The latest recipes

Potato gratin

Potato gratin



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We clean the potatoes, wash them and cut them into thin slices.

In a tray, I used round, you can put baking paper as I did, but you can grease it only with butter, and for flavor you can put slices of garlic (I did not put), over butter I put the potato slices, I seasoned to taste, I placed a layer of cheese, another row of potatoes, I seasoned again, another layer of cheese, on top there must be a row of potatoes and I seasoned to taste.


Separately, beat the egg well with sour cream and milk, season again and pour over the potatoes half of this composition, sprinkle a little more cheese, place a few pieces of tomatoes (optional) and wrap everything in aluminum foil, then put the tray oven for about 20 minutes.

Then we take out the tray, take the aluminum foil and pour the rest of the composition with milk, put it back in the oven and leave it until it browns nicely on top, and the composition has bonded nicely.

We serve with turkey wings and pickles!

Good appetite!


Gratin of celery and potatoes

Here is a super delicious recipe that belongs to Good Food magazine and you can find it in the December 2014-January 2015 issue. I participated in a contest with these pictures, more details can be found on the Good Food page in the Contests section.

I chose this recipe precisely for the combination of thyme and nutmeg, and what can I tell you, that while I was boiling the milk, a special aroma rose, and while the tray was in the oven, it smelled like my whole house. Not to be missed and I invite you to try it too. It can be a garnish, or it can be a main course. Whatever you choose to serve, it is worth a try.

Ingredient:

50 grams of butter, and a little extra for greasing

a powdered ground nutmeg

300ml cream for cooking

Melt the butter in a pan, add the chopped onion, salt and pepper and mix in the pan until browned.

The milk together with the finely chopped nutmeg, garlic and thyme, salt and pepper are boiled. When it starts to boil, add the cream for cooking.

Celery and potatoes are cut into thin slices. Place the slices of celery in the greased tray over which half of the milk sauce is poured, then spread the hardened onion. Place the potatoes, pour in the rest of the milk, sprinkle with grated Parmesan cheese and bake at 180 ° C for 1 hour and a half. It is ready when a knife easily penetrates the layers of vegetables.


Dauphinois potato gratin is one of the most famous recipes with potatoes. We call this dish French fries.

Peel the potatoes, wash and cut into very thin slices. Wash, dry well with a towel and boil in milk, on high heat for 5 minutes and another 5 minutes on very low heat. While the potatoes are boiling, grease a bowl with solid butter, and sprinkle the well-crushed garlic over the butter. Remove the potato slices with a spatula (very carefully, it crumbles easily) or simply drain the milk from the bowl. We will use the milk to prepare the bechamel sauce. Melt the butter over low heat, in a higher bowl, then add all the flour, mixing well.

Gradually add a little warm milk, stirring each time until smooth, until the milk runs out. Add salt and pepper. In the bowl greased with butter and garlic we put a layer of potato slices and pour with the polish, or whatever we like, a layer of bechamel, over which we sprinkle a layer of cheese. We repeat the operation until we finish the ingredients, taking care that the last layer is of cheese. Bake at 180 degrees for about an hour.

In the original Gratin Dauphinois recipe, bechamel is not used, but 200 ml of sour cream, a little nutmeg is added, and Swiss or French Gruyere cheese is used instead of cheese.

I made the original version a few times, but one day when I didn't have the cream I replaced it with bechamel, I gave it a use to the milk used for cooking, and the taste is much finer that way. I make it very creamy, that's how we like it. After it cools, the potatoes draw more liquid and become firmer. The taste remains just as good, with a discreet garlic aroma.


