Potato gratin.
8 servings
60 minutes
Potato gratin is an exquisite dish of French cuisine that embodies the warmth and comfort of a home dinner. Its history roots back to the traditions of rural France, where simple ingredients were transformed into culinary masterpieces. Tender slices of potato soaked in a creamy sauce become soft and aromatic, while the baked cheese crust adds a delicious crunch and rich flavor. Gratin is served as a standalone dish or as a side to meat and fish, complementing them with its creamy texture. It is perfect for cozy family evenings and festive gatherings, delighting guests with its rich taste and appetizing aroma.
1
In a small pot, combine milk with water, add salt, pepper, and chopped garlic. Bring to a boil.
- Milk: 250 ml
- Water: 250 ml
- Garlic: 1 clove
- Ground black pepper: to taste
- Salt: to taste
- Nutmeg: to taste
2
At this time, wash and clean the potatoes. Cut into slices 4-5 mm thick.
- Potato: 3 pieces
3
Send the potatoes to boiling milk, slightly reduce the temperature, and cook for 10-15 minutes. Watch to ensure the slices do not fall apart. Drain the potatoes.
- Potato: 3 pieces
- Milk: 250 ml
- Water: 250 ml
4
Grease the baking dish with butter. Place the potatoes. Spread with sour cream. Top with pieces of butter and sprinkle with cheese.
- Butter: 50 g
- Potato: 3 pieces
- Sour cream: 150 g
- Hard cheese: 70 g
5
Send to the oven for 40 minutes at 180 degrees.
- Butter: 50 g