Gratin with cheese is a gift from French cooks. In their homeland, it is made of various vegetables with meat, mushrooms, seafood.
There are many recipes and methods of preparation, but potato-cheese gratin is particularly popular. The distinctive feature of this dish is the ruddy baked top crust.
French-style potato gratin with cheese
3
1
hour15
minutes575.2
kcalLet’s prepare the simplest and most affordable version of the dish in the oven. It can be cooked in one large bowl or divided into small molds. Everything turns out especially appetizing in portioned ceramic pots.
Ingredients
Potatoes – 6 pieces;
Hard cheese – 200 grams;
3.2% milk – 0.5 cups;
Butter – 50 grams;
Garlic – 3 cloves;
Grate nutmeg and ground black pepper on the tip of a knife;
Table salt – to taste.
Steps
- Peel, wash and cut the potatoes with a sharp knife into translucent plates. Grease the inside of the baking mold with a piece of butter. Place the potato slices in it, place the rest of the butter on top.
- Heat the milk in a saucepan and mix it with the seasonings, pressed garlic and salt, pour it into the mold. Cover with foil or a lid.
- We put it in an oven heated to 200 degrees, keep it there for about half an hour until soft.
- Grate the cheese on a coarse grater, take out the hot workpiece, uncover and sprinkle it evenly over the top. Reduce the temperature a little and put everything back to bake for about 15 minutes.
Note
- Cheese and milk casserole is usually served hot and used as an independent dish together with vegetable salads or slices. It can also be used as a garnish to separately cooked dishes of meat, fish, mushrooms and vegetables.
Mushroom potato gratin with cheese and cream
One of the fastest ways of cooking is in a multicooker. You don’t have to worry about the food sticking to the pan or becoming soggy.
Composition:
- Potatoes – 1 kilogram;
- Fresh mushrooms – 0.5 kilograms;
- Onions – 1-2 pieces;
- Heavy cream – 1 cup;
- Chicken eggs – 3 pieces;
- Butter – 15 grams;
- Cheese – 300 grams;
- Salt, spices – to taste.
We’ll cook it like this:
- Boil the peeled, washed potatoes until tender. At the end of the process, drain the broth completely, crush with a crusher. Leave to cool down a little.
- In a bowl beat the eggs, salt, season, shake well with a fork, mix with the cream. Dilute the purée to a smooth consistency.
- Meanwhile, set the appliance to “Frying” mode and throw a piece of butter into the bowl. While it is melting, peel the onion, cut it into small cubes and put it in the same bowl.
- Scrape off the mushrooms, rinse them, and lightly dry them on a towel. Cut them into small random pieces and send them to the onions, stir and fry under supervision until golden.
- Combine the potato semi-finished product with the mushroom filling directly in the bowl, stir. Cover with the lid and set the “Stew” or “Bake” mode for 30 minutes. Or proceed according to the program, if you have the “Multicook” option.
- After the signal, wait for the vapors to settle for about 15-20 minutes, lift the lid and carefully, lifting from the bottom with a spatula, transfer the contents to a heatproof dish.
- Sprinkle the surface with cheese shavings and send it to bake in the oven under the top burner or grill. The end of the process will be indicated by a tempting aroma and a crispy brownish crust.
On a pencil. The top crust will turn out thicker and the filling softer if the final layer is not only with cheese alone, but also mixed with sour cream.
Interesting. To avoid the hassle of repositioning, you can prepare a delicately gratinized product with cheese and mushrooms by making the sprinkles directly in the bowl and keeping it heated for an extra time. You won’t get a special crunch this way, but you will get a pizza-like appearance.