Dauphinois potatoes

Dauphinois potatoes (pronounced & # 8222dofinoa & # 8221), as you probably already deduced from the title, is a French specialty. The dish itself is often recorded in the annals of gastronomy, since 1788, when a certain duke of Clermont-Tonnerre had included this dish on the list of dishes served at his court in Dauphine (a region in southeastern France). Dauphinois potatoes are also known as & # 8222Gratin Dauphinois & # 8221 or & # 8222a at Dauphinoise & # 8221 (dolphinase) and that's how we realize one thing, namely that it is about potatoes prepared in gratin, in the oven. The dauphinois potato recipe is very simple, what makes it special is the very pleasant taste and consistency, due to the cream in which the potatoes are cooked and the subtle garlic aroma. It should also be said that these dauphinois potatoes are an excellent choice as a garnish for a festive meal, because they can be prepared in advance, heating in the oven before serving, thus saving time and effort. They can be prepared in a large gratin (special shape for the oven) or small, individual shapes can be chosen for a more elegant presentation.

Preparation time: 00:10 hours
Cooking time: 01:30 hours
Total Time: 01:40 hours
Number of servings: 3
Degree of difficulty: Easy

Dauphinois Potato Ingredient:

  • 3 medium potatoes (around 150 grams / piece)
  • 100-150 ml. liquid cream 15% fat (if you use fatty cream, with + 30% fat concentration, replace half of the liquid cream with whole milk)
  • 20 grams of butter
  • 1 small clove of garlic
  • salt pepper

note: the recipe can be easily adapted to a smaller or larger number of diners counting between 30-50 ml. of sour cream (or sour cream) / 150 grams of potatoes. I used liquid cream for cooking with 15% fat and I didn't dilute it with anything.

Prepare Dauphinois Potatoes:

1. Turn on the oven and set it at 150 degrees Celsius.

2. Peel the potatoes, wash them and keep them in water while they are whole, then cut them into very thin slices, with a vegetable peeler or mandolin.


3. Prepare the forms (or the form, if the gratin is prepared in a single, larger form) as follows: rub the end of the garlic clove well against the walls of the bowl, so that it catches the aroma, then grease the forms well with butter. . What is left of the garlic clove is crushed very finely.

4. Drain the potato slices well and drizzle with a napkin, season with salt and pepper and crushed garlic. Mix well.

5. Place a layer of sliced ​​potatoes in the form, then pour a little cream.


6. Continue in this way, alternating layers of potatoes with sour cream between them, until the shapes (or shape) are filled. Pour a little more cream over the last layer.


7. Place in the preheated oven at 150 degrees for 1 hour & # 8211 1 hour and a half. The idea is that in individual forms the potatoes will freeze faster, 1 hour will be enough, in the larger form it will take longer. Dauphinois potatoes are ready when inserting a toothpick in the middle of the form, it pierces the layers very easily, not encountering any resistance. If you want them to have a browner surface (I usually want to), I position them for 3-4 minutes under the oven grill.


They are incredibly tasty and elegant, you can serve them directly from the individual shapes with a steak or, after resting for a while, they can be removed from the form (they come out easier if a small circle of baking paper is placed on the bottom of the dish, well greased with butter). If you prepare them from today to tomorrow, keep them cold and before heating them in the oven, add 1 tablespoon of water on top of each form. Good appetite!


Gratin of potatoes with cheese or, in Romanian, & # 8220French potatoes & # 8221

If you put it on Google to translate your phrase "French fries"In English, he answers you promptly"French fries”. Instead, if you ask him to tell you what he says in Romanian to the same people French fries, turns around and says I'm Fries. So it's no wonder that journalists (and not only them) can debit texts like this (I kept the original spelling):

French fries


French potatoes are not French at all, in fact. In fact, they come from Belgium, where they were prepared since 1600.
Ordinary Americans did not find out about this way of cooking potatoes until the First World War. Stationed in Belgium, they fell in love with this type of food. But they named the French potatoes, after the language spoken in Belgium, French.
Long before them, however, the former American president Thomas Jefferson had found out about these potatoes. In love with French food, he took with him the recipe for potatoes in his country. (source)

The author of the "opera" above beats the fields gracefully, calling the well-known "straw potatoes" (whose paternity the Belgians dispute with the French) "French potatoes". A little check (even on Wikipedia only) would have clarified it.

As we know them from our ancestors (word comes), french fries from the Mioritic lands they are quite close to what the French call potato gratin. In most cases, the French do not bother to boil potatoes or eggs in advance. I peel the first ones and cut them into thin slices, while I beat the last ones. They also have the bad habit of putting garlic and nutmeg in them, in addition to cheese and cream.

