Potato gratin

Potato Escalope 517 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Potato gratin
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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I bake gratin potatoes with onions and cheese in chicken broth, it always turns out equally tasty. In my family, potato gratin is a versatile side dish.

Ingredients

Directions

  1. Turn on the oven to preheat to 200 degrees.
  2. Heat a large skillet over medium heat, add olive oil, heat well and put onion in it. Season with salt and pepper, fry, stirring occasionally, for about 10 minutes. Then increase heat to high and fry, stirring occasionally, until golden brown, about 4 minutes. Pour the broth on the onion, mix well and scrape off the burnt oil from the walls. Remove the pan from the stove.
  3. Grease an ovenproof dish with a volume of about 2.5 liters with butter (about 1 tablespoon). Cut the rest of the butter into small cubes.
  4. Peel the potatoes and cut into slices, about 0.3-0.2 cm thick.
  5. Put one layer of potatoes in an oiled dish, add 1/3 of the onion, 1/3 of the thyme, sprinkle with 1/2 teaspoon of salt and pepper, and 1 1/2 teaspoon of chopped butter. Alternating, repeat two more layers of potatoes, thyme, onion, oil and spices.
  6. Sprinkle the topmost layer with butter and pour over the chicken broth.
  7. Sprinkle the potatoes with chopped cheese.
  8. Place the dish in a preheated oven and bake the potato gratin until soft and golden brown, about 50 minutes (the broth should boil completely). Leave the finished potato gratin at room temperature for about 20 minutes, and then serve directly in the form.

Potato gratin



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

I bake gratin potatoes with onions and cheese in chicken broth, it always turns out equally tasty. In my family, potato gratin is a versatile side dish.

Ingredients

Directions

  1. Turn on the oven to preheat to 200 degrees.
  2. Heat a large skillet over medium heat, add olive oil, heat well and put onion in it. Season with salt and pepper, fry, stirring occasionally, for about 10 minutes. Then increase heat to high and fry, stirring occasionally, until golden brown, about 4 minutes. Pour the broth on the onion, mix well and scrape off the burnt oil from the walls. Remove the pan from the stove.
  3. Grease an ovenproof dish with a volume of about 2.5 liters with butter (about 1 tablespoon). Cut the rest of the butter into small cubes.
  4. Peel the potatoes and cut into slices, about 0.3-0.2 cm thick.
  5. Put one layer of potatoes in an oiled dish, add 1/3 of the onion, 1/3 of the thyme, sprinkle with 1/2 teaspoon of salt and pepper, and 1 1/2 teaspoon of chopped butter. Alternating, repeat two more layers of potatoes, thyme, onion, oil and spices.
  6. Sprinkle the topmost layer with butter and pour over the chicken broth.
  7. Sprinkle the potatoes with chopped cheese.
  8. Place the dish in a preheated oven and bake the potato gratin until soft and golden brown, about 50 minutes (the broth should boil completely). Leave the finished potato gratin at room temperature for about 20 minutes, and then serve directly in the form.

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