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Potatoes au gratin

Potatoes au gratin


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Boil the potatoes, as well as the eggs. Make the sauce: heat a pot and pinch a tablespoon of melted butter, then add the flour and milk to form a cream ..... if it is too thick you can add water or milk ,,,, it must be the consistency of a thick cream, remove from the heat. Add the yolk and cream and season.

When the potatoes are ready and have cooled a little, cut them into slices and place them in a pan greased with butter. Then add the egg slices, grated cheese and then the sauce and finely chopped dill. Repeat the layers except for the dill. Bake for 20 minutes.


Wash the potatoes very well under a stream of cold water, then boil them with a pinch of salt for 20 minutes. at the right fire.

Drain the water from the potatoes, then peel them and cut them into rounds.

Preheat the oven to 175 degrees. Grease the pan with a little margarine, sprinkle with breadcrumbs and then place a layer of potato slices.

Crush half of the amount of Telemea cheese over the potatoes, then sprinkle the sliced ​​red pepper.

Sprinkle a little pepper and taste Provence herbs, salt only if needed. Cover with another layer of potato slices, sprinkle the remaining cheese over them.

We cut the cheese slices into strips, place them over the layer of cheese. In a bowl, beat the eggs well with the cooking cream, then pour the mixture into the tray and put the tray in the oven for 40 minutes. Remove the tray from the oven, portion and serve.


Here is a simple recipe for potatoes au gratin with mushrooms

When you have a craving for something, you have to satisfy your whim. Set aside the money spent at the restaurant. Learn to prepare anything in your own kitchen. Today I thought of proposing a recipe easy to au gratin potatoes with mushrooms. Everyone likes a good portion of au gratin potatoes, so any housewife must know how to cook this food.


Potato gratin for the whole family

Or potato pudding, as it is also called, is usually very easily accepted by children. But, it is a food that can be very well served for the whole family. In order not to make the potatoes very watery, our advice is to boil the potatoes in their skins.

  • Ingredients for 4 servings (1 year):
  • 1 kg of potatoes
  • 200 g telemea or curd
  • 600 ml of cooking cream (or milk)
  • 3 whole eggs

How to prepare gratinated potatoes:

Wash the potato peel well under running water, then bring it to a boil. Check to see if they are ready by pricking them from time to time with a fork. They do NOT have to boil to the end, they still have time for this in the oven.

Meanwhile, beat the eggs, grate the cheese directly into the beaten egg and add the cream, stirring gently.

If the cheese is salty, you don't even need extra salt!

The boiled potatoes are cooled, peeled and cut into slices of the same thickness.

Place the first layer of potatoes in a heat-resistant pan, then pour the cream mixture over it.

Continue with the next layer, over which the mixture with cream is poured again.

Place the tray in the preheated oven for 45-50 minutes or until browned on top.

"Accessories" suitable for au gratin potatoes

Once this dish is accepted by the fussy little one, you can start accessorizing it. That is, you can start hiding among the already known ingredients, others, which the dwarf finds harder to accept. It's a dish that's good for that. Let's see: let's say he doesn't like vegetables, the unbearable Broccolino will lose its taste under the wonderful influence of cream mixed with egg and cheese. He will lose the fight for good, reaching the fighter's stomach!

Do you want other examples? There it is! Leek (only the white part) is a vegetable that helps him get acquainted with the taste of onions, only it has a better tolerated taste. Boiled and added over the potatoes, then buried in cream cheese sauce will be easily accepted. Finely boiled and finely chopped spinach can be added to the mixture with cream, as well as beets, boiled or baked, first in the oven.

Salads are, without a doubt, the "visible" accessories that au gratin potatoes can be proud of. Try combining them with a beetroot salad, a cherry tomato salad with basil or a grated carrot salad with olive oil, green parsley and a drop of lemon.


50 g salted cheese (eg parmesan)

1. Melt the butter completely and add the flour to obtain the bechamel sauce. Stir vigorously once added flour and leave pan on medium heat for one minute.

