Recipe: Appetizing All in potato gratin

All in potato gratin. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart.

All in potato gratin Check out Martha Stewart's Creamy Potato Gratin Recipe. Add the nutmeg, a big pinch of salt and some pepper. Place the potatoes in the warm cream mixture and simmer gently until the. tatrapedia.com – You can cook All in potato gratin using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of All in potato gratin

  1. You need 3 of good sized potatos.
  2. It’s 1 of red pepper.
  3. It’s 1 of tomato.
  4. You need 8 of mushrooms.
  5. Prepare Pint of milk.
  6. It’s of Herb mix.
  7. You need of Grated cheese.
  8. You need to taste of Salt n pepper.
  9. Prepare Tin of flaked tuna.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more? The basic idea is always the same—sliced potatoes are layered, smothered in cream, milk, or a sauce, and baked together until tender and golden brown. Some recipes insist on using cream only while others stand by milk. These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make.

All in potato gratin step by step

  1. Slice everything up… and layer it all up.
  2. Mix up the herbs with milk and bring to the boil.
  3. Cook at 180' for 90mins adding tuna for last 20 mins.
  4. Grate cheese and grill till browned. Let stand for 10mins..

Smear butter all over inside of dish. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly. It involves layering thinly sliced potatoes with heavy cream and grated cheese in a baking dish, and then baking until the cream thickens and blankets the potatoes in a rich, creamy sauce.

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