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The oven is heated to 200 °.
Peel the potatoes, celery, onion and garlic, cut into thin slices.
In a pot add sour cream and vegetable soup with Thymian and pepper.
Bring to a boil over low heat. Monitor boiling.
When it boils, add the potatoes, celery root, onion and garlic and let it boil for about 15-20 minutes on low heat.
Then put the whole composition in a heat-resistant form.
Add Emmentaler cheese and mix with the composition.
Bake for 25-30 minutes.
When ready, serve with salad or meat dishes, for example: snitel, Cordon Bleu, etc.
Laura Hortensia Arnold recipe: Baked potatoes au gratin with asparagus garnish
2. Clean the leeks, wash and fry in butter with oil.
3. Peel the potatoes, wash and cut into slices or cubes, depending on the dish in which the dish is served.
4. Fry the potatoes in oil and butter until they catch a golden pojgita very easily.
4. Prepare the bechamel sauce in a stainless steel bowl (put a teaspoon of mustard that rubs with oil and butter, put on the fire, add a tablespoon of flour, when it starts to bubble, remove from the heat. add the milk, put it back on the fire and mix over low heat until it becomes quite thick.
5. Take the ceramic bowl, grease it well with butter, cover it with parmesan, put the composition of potatoes, leeks and camembert in the bowl together with the bechamel and put it in the oven for about 15-20 minutes
5. Put the asparagus in the pan for about 2-3 minutes
Remove the dish from the oven and serve hot with the asparagus garnish.
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Potatoes au gratin with sour cream
For a little flavor and color, I share a trick. Take a bunch of parsley and finely chop it. Add the parsley to your milk and egg cream composition. You will see that it gives it a special taste.
There is no better way to serve a portion au gratin potatoes than when they are hot and with some cold cream on top. Potato au gratin recipe it can be just as well used when you need a garnish or to simply pamper yourself with tasty food.
Baked potatoes au gratin
They are very tasty, but what do we do with the diet. They are very good only with milk, eggs and a clove of crushed garlic ... possibly some grated cheese on top.
Georgeta_Popa (Master Chef), February 13, 2014
Mihaela, September 11, 2013
Good idea, I'll make the recipe on Saturday.
Gica Nicu Cepoi, September 11, 2013
try baked kapia and some chicken (thighs) next to these potatoes you chose me for the winter
Dany Danuta, September 11, 2013
Yes, it's a good recipe, I've been making it for a long time
I'm going to do it. it's too delicious to resist the temptation: D
how much I put it in the oven, it's not for those who keep the diet, but a lot of cheese and sour cream. yummmmmmy, it's going to be buuuuun.
eugg (Chef), October 26, 2012
Daddy! I have already started it (the recipe). Thank you very much for the ideas! A! I don't have a dill :). I'll imagine I put it on anyway.
Czompa (Chef de cuisine), August 10, 2010
It looks great, I have to try your recipe!
constanta proca (Chef de cuisine), 06 august 2010
marta gabriela abdelhafiz (Chef de cuisine), May 28, 2010
Of all the potato gratin recipes here, I think this is the best
French baked potatoes & # 8211 simple recipe
French baked potatoes & # 8211 simple recipe. French fries, a simple but tasty and extremely versatile dish. The basic recipe for French potatoes contains potatoes, boiled eggs and cream but there are various variations and variations, many and delicious.
We often eat baked French fries at home. Especially in the evening, at dinner. The reason for such popularity is not difficult to guess: it is a recipe with ingredients at hand, requires minimal preparation and biblical time and results in a tasty dish.
There are several ways to prepare French potatoes. The favorite in our house is the one where, in addition to the classic ingredients: potatoes, boiled eggs, sour cream, we add mousse kneaded cheese that we prepare at home from fresh curd given through the mincer and mixed with a pinch of salt. Other variations contain bellows cheese for a slightly spicy touch or for an aristocratic kind, very filling, some sliced smoked sausages placed between layers.
Ingredients needed for baked potatoes.
