Potato gratin with mushrooms. Gratin - recipes for a delicious French potato dish and more! Mushroom gratin
Description
Today we will cook as tasty, healthy and independent dish... By itself, gratin, as a cooking method, came to us from French cuisine... It is believed that gratin is any ingredient baked under a fragrant crispy creamy cheese crust.
Today we will use potato and Jerusalem artichoke tubers as the main ingredients. The thinner you can grind these vegetables into plates, the tastier and softer the gratin will cook in the oven.
As additional ingredients for cooking gratin at home, we will use mushrooms, onions, carrots and chopped leaves of a gratin.
White lamb is a plant that outwardly resembles nettle, but is fundamentally different from it. The leaves of this plant are very often used in cooking and they taste a bit like spinach.
You will find a step-by-step recipe for making gratin with a photo with mushrooms below. From it you will learn about all the intricacies of cooking this simple, but very tasty and satisfying dish.
Let's start creating a potato gratin with mushrooms and spices.
Ingredients
-
(4-6 pcs.) -
(deaf, 1 bundle) -
(1 PC.) -
(12 teeth) -
(3-4 pcs.) -
(1 PC.) -
(2 pcs.) -
(1-2 tbsp. L.) -
(50 g) -
(2-3 tbsp. L.) -
(1 tbsp.) -
(1 bundle) -
(taste) -
(taste) -
(taste)
Cooking steps
Let's prepare everything necessary ingredients for making gratin with mushrooms.
We wash and peel the potatoes, then cut them into very thin plates on a special grater. We carefully clean the Jerusalem artichoke tubers with a brush under running water and cut them in the same way as potatoes. Both Jerusalem artichoke and potatoes will be best chopped on a special shredder: this will make the rings of tubers very thin and bake tastier. We soak the selected mushrooms in advance in cold water for 1-2 hours, after which we drain the water, and cut the shiitake into small cubes. Rub the washed carrots on a coarse grater. Thoroughly rinse the leaves of the lamb, and then grind them in a blender. Peel the garlic cloves and cut them very finely with a sharp knife.
Preheat a frying pan with a little vegetable oil and fry the diced in it onion until soft and golden in color.
Put the onion in the chosen baking dish together with the oil in which it was fried or fry the onion directly in the dish itself. Lay on top of the onion in layers in any order all the prepared vegetable cuts... Top with white lamb leaves chopped in a blender.
We rub the whole piece in advance hard cheese on a coarse grater.
Fill the form with vegetable gratin with the specified amount of milk and put it on fire. Bring the liquid to a boil, reduce the heat slightly and cook the dish for 10-15 minutes. We make sure that the milk does not run away. Salt and pepper the ingredients to taste, and add any other spices as desired.
Pour boiled vegetables the required amount sour cream and completely fill them with grated cheese. We heat the oven to 180 degrees and send the form with gratin into it, bake the dish for 10 minutes until cooked and until the cheese turns into an appetizing golden crust.
Let the finished dish cool slightly, then cut and serve as a side dish or as an independent dish. Potato gratin with mushrooms is ready.
Bon Appetit!
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Preparation:
Peel and wash the onion. Cut into half rings and save in a little vegetable oil.
Wash the champignons and cut into thin slices. Add to the onion and fry until all the liquid has evaporated. Season with salt and pepper to taste.
Peel and wash the potatoes. Cut it into thin slices. Grease heat-resistant dishes with butter (20-30 g), bottom and sides.
Place half of the potatoes on the bottom.
Lay a layer on the potatoes fried mushrooms with onion. Finely chop the garlic and spread over the entire surface of the mushroom filling.
Tile the remaining potatoes on top of the mushroom layer.
Break the eggs into a bowl, pour in the cream and whisk lightly. Add grated cheese, salt and black pepper to a bowl. Stir.
Pour the cheese and milk mixture over the potatoes. Gently spread the cheese so that it covers the entire potato layer.
Cover the dish with foil and place in a preheated oven at 190 * for 45 minutes.
After the elapsed time, remove the foil and bake for another 15 minutes. before golden brown... Focus on your oven.
Very satisfying, aromatic, with creamy taste gratin. Cheese crust is especially tasty in it ... mmm ..
Bon Appetit!!!
Gratin is a multifaceted and varied recipe, so everyone can choose for themselves the option that best suits their individual preferences. Adding a cheese crust to a certain set of foods gives the dish characteristic taste, appetizing appearance and retains its juiciness.
How to make gratin?
Potato gratin, the recipe of which is considered to be the standard of French cooking, is prepared simply and without frills. However, there are certain subtleties that determine the taste characteristics of the dish, and they must be remembered when starting to execute any recipe.
- The potatoes should be of the correct shape and cut into circles of the same thickness.
- Cream gives a special tenderness to the dish, and nutmeg is the main spice in its design.
- Classic gratin is prepared with hard cheese, which must be of high quality and melt well.
