Potato gratin with mushrooms in the oven. Gratin - recipes for delicious French potato dishes and more! Potato gratin with mushrooms

The subject of culinary conflicts and delicious classics of French cuisine

As with so many traditional dishes, chefs argue about the true recipe, because there is no authentic one.

Potato casserole, and gratin is just that, is a versatile dish. Common products, a simple preparation process, and the oven will do the rest for you. Just imagine: layers of tender baked potatoes soaked in the aroma of herbs and mushrooms, crispy cheese crust ... Mmmmmm ...

Ingredients:

• Potato - 1 kg
• Mushrooms - 360 g
• Hard cheese - 180 g
• Raw eggs - 2 pcs.
• Onion - 1 pc.
• Butter - 1 tbsp. l.
• Garlic - 1 clove
• Milk - 400 ml
• Green onions, parsley, salt, ground pepper, nutmeg - to taste
• Cheremsha - optional

The recipe uses eringi mushrooms, which are nothing more than a variety of oyster mushrooms. They are quite tasty, I must say. Therefore, if you have the opportunity, be sure to cook gratin with these mushrooms. If not, it doesn’t matter, because gratin with other mushrooms will not disappoint you either.

The process itself

Grate 180 g of cheese on a coarse grater, cut 360 g of mushrooms into slices, finely chop parsley, wild garlic and green onions. Set aside a few of the most photogenic fungi for a presentable final layer.

Beat 2 eggs with a pinch of salt, ground pepper and nutmeg. Pour 400 ml of milk into this mixture and stir well. Onion cut into half rings. Slice potatoes thinly.

Prepare a baking dish: first rub it with chopped garlic, and then grease it with butter (~ 1 tablespoon). The rest of the garlic can then simply be added to the gratin.

Now watch your hands. Put in the prepared form:

1. 1/3 potatoes (about 2 layers; "tiled", slightly overlapping)
2. 1/3 onion + 1/3 parsley, green onion and wild garlic
3. Half chopped mushrooms
4. 1/3 grated cheese + 1/3 egg and milk mixture

Of course, you can distribute the ingredients according to your taste and desire. We give only an idea and direction 🙂

The final, most beautiful layer, which will be with a baked crust - cheese, mushrooms, onions and herbs. If you put the cheese on top, then mushrooms will not be visible after baking.

Cover the form with foil and bake for 1.5 hours at a temperature of 160 degrees.

Baking time depends on the type of potato. Initially, we set ourselves up for 1 hour, but we had to keep the gratin in the oven for an hour and a half ... Therefore, we recommend that after an hour of cooking, just try the potato slice from the top layer.

Despite the French name, this is a very simple and satisfying dish. Someone will call it an ordinary casserole. But you have never eaten such a delicious casserole. So be sure to try it. So, today we will cook tender potato gratin with mushrooms, cheese and cream. The recipe with step by step photos will help you to prepare it quickly and easily.

Ingredients for 4 servings:

- medium-sized potatoes - 8 pcs.;
- champignon mushrooms - 8 pcs. (medium size);
- onions - 1-2 heads;
- hard cheese - 150-200 g;
- cream (any fat content) - 200 ml;
- table salt - to taste;
- ground black pepper - to taste (or a mixture of peppers);
- Provence herbs - a pinch;
- vegetable (sunflower or olive) oil, odorless - 2-3 tbsp. l.

How to cook with a photo step by step

1. Mushrooms absorb moisture very quickly. therefore, it is preferable not to wash them for a long time, but to clean them and then rinse quickly. Cut each mushroom into thin slices. Can be cut with a food processor or a special mandolin grater. Then cutting will take a record short time.




2. It is not necessary to use purple onions, as in this photo recipe. Both regular yellow and white will do. Also, instead of an onion, you can put shallots or leek in a gratin. Cut into small cubes. Heat up some vegetable oil in a frying pan. Lay out the onion. Brown. Then add mushrooms. Fry everything together until golden brown.

