven for 15 minutes until golden brown.

Description

Potato gratin- a dish that is prepared using the culinary technique of the same name. Many people mistakenly assume that gratin is some kind of gourmet dish, but in fact, gratin is a way of preparing such a dish. In this recipe we will bake aromatic 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 potatoes themselves, but to the sauce for them. At home, this potato gratin turns out incredibly tasty and is very easy to prepare.

The 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 photos is presented below, from which you will learn how to prepare a delicious and rich gratin sauce from heavy cream and milk. To give our sauce a more piquant and interesting taste, we will add onions, nutmeg and spices to it during the cooking process. Each of these ingredients will complement and nourish the taste of the future dish.

Let's get started making this Cheesy Potato Gratin!

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 to prepare a delicious potato gratin.



Choose a suitable fireproof dish for baking potatoes, generously grease its bottom and walls with a slightly melted piece of butter. Place the finished form in the refrigerator for a while. Using the flat side of a knife, crush the indicated number of cloves of garlic: this will peel it easily and quickly. Chop the garlic with a knife as finely as possible.



In a saucepan, combine the required amount of milk with finely grated nutmeg, add one bay leaf, a third of all chopped garlic, chopped parsley, thyme leaves and leeks. Mix the ingredients and bring the liquid in the saucepan to a boil, turn off the heat and leave the sauce to steep for 10 minutes.



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



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

Preheat the oven to 180 degrees and place the gratin dish in it to cook for 40 minutes.



Grate a piece of hard cheese on the finest grater. After the specified time has passed, remove the pan from the oven, sprinkle the potatoes with cheese and bake them again for another 6-8 minutes until golden brown.



Remove the pan and give the potatoes time to cool, then cut and serve hot.



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



Bon appetit!