2. Gradually add the cold milk and mix well. Season with salt and pepper, then add nutmeg, thyme and whole garlic.

3. Boil the bechamel sauce until it thickens. Remove the garlic and thyme at the end. Cut the potatoes into 0.5 cm thick slices and place half of them evenly in a pan greased with butter.

4. Spread half of the bechamel sauce on top of the potatoes, and place another layer of potatoes on top. Pour the rest of the bechamel sauce, cover the tray with aluminum foil or baking paper and bake for 45-50 minutes at 180 degrees.

5. After the potatoes have penetrated (make sure with a fork), grate the cheese abundantly over the preparation and, optionally, for an extra flavor, a little seasoned salted cheese, such as Parmesan.

6. Put the potato gratin in the oven again for at least 10 minutes on high heat, or until a golden crust forms on top of the preparation.


Potato gratin for the whole family

Or potato pudding, as it is also called, is usually very easily accepted by children. But, it is a food that can be very well served for the whole family. In order not to make the potatoes very watery, our advice is to boil the potatoes in their skins.

  • Ingredients for 4 servings (1 year):
  • 1 kg of potatoes
  • 200 g telemea or curd
  • 600 ml of cooking cream (or milk)
  • 3 whole eggs

How to prepare gratinated potatoes:

Wash the potato peel well under running water, then bring it to a boil. Check to see if they are ready by pricking them from time to time with a fork. They do NOT have to boil to the end, they still have time for this in the oven.

Meanwhile, beat the eggs, grate the cheese directly into the beaten egg and add the cream, stirring gently.

If the cheese is salty, you don't even need extra salt!

The boiled potatoes are cooled, peeled and cut into slices of the same thickness.

Place the first layer of potatoes in a heat-resistant pan, then pour the cream mixture over it.

Continue with the next layer, over which the mixture with cream is poured again.

Place the tray in the preheated oven for 45-50 minutes or until browned on top.

"Accessories" suitable for au gratin potatoes

Once this dish is accepted by the fussy little one, you can start accessorizing it. That is, you can start hiding among the already known ingredients, others, which the dwarf finds harder to accept. It's a dish that's good for that. Let's see: let's say he doesn't like vegetables, the unbearable Broccolino will lose its taste under the wonderful influence of cream mixed with egg and cheese. He will lose the fight for good, reaching the fighter's stomach!

Do you want other examples? There it is! Leek (only the white part) is a vegetable that helps him get acquainted with the taste of onions, only it has a better tolerated taste. Boiled and added over the potatoes, then buried in cream cheese sauce will be easily accepted. Finely boiled and finely chopped spinach can be added to the mixture with cream, as well as beets, boiled or baked, first in the oven.

Salads are, without a doubt, the "visible" accessories that au gratin potatoes can be proud of. Try combining them with a beetroot salad, a cherry tomato salad with basil or a grated carrot salad with olive oil, green parsley and a drop of lemon.


1 kg of potatoes
6 eggs
300 g telemea of ​​cow
butter
salt
1 onion
ANOINTED
100 g telemea
1 or

We peel the potatoes, wash them and boil them in salted water.
When they have boiled, drain the water, turn off 4-5 potatoes and grind the rest for puree, let it cool.
Boil 3 eggs in salted water.
In a bowl beat 3 eggs with salt, add grated cheese, chopped onion and mashed potatoes (I grated).
In a pan greased with butter add the slices of potatoes (of those I stopped) add 1/2 of the composition of the mixture of egg and potatoes, add the 3 eggs (peeled) cut into 2, above the remaining mixture .
I beat the egg with a fork, add the grated cheese and mix.
Pour the mixture on top of the puree and put it in the preheated oven until it browns nicely.

Try this video recipe too


Potatoes au gratin with eggs, cheese and smoked meats

Dishes of these in which the base is potatoes previously boiled in shell, then put in the oven with other ingredients - eggs (more or less cooked), cheeses (starting with the common local cheese, then moving to the Italian Mozzarella and Parmigiano , the Swiss Emmentaler or Gruyère, the British Cheddar, the Dutch Gouda and ending with the French Reblochon), bacon, breast, ham or pork sausages - are very common. There are simple dishes in which you can put almost anything you can find in the fridge in terms of cheese and / or smoking. French fries would be the flagship preparation of this spectrum, in which variations on the theme can be imagined in almost unlimited numbers. In order not to bore you too much with the introduction, at the end of the article I have given a series of dishes / pictures / links that you can try. Or you can improvise on their edge.

