Gratin is any dish (in the classical version - potatoes, but can be, for example, rice), baked in the oven to form a beautiful ruddy crust (sweet or savory). The main thing in the preparation of gratin is the correct choice of the temperature regime. You just bake the core of the dish and do not burn the crust, so gratin is first kept in the oven in a moderate heat, and then for a while the temperature is increased. You can cook gratin, using a grill. You can even use a microwave oven (the most suitable mode is "microwave + grill"). Potato gratin can be served, both as an independent dish, and as a second lunch dish. How to cook potato gratin?
Gratin potato-mushroom
There are many different recipes, for example, gratin from potatoes with mushrooms.
Ingredients:
- 5 medium-sized potatoes;
- 1 onion;
- 100-150 g of bacon;
- 200 g of champignons or ceps;
- ground black pepper;
- salt;
- a little vegetable oil;
- 80-100 ml of natural cream;
- gram 150 grated cheese;
- some natural butter;
- greenery.
Preparation:
Carefully wash the potatoes and cook in a uniform for 20 minutes. Salt water, cool in cold water. We'll peel the potatoes and cut them into plates about half a centimeter thick. Peeled onions and bacon are cut into cubes, and mushrooms - plates. Fry the bacon in vegetable oil (2-3 minutes), add chopped onions, stir and fry mushrooms. You should get a beautiful golden shade. Pickle and pepper. Add half the norm of cream. Stir and slightly evaporate to make the sauce thicken. We whip the remaining cream with grated cheese (leave a small amount of cheese for powdering). We refract the refractory mold with butter. At the bottom lay out the layers of potatoes, onion-mushroom sausage, and on top - cream with cheese. We will bake in the oven at 180 ° C for 15-20 minutes. Remove the form from the oven and sprinkle with cheese. We return the form to the oven and bake until a beautiful ruddy crust is formed.
Graten from potatoes with meat
Ingredients:
- 4-5 potatoes;
- 400 g of beef tenderloin;
- 1 onion;
- a glass of natural cream;
- vegetable oil for frying;
- grated hard cheese;
- ground black pepper;
- a mixture of Provencal herbs;
- greens for decoration.
Preparation:
We wash the washed meat with a napkin and cut into small pieces across the fibers. Cook the hammer slightly beat off every piece of meat on both sides. We warm the frying pan well, pour the vegetable oil. Fry the meat on both sides and lay it in a fireproof form, glass or ceramic (pre-oiled). Clean the onion and cut into rings. On the layer of meat lay a layer of onion rings. Peeled potatoes are cut into thin slices. Mix in a bowl of cream with pepper and a mixture of herbs, a little salted. You can lay the potatoes in two layers - each layer is poured with a mixture of cream and dry spices. And on top lay out another layer of potatoes and water it again. Now cover the form with a lid or tightly pack with food foil. Put the form in the oven preheated to 200 ° C for about 20 minutes. We rub the cheese on the grater. We take out the form and sprinkle half-finished gratin cheese, then we send to the oven (without a lid or foil), so that the cheese will stop and a ruddy crust is formed. Gratin with meat and potatoes is served in small portions,
Gratin potato with ground meat
You can cook gratin with potatoes and stuffing. Forcemeat for gratin is chosen to the best of fat, best of all - a mixture of pork and beef or pork and chicken minced meat - then the dish turns juicy. For cooking, you can lay a layer of raw minced meat on boiled potatoes or pre-salvage finely chopped onions, add to it minced meat, put out for a few minutes, and then use it to sandwich the grenade. Gratin can be served with various European sauces and light table wine.