3. Grate hard cheese on a coarse or medium grater. Which type of cheese to choose? Basically, anyone will do. It will be very tasty with Dutch, and with Gouda, and with Parmesan.






4. Wash and peel potatoes. Cut out eyes and damaged areas. Cut into slices. The most subtle.




5. Prepare the filling. To do this, mix the cream with salt, Provencal herbs and pepper. Mix well.




6. Now prepare one large or several small molds. I made potato gratin in ramekins. Very convenient, as you can serve directly in the molds, and the dish cooks faster. Lay the potatoes on the bottom.






7. Then a layer of mushrooms with onions.




8. Sprinkle with cheese.




9. Lay another layer of potatoes on top.




10. Pour over the filling and sprinkle with the remaining cheese.






11. Cover the molds with foil. Place in preheated oven. Cook potato gratin with mushrooms for about 40 minutes at 180-200 degrees until tender. At the end of cooking, remove the foil so that the top layer of cheese turns into a golden crust.




Serve hot or warm. Very tasty with fresh vegetables. And for dessert, we suggest cooking

Gratin is a multifaceted and varied recipe, so everyone can choose the option that best suits their individual preferences. The addition of a certain set of products with a cheese crust gives the dish a characteristic taste, appetizing appearance and preserves its juiciness.

How to cook gratin?

Potato gratin, the recipe of which is considered to be the standard of French cuisine, is prepared simply and without frills. However, there are still certain subtleties that determine the taste characteristics of the dish, and they must be remembered when starting to execute any recipe.

1. Potatoes should be chosen the correct shape and cut into circles of the same thickness.
2. Cream gives special tenderness to the dish, and nutmeg is the main spice in its preparation.
3. Classic gratin is prepared with hard cheese, which must be of high quality and melt well.

Potato gratin - a classic recipe

Gratin "Dauphinois" is a classic of French cuisine and the first among dishes of this kind, which has the right to be considered the most authentic. This variation does not tolerate experiments, and at 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.

Cooking

1. Garlic and laurel are fried in oil, cream, milk, nutmeg are added.
2. Lay thinly sliced ​​potatoes in the sauce and simmer until half cooked.
3. Spread the slices in a mold, pour the sauce, send for 20 minutes in an oven preheated to 170 degrees.
4. Crush the dish with cheese and place in the oven under the grill for 3 minutes.

Potato gratin with cheese and cream

The potato gratin with cheese, designed according to the recommendations below, is a kind of simplified variation of the classic French recipe. Thinly sliced ​​potatoes laid in layers 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.

Cooking

1. The potatoes are cut thinly and dipped in boiling water for 2 minutes.
2. Melt the butter, add olive oil, cream, grated cheese, salt, herbs.
3. Lay the potatoes in a mold, spreading the layers with a creamy mixture.
4. Brie slices are laid out on top and sent to the oven.
5. After 35 minutes, the gratin will be ready.

Potato gratin with mushrooms

Gratin, the recipe of which is outlined below, is made with mushrooms, which are ideally combined with potatoes, creating a dish that is impeccable 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 potatoes for 2 minutes in water 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.

Cooking

1. Mushrooms are fried in oil with onions.
2. Potatoes are peeled and chopped thinly.
3. Cream, eggs and mayonnaise are mixed, seasoned with basil, garlic and salt.
4. Layers of potatoes, roasts, cheese are placed in a mold and poured on top with filling.
5. Bake gratin with mushrooms for 1 hour at 180 degrees.

Vegetable gratin

Incredibly juicy succeeds potato. Zucchini can be replaced with eggplants, which are pre-soaked in saline for 20 minutes, and you can also expand the vegetable composition by adding bell peppers or carrots. The layers are preferably arranged so that potatoes are first and last.

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 cup;
• oil - 2 tbsp. spoons;
• salt, spices.

Cooking

1. Cut into slices potatoes, zucchini, tomatoes, onions.
2. Garlic is mixed with crumbs, wine, cheese and butter, seasoned to taste.
3. Lay the vegetables in layers, covering each with a mixture of cheese and crumbs.
