A very tender and nutritious French dish! Gratin can be used as a side dish, or if you add, for example, mushrooms, fish, or put a beaten chicken breast on the bottom, as an independent dish.
It is necessary
- Potatoes
- Milk
- Hard cheese
- Butter
- Egg
- Salt
- Ground pepper
- Garlic
- I recommend adding greens
Instructions
Step 1
Wash and peel the potatoes.
Step 2
Cut with a sharp knife into thin (2-3 millimeters thick) circles.
Step 3
Fold the potato slices in a colander and rinse with cold tap water to rinse off the starch.
Step 4
Dry. To do this, I usually lay out the potato wedges on a cutting board in one layer so that the circles slightly overlap each other (then the pieces will be slightly raised above the surface of the board and dry on both sides at once).
Step 5
While the potatoes are drying, pour enough milk into a ladle to cover all the potatoes and bring to a boil.
Step 6
Light the oven.
Step 7
Grease a baking dish with butter.
Step 8
Place a crushed garlic clove on the bottom.
Step 9
Lay out the chopped potatoes.
Step 10
Pour boiling milk over everything (potatoes should be completely covered with milk, but not float in it).
Step 11
Put in the oven. Bake for about an hour at a temperature of about 200 ° C, stirring occasionally to bake the potatoes evenly.
Step 12
About 10 minutes before being ready, beat an egg with a third glass of milk (cold or room temperature), salt, pepper, add herbs.
Step 13
Pour the potatoes with the resulting mixture, sprinkle with grated cheese on top and put in the oven again so that everything is browned.
Step 14
After cooking, I recommend turning off the oven and leaving the casserole to cool slightly. This will help the milk absorb better into the potatoes. Ideally, there should be no liquid left in the finished casserole.
