Potato gratin is a traditional French dish that consists of slices of potatoes baked in the oven until golden brown. Garlic, cream, various herbs and spices are commonly used as additional ingredients in gratin.
Potato gratin with rammarine
Ingredients:
- 800 g raw potatoes;
- 150 ml cream;
- 40 g butter;
- 3 cloves of garlic;
- 2 sprigs of fresh rosemary;
- salt.
Preparation:
1. Peel the washed potatoes and cut into thin round slices. Remove the butter from the refrigerator, cut a small piece, prick on a fork and grease the bottom and sides of the mold. Squeeze the potato slices slightly overlap, add a little salt, then cover with another layer of potato slices. Repeat until the potatoes are finished, making sure to lightly add salt.
2. Cut each peeled garlic clove in half and remove the green center - you can throw it away. Place each garlic clove in a garlic press and squeeze over the potato layers. Spread fresh rosemary sprigs on the sides.
3. Pour cream over potato layers and garlic. Cut the remaining butter into small pieces with a knife and distribute them on top. Preheat the oven to 180 ° C, place the dish there for 30 minutes. Then remove the gratin from the oven, cover with cling foil and bake for another 15 minutes at 200 ° C.
4. Remove the gratin from the oven again, remove the foil sheet and bake for another 5 minutes. Let the cooked casserole cool slightly at room temperature, then serve warm.
Traditional French potato gratin
Ingredients:
- 500 g raw potatoes;
- 250 g cream;
- 30 g butter;
- 1 large clove of garlic;
- salt, freshly ground black pepper;
- grated nutmeg.
Preparation:
1. Wash the potatoes, peel them and cut them into thin round pieces. Grease a baking dish with butter. Peel the garlic, cut it in half and grease the bottom and sides of the mold with the halves.
2. Place the potato slices in layers, slightly overlapping each other. Season with salt, sprinkle with freshly ground pepper and a small pinch of grated nutmeg. Pour the cream on top of the potato layer and place the gratin in an oven preheated to 180 ° C for 75 minutes until a delicious crust forms.
Tip: Potato gratin can be served as a side dish with meat or as a separate dish
Potato gratin with bacon and onions
Ingredients:
- 700 g raw potatoes;
- 300 g of onions;
- 125 g bacon;
- 1 clove of garlic;
- 300 ml of broth;
- 3 tbsp. tablespoons of sunflower oil;
- salt, freshly ground black pepper.
Preparation:
1. Thinly chop the onions, cut the bacon into strips. Heat the sunflower oil in a frying pan, fry the onion and bacon until golden brown. Add the peeled and minced garlic, after removing the green center from the clove. Cook for another minute.
2. In a greased ovenproof dish, place thin round slices of peeled potatoes, sautéed onions and bacon. Season to taste with salt and freshly ground pepper. Bring the broth to a boil in a saucepan, pour over the potatoes. Use not all of the broth, but only a portion.
3. Cover the dish with a sheet of foil and bake at 180 ° C for an hour. Then remove the mold from the oven and remove the foil. Pour in the rest of the broth and continue baking until cooked through.