I was not seduced by the French way of cooking, using the one seen on my mother and grandmother. As in their time there were not as many assortments of cheeses at Alimentară as now, they used them with predilection. pressed cheese:

I had some difficult choices to make:

In the end, taking into account that in addition to many Romanians living in Romania and Moldova, we also have compatriots of those who make their living in Italy or Ireland, I stopped at some cheeses specific to those countries. I know there are many who they speak Romanian and in the Iberian Peninsula, but these globalist capitalists from supermarkets they only have in mind Jamon Serrano and Chorizo and not at all cheese.

What do you need?

  • 1.5 kg white potatoes "for salad" (about 7 - 8 larger potatoes)
  • 6 to 8 eggs
  • 200 g Cheddar cheese
  • 50 - 75 g Grana Padano cheese (or Parmesan)
  • 83, (3) - 100 g (5 - 6 slices) smoked cheese
  • 200 mL unfermented cream (for whipped cream) with at least 30% fat
  • 1 tablespoon vegetable oil (olives, grape seeds, sunflower - I listed them in descending order of preference)
  • Sea salt, mixed pepper (freshly ground) - to taste.

How do you proceed?

Boil the peeled potatoes in water in which you have dissolved a teaspoon of salt. Boil them until the fork enters them easily, but don't wait for their skin to crack. Drain them, then peel them, then cut them into rounds - no thicker than 3 mm.

Boil the eggs until they come out "hard" - 5 minutes in boiling water is enough. Peel a squash, grate it and cut it into slices about 3 mm thick.

While the “ingredients” are boiling, cut the Cheddar cheese into slices about 3-4 mm thick. I had Irish Red Cheddar, but you can find it even cheaper

You cut the Parmesan cheese, and the cheese - so that you don't have to bother with it anymore, you take it ready sliced.

Preheat the oven to 180 - 200 ˚C and look for a high-walled tray (minimum 5 cm) that you grease with oil.

Wallpaper the bottom of the tray with a layer of potato slices. Season with salt and pepper.

Lay a layer of boiled egg slices. If you are a perfectionist, you can do better than me.

Build a layer of Cheddar over the eggs. The shirt:

Place another layer of potato slices on top and sprinkle with a pinch of pepper.

Place over the potatoes and the rest of the boiled eggs. I hope you're left. If not, bad luck.

Cover with the last layer of potato slices, season with salt and pepper.

Pour the cream into the pan. Try to spread it as evenly as possible, do not pour it all in one place. However, it will gravitate to the bottom of the tray, trying to reduce the gap fraction of the filling.

Put in the tray the chips of Grana Padano (Parmesan) over which you come with slices of smoked cheese. You can put them as airy as here:

or slightly overlap them (if you want to use all 6 slices in the package) according to the model that Pista bácsi shows you:

All you have to do is put the tray in the oven and wait 35-40 minutes. If you want your masterpiece to come out as in the picture, keep the tray for another 2-3 minutes in the flame oven at the top (from the vault of the oven).


Potato gratin with celery

Potato gratin with celery, baked in foil, retains all the flavors and useful qualities of the products. Another advantage - the ingredients remain juicy, as if they were steamed. In the same way you can cook the fish in foil, along with the gratin, you will get a phenomenal dinner! You can prepare the ingredients in advance and store them in the refrigerator. Convenient, fast and very tasty!

1. Prepare the ingredients and turn on the oven, setting it at 200 degrees.

2. Peel the potatoes and celery root. Cut into thin slices. Peel an onion and cut it into fine rings.

3. Put the ingredients in a bowl, season with salt and pepper. You can add dried herbs (dill, thyme, oregano, parsley, basil, rosemary) or spices (paprika, hot cayenne pepper, nutmeg).

4. Put the mixture on a piece of foil, add a little broth and cream. Sprinkle with grated cheese.

5. Cover with the second half of the foil, join the edges well. Bake for about 35 minutes. When serving, sprinkle with fresh greens.