What do you need?

  • 700 - 800 g white potatoes for salad
  • 4 + 2 eggs (4 boil, 2 do not)
  • 150 - 200 g of charcoal bacon
  • 150 - 200 g of Cheddar cheese
  • 200 mL cooking cream (30% fat)
  • 1 tablespoon vegetable oil
  • Salt, pepper - to taste.

How do you proceed?

Boil the potatoes in their skins for 10-15 minutes in salted water, let them cool a little, then peel them and cut them into cubes of about 2 cm.

Boil 4 eggs. Put them in cold water and let them boil for about 5 minutes after the water starts to boil. After they can be handled without roasting, peel them and cut them into quarters.

Cut the bacon and cheddar cheese into sticks.

Beat the raw eggs seasoned with salt and pepper, then pour the cream over them.

Take a tray, grease it with oil and put the chopped potatoes in it. Season with salt and pepper, mix well to coat the oil with the potatoes, then spread the potatoes on the bottom of the tray in an even layer.

Spread the pieces of bacon on top of the potatoes.

Then place the cheese and the egg pieces, and pour the beaten eggs as evenly as possible over the whole construction.

Put the tray in the preheated oven at 200 ˚C for 35 - 40 minutes, enough time for the harmonious combination of ingredients.

They can be served as such, but they can also be used as a garnish. For example, next to some chicken legs stewed in white wine. It goes with a lighter wine, a rosé from Sâmburești, for example.

Have fun and see you healthy again!

Similar preparations:

French fries & # 8211 here or click on the picture

Bacon and Mozzarella potatoes & # 8211 here or click on the picture

Potatoes with Mozzarella and Parmigiano & # 8211 here or click on the picture

Potatoes with cheese and smoked meats & # 8211 here or click on the picture

Potato gratin with Mozzarella and Bucovina ham & # 8211 here or click on the picture


Other filters about Potatoes

Kids love potatoes and, let's face it, adults love them. If you need inspiration to cook potatoes, we do.

Cheese potato pie is a kind of cheese mousse, very easy to prepare, which can be a quick dinner when.

Potatoes stuffed with 3 kinds of cheese stand out for their flavor, in contrast to the simplicity and speed of the recipe. They will surely be to your liking.

The potato bite will be the answer for many of us when we are asked what is the food that reminds us of childhood. This.


Potato gratin

1. Wash the potatoes and boil them whole with water and salt. After boiling, remove from the water and allow to cool.

2. Peel the potatoes with a special knife, cut them into cubes and arrange them in a tray lined with butter, breadcrumbs and grated mozzarella on a small grater.

3. Cover the boiled potatoes with a thick layer of mozzarella, sprinkle with ground basil and nutmeg powder and put in the oven.

The au gratin potatoes are served hot, as a garnish, but they are also very good as a main course.

4 / 5 - 2 Review (s)

50 g salted cheese (eg parmesan)

1. Melt the butter completely and add the flour to obtain the bechamel sauce. Stir vigorously once added flour and leave pan on medium heat for one minute.

2. Gradually add the cold milk and mix well. Season with salt and pepper, then add nutmeg, thyme and whole garlic.

3. Boil the bechamel sauce until it thickens. Remove the garlic and thyme at the end. Cut the potatoes into 0.5 cm thick slices and place half of them evenly in a pan greased with butter.

4. Spread half of the bechamel sauce on top of the potatoes, and place another layer of potatoes on top. Pour the rest of the bechamel sauce, cover the tray with aluminum foil or baking paper and bake for 45-50 minutes at 180 degrees.

5. After the potatoes have penetrated (make sure with a fork), grate the cheese over the preparation and, optionally, for an extra flavor, a little salted cheese, such as Parmesan cheese.

6. Put the potato gratin in the oven again for at least 10 minutes on high heat, or until a golden crust forms on top of the preparation.