- 8 potatoes
- 8 slices of ham
- half grated cheese
- 200 grams of cream
- a quarter cup of milk
- spice for potatoes or whatever you like
- a tablespoon of oil
How to prepare baked potatoes au gratin:
Preheat the oven to 180 degrees. We clean the potatoes, wash them well and cut them into slices. Over them we put salt and the chosen spices, a tablespoon of oil and mix them well, until each slice of potato is wrapped in spices.
We mix the cream with the milk and a little salt, and we cut the ham slices in half. Take the tray and grease it with oil or butter, if desired. then we add a layer of potato slices, over it we put a layer of ham. Then sprinkle some of the grated cheese. We continue like this until we finish the ingredients, keeping a little cheese.
After laying the layers, pour the mixture of milk and cream. Then sprinkle with cheese and pepper. Put everything in the oven until the potatoes penetrate nicely.
Baked potatoes au gratin can very well be served both for lunch and dinner.
Do you like baked potatoes? What other variants of the recipe do you know?
Baked potatoes au gratin
Method of preparation:
We wash the potatoes and put them to boil in the shell, at the right heat. After boiling, allow to cool, peel and cut into suitable slices.
Wallpaper a tray with baking paper or grease a heat-resistant dish with butter a baking tray, place a layer of potato slices in the pan (half the total amount). Season with pepper, oregano and basil. Sprinkle the grated cheese or cheese and top with the rest of the potato slices.
In a bowl, beat the eggs, add the cream, crushed garlic, spices and mix until all the ingredients are well incorporated.
Pour the mixture obtained over the potatoes, sprinkle the rest of the cheese and put the tray in the preheated oven at 180 degrees for about 20 minutes.
* You can replace cream with Greek yogurt.
* It is a suitable preparation from 6 months in the case of self-diversification and after 7 months in the case of classical diversification.
Then come the au gratin potato recipe, I mean the ingredients (how to do it, I've already written to you):
- some 16 potatoes medium and thinner (about a half kg in unclean condition) - 2.25 Ron
- a few thin slices of dry salami: 10-12 are enough (I put Sinaia from Cris-Tim, because it does not contain sugar, glucose and other hidden wonders that raise blood sugar too much) - 1.20 Ron (Update: cris-tim changed not only the packaging, but also the recipe for Sinaia salami , already contains sugars)
- 150 g grated cheese with large grater (Bluedino- this week is on sale at Lidl) - 3.5 Ron (2.5 Ron this week, worth buying more and frozen either whole or grated)
- a large glass of sour cream 12% (should not be measured, only with the eyes: a quarter or a third of the cream in a 1 kg bucket, it will be ok) - 1.6-2.1 Ron
- 4 eggs whole- 2 Ron
- a small teaspoon of salt
- a teaspoon of peppercorns
- 100 ml olive oil- 1.5 Ron
Total approx.12.5 Ron.
Here is another proof that the price of a daily menu can saturate a family. You make another cabbage soup for example (about 2 lei 4 servings), and your belly is set aside.
And because they are loved by the whole family, I remembered that I had not made gratin potatoes for a very long time and I decided to prepare them. And to make matters worse, I took pictures and decided to put the recipe on the blog.
I know there are many recipes for French potatoes, but I have always preferred the one with cheese and cream. So, let's see what ingredients you need and how you can prepare the whole recipe.
1.5 kg of potatoes
500g cheese (I prefer to buy it directly sliced, but you can also cut it into cubes)
oil or butter to grease the pan
salt and pepper (optional)
Method of preparation:
Peel the potatoes, then boil.
After boiling, remove from the pot and leave to cool.
Meanwhile, preheat the oven to 200 degrees upper and lower heat.
We prepare a heat-resistant dish (I used one from Jena), which we grease with oil or a little butter, both on the sides and on the bottom.
After they have cooled, the potatoes are cut into slices of about 1 cm and placed in a tray in the form of a layer.
Then add the sliced cheese until the whole layer of potatoes is covered.
Over the cheese, add the cream that stretches like a film, covering everything.
Repeat the procedure for each layer, depending on the capacity of the pot in which you put the potatoes. For me, being a wider bowl, only two layers of potatoes fit.
Place the dish in the oven for 20-25 minutes, until the top is browned.
Remove the pan from the oven and serve the potatoes hot.