Potato gratin - German potato gratin

If you have ever carefully anticipated the potato grill at a restaurant or a friend of a friend, just to face an angry meal of thin potatoes, this is a recipe for you. Potato gratin lovers need to dress up together to teach the world about the true meaning of potatoes cooked in cream and salt. It should ripen in an hour, the cream should be plentiful, the potatoes should be layered semi-vertically and staggered, and the fresh herbs and pepper only, please.

This recipe can be scaled up or down if needed.


  1. Preheat the oven to 150 degrees Celsius. Take a bowl with a thick bottom or a special one for au gratin dishes and grease it with butter or other type of fat.
  2. Peel a squash, grate it and slice it as thin as you can. Place them in the bowl earlier, so that layers of potatoes are created and there is not much free space left. Season with salt and pepper and sprinkle a generous amount of Gruyere cheese on each layer. On the last layer, sprinkle the cheese or a type of cheese of your choice.
  3. Put the sour cream, garlic and thyme in a pan or saucepan and bring the sauce to a boil over low heat. Remove the thyme from the sauce, then pour the latter over the potatoes.
  4. Put some butter and an extra portion of cheese or cheese over the gratinated potatoes, if you wish. Put them in the oven for an hour and a half or until the potatoes are soft, and the surface layer is golden and slightly crispy. Serve hot French gratin potatoes as a main course or as a side dish.

If so far you haven't flirted too much with French cuisine, definitely these au gratin potatoes delicious will convince you to try even more recipes from this country.

Returning, however, to the Mioritic lands, we recommend you to enjoy this simple recipe of peasant potatoes!


Potato gratin

Wash the potatoes and boil them in salted water for about 20-25 minutes. After they have boiled, take them out on a plate and let them cool a bit. When they have cooled, peel them and put them on the grater with large holes. Put the grated potatoes in a larger bowl and add the grated Parmesan cheese, eggs, a little salt and pepper. Prosciutto to cut into thin slices, or if you use ham cut it into cubes.

If the mozzarella is from the "fresh" one, drain it well on an absorbent napkin and then cut it into cubes, as well as the smoked cheese (scamorza-provola). Mix all the ingredients with a wooden spoon until everything is well incorporated.

Grease a pan with a little butter and sprinkle with breadcrumbs. Put the composition in the pan, level it well with a spatula and then sprinkle a little Parmesan cheese on top and a few thin slices of butter. Put the tray in the preheated oven at 180C (355F) for 15 minutes and then raise the temperature to 200C (390F) for the next 15 minutes.

After it is ready, let it cool for 10-15 minutes after which it is cut and served hot.
Good appetite!


French fries

French fries with boiled eggs and cream & # 8211 in the oven. Recipe for potatoes au gratin with cream, butter, eggs and baked cheese. How are French fries made? A good idea to recycle leftover Easter eggs. Recipes for au gratin potatoes. Baked potato recipes.

This French potato recipe is very simple and quick. We can boil the eggs and potatoes in advance (1-2 days before) and all we have to do is assemble the preparation and au gratin it. My mother is a big fan of French potatoes and prepares them almost weekly. The truth is, I'm great! Layers of potato slices alternating with boiled egg, well bathed in cream and a brown crust of melted cheese. Yummy!

We make the recipe for French potatoes after Silvia Jurcovan: boiled potatoes in the shell, hard boiled eggs, sour cream (in the pancake). It indicated the anointing of the form with butter and its wallpaper with breadcrumbs (which I no longer put). In the family Diana French fries are made with eggs and smoked sausages. I also add melted cheese and create a fine crust. See Diana's version here.

Returning to French potatoes, it should be said that the right varieties of potatoes are for baking or salad. Boil the eggs for about 7-8 minutes because they will also bake in the oven. Cream is a sour (fermented) one that is used in sarmale or papanași. It would be good to have at least 20% fat because otherwise it will coagulate when baked (cheese).

I also make some smoked au gratin potatoes (kaiser, bacon, smoked ribs) which are baked in milk with butter and cream (raw potatoes are used) and are called Norwegian potatoesthe recipe here.

I leave you the quantities for 6 servings of french fries with eggs and cream.