Potato gratin - a classic recipe
Dauphinouis gratin is a classic of French cuisine and the first among such dishes that has the right to be considered the most authentic. This variation does not tolerate experimentation and with the slightest deviation from technology it already loses its individuality and turns into a banal, but no doubt delicious casserole.
Ingredients:
- potatoes - 4 pcs.;
- cheese - 100 g;
- cream - 200 ml;
- milk - 100 ml;
- garlic - 3 cloves;
- butter - 30 g;
- laurel - 1 pc.;
- nutmeg - a pinch;
- salt pepper.
Preparation
- Garlic and laurel are fried in oil, cream, milk, nutmeg are added.
- Put thinly sliced potatoes in the sauce and simmer until half cooked.
- Spread the slices into a mold, pour in the sauce, send them to an oven preheated to 170 degrees for 20 minutes.
- Crush the food with cheese and place in the oven under the grill for 3 minutes.
Potato gratin with cheese and cream
Potato gratin with cheese, designed taking into account the following recommendations, is a kind of simplified variation of the classic French recipe... Layered thinly sliced potatoes in a mold are poured with cream sauce with grated cheese and baked until tender.
Ingredients:
- potatoes - 1 kg;
- cheese - 100 g;
- brie cheese - 100 g;
- olive oil - 2 tbsp. spoons;
- butter - 100 g;
- cream - 200 ml;
- salt, herbs, spices.
Preparation
- The potatoes are cut into thin slices and dipped in boiling water for 2 minutes.
- Melt butter add olive, cream, grated cheese, salt, herbs.
- Put the potatoes in a mold, smearing the layers with a creamy mixture.
- Brie slices are laid out on top and sent to the oven.
- After 35 minutes, the gratin will be ready.
Potato gratin with mushrooms
The gratin, the recipe for which is set out below, is made with mushrooms, which are ideally combined with potatoes, creating an impeccable meal in all respects. If desired, you can not use mayonnaise at all or replace it with a portion of cream or sour cream, and boil the potatoes in water for 2 minutes to speed up the baking process.
Ingredients:
- potatoes - 1 kg;
- mushrooms - 500 g;
- onion - 1 pc.;
- hard cheese - 150 g;
- cream - 250 ml;
- mayonnaise - 60 g;
- eggs - 2 pcs.;
- dried garlic and basil - 1 teaspoon each;
- salt.
Preparation
- Mushrooms are fried in oil with onions.
- The potatoes are peeled and chopped thinly.
- Mix cream, eggs and mayonnaise, season with basil, garlic and salt.
- Put potatoes, fry, cheese in layers in a mold and pour on top with filling.
- Gratin with mushrooms is baked for 1 hour at 180 degrees.
Vegetable gratin
Potato is incredibly juicy. Zucchini can be replaced with eggplants, which are pre-soaked in saline for 20 minutes, and the vegetable composition can be expanded by adding bell pepper or carrots. The layers are preferably arranged so that the first and last are the potatoes.
Ingredients:
- potatoes - 1 kg;
- zucchini - 400 g;
- tomatoes - 4 pcs.;
- onions - 2 pcs.;
- garlic cloves - 4 pcs.;
- cheese - 200 g;
- white wine - 50 ml;
- bread crumbs - 1 glass;
- oil - 2 tbsp. spoons;
- salt, seasonings.
Preparation
- Cut potatoes, zucchini, tomatoes, onions into slices.
- Garlic is mixed with crumbs, wine, cheese and butter, seasoning to taste.
- Lay the vegetables in layers, covering each with a mixture of cheese and crumbs.
- Crush the dish with cheese and put it in the oven for 45 minutes.
Gratin with chicken and potatoes
A delicious gratin, a simple recipe for which will be considered next, is prepared with chicken fillet cut into cubes. Vegetable components (potatoes and carrots) can be chopped into thin slices or grated on a coarse grater, while squeezing the juice a little. The finished result will delight you with an excellent taste of food.
Ingredients:
- potatoes - 1 kg;
- chicken fillet - 1 kg;
- tomatoes - 2 pcs.;
- onions - 3 pcs.;
- bell peppers and carrots - 1 pc.;
- garlic cloves - 2 pcs.;
- hard cheese - 300 g;
- cream - 400 ml;
- eggs - 3 pcs.;
- salt, spices, oil.
Preparation
- Grind chicken and vegetables.
- Eggs, mixed with cream, cheese and garlic, season.
- Onions and carrots are sautéed in butter, and the potatoes are boiled for 3 minutes in water.
- Put potatoes, chicken, roast, peppers, tomatoes in layers in a mold and pour everything with a creamy cheese mixture.
- Gratin with chicken is baked for 40 minutes at 190 degrees.
How to make cauliflower gratin?
- a recipe close to the classic, but instead traditional potatoes in this case, cabbage inflorescences are used, which are pre-boiled in a mixture of milk and water to obtain a milder taste. After that, all that remains is to fold the vegetable into a mold and brown for 15 minutes.
Ingredients:
- cauliflower - 2 fork;
- milk - 1 l;
- cheese - 200 g;
- oil - 50 g;
- garlic cloves - 4-5 pcs.;
- cream - 200 ml;
- salt, pepper, nutmeg.
Preparation
- The milk is diluted with water, salted and boiled in the inflorescence mixture for 7 minutes.
- Transfer the vegetable into a mold and pour over the seasoned mixture of cream, cheese and garlic.
- Send the container to the oven for 10 minutes, then crush it with cheese and let it bake for another 5 minutes.
Eggplant gratin - recipe
Gratin, the recipe of which you will learn later, will amaze you with its sophistication of taste, lightness and amazing piquancy. At the heart of the dish are harmoniously combined with tomato spicy sauce. Components are baked in a form with cream and grated cheese, which makes the dish as complete as possible.
Ingredients:
- eggplant - 1 kg;
- canned tomatoes - 400 g;
- onions - 2 pcs.;
- cheese - 150 g;
- oil - 50 ml;
- garlic cloves - 2 pcs.;
- cream - 400 ml;
- parsley - 1 bunch;
- dried basil - 1 tsp;
- salt pepper.
Preparation
- Fry onion and garlic in oil, add chopped tomatoes and stew for 10 minutes, seasoning with salt, pepper and basil.
- Eggplant sliced into circles is fried on both sides.
- The cream is boiled one and a half times, adding ½ cheese and parsley, salt to taste.
- Make an eggplant gratin by placing the eggplant in a mold in layers with tomato sauce and grated cheese.
- Pour the ingredients and bake for 30 minutes.
Fish gratin
For fish lovers, a simple version of a dish with hake or pollock, which must first be defrosted and removed from all bones. In this case, sour cream is used to prepare the filling, which can be replaced with cream if desired. In an hour, you will have a delicious treat for 8 people on your table.
Ingredients:
- hake or pollock - 1 kg;
- potatoes - 1 kg;
- sour cream - 300 g;
- cheese - 300 g;
- eggs - 3-4 pcs.;
- soy sauce - 20 ml;
- seasonings for fish;
- salt, pepper, herbs.
Preparation
- The potatoes are peeled, cut into slices.
- Fish fillet is prepared, seasoned with spices.
- Lay the potatoes and fish in layers in a mold, crushing it a little with cheese and herbs.
- Beat eggs, mix with sour cream, soy sauce and cheese shavings.
- Pour the mixture into a mold and bake the gratin with fish at 180 degrees for 50 minutes.
Gratin in a slow cooker
Gratin, a simple recipe for which will be described below, is prepared using a multicooker device. A smart device will create everything the necessary conditions for high-quality baking of components. The laconic set of ingredients can be expanded by adding chicken, fish or other vegetables, resulting in a new dish.
There are different variations of gratin: from potatoes, vegetables, with meat. Today we will cook gratin with chicken and mushrooms. It's delicious hearty dish, which can be served on the festive table. Delicate, creamy potatoes just melt in your mouth. Mushrooms and chicken add satiety. Cheese crust will not leave you indifferent. Preparing the dish is not difficult. The main thing is to prepare all the products in advance. Potatoes and chicken are placed raw, but the mushrooms must be fried beforehand. Then everything is laid out in layers, poured with cream and baked in the oven. If you like spicy food, experiment with spices, you can add: garlic, hot red peppers, turmeric, basil, coriander, nutmeg.
Chicken gratinrecipe with photo
Ingredients
- Potatoes - 0.5 kg
- Mushrooms - 350 g.
- Chicken fillet - 300g.
- Cream - 200 ml
- Milk - 200 ml.
- Salt - 0.5 tsp
- Spices to taste
How to make chicken and mushroom gratin
Peel the onion, chop finely and fry in vegetable oil until golden brown.
Rinse the champignons under running water, cut into pieces. Add mushrooms to onions, season with spices. We fry the mushrooms until tender, it will take about 20 minutes in time.
Chicken fillet cooks very quickly, so we will not fry it, but simply cut it into large pieces, about 1.5 cm wide.
Peel the potatoes and cut them into thin round slices, you can use a knife or using a shredder.
We take a baking dish, grease it vegetable oil and lay out the potatoes, salt it a little.
Then, put some of the meat with mushrooms on top.
Pour the cream into a bowl, add milk, salt, black pepper, turmeric, stir to dissolve the salt.
Put a layer of potatoes, pour in a little creamy filling. Then, put the mushrooms and chicken again and repeat this until the ingredients run out, at the end pour cream. The liquid should cover all of the ingredients almost to the top. Sprinkle the last layer with cheese and bake in the oven for 50 minutes at a temperature of 200C.
We take out the gratin from the oven, cut it into pieces and serve it to the table. Bon Appetit!
Cooking tips:
- Cream can be replaced with milk and sour cream. Better take fat sour cream.
- You can add fresh herbs and spices to the filling.
- Heavy cream, it is better to dilute with milk.
- Roasting time depends on the size of the potato pieces.
- To prevent the top of the potato from being dry, you can cover it with foil, and remove it 5 minutes before it is ready so that a golden crust appears.