Gratin (au gratin) is a culinary technology of the great French cuisine. Basically, this is a casserole made from vegetables, noodles, or seafood. A prerequisite for gratin is the presence of an appetizing golden crust of bread crumbs or grated cheese on the meal. The most famous gratin in the world is the Dauphiné potato, but since it is cooked without cheese, lovers of the latter prefer the Savoyard dish, the Savoyard potato.
It is necessary
-
- Savoyard potatoes (Savoyard)
- 4 medium potato tubers;
- 1 large onion
- 2 cloves of garlic;
- 1 tablespoon olive oil
- 125 g gruyere cheese;
- 60 ml chicken broth;
- a pinch of nutmeg;
- 1 tablespoon thyme leaves
- 1/3 cup grated Parmesan
- Potato gratin with cream and white wine
- 10 medium potato tubers;
- 1 onion;
- 25 g butter;
- 100 ml of white wine;
- 300 ml of milk;
- 400 ml heavy cream;
- 3 sage leaves;
- 50 g of Gruyere cheese.
Instructions
Step 1
Savoyard potatoes (Savoyard)
Peel and chop the garlic. Peel the onion, rinse and cut into rings. Heat oil in a small skillet over medium heat. Saute the onion and garlic until soft and light golden brown. Remove skillet from heat and set aside.
Step 2
Wash the potato tubers thoroughly, dry, peel and cut into thin slices. It is best to use a food processor or manual mandolin grater for this. Cut the Gruyere cheese into 10 square thin slices.
Step 3
Place 1/3 of the chopped potatoes in an oval glass or earthenware baking dish (about 20 by 28 centimeters), place half the fried onion and garlic and cover with 5 slices of Gruyere cheese. Repeat one more time. Top with the remaining potatoes. Sprinkle with nutmeg and thyme. Carefully, so as not to break the layers, pour the chicken broth along the walls and sprinkle with Parmesan on top. Cover with foil and bake in the preheated oven at 215oC for 30 minutes. Reduce heat to 200 ° C and continue baking for another 30 minutes. Remove foil 15 minutes before cooking. Remove from oven, rest 5 minutes, then serve as a side dish or as a main course.
Step 4
Potato gratin with cream and white wine
Rinse the potatoes, peel and boil for 3-5 minutes. Drain the water, cut the potatoes into slices no thicker than 5 mm. Chop the onion into small cubes, chop the sage. Melt the butter in a frying pan and fry the onion until transparent, pour over with milk, wine and cream and simmer over low heat, stirring constantly until the alcohol evaporates.
Step 5
Place the potato slices in a large, wide bowl, top with the creamy milk mixture, add the sage and half of the Gruyere cheese grated on a medium grater. Preheat oven to 190C. Place the potatoes from the bowl in an oval baking dish, sprinkle with the remaining cheese and black peppercorns. Cover with foil and bake for about 30 minutes, then remove foil and bake for another 30-40 minutes until golden brown and potatoes are fully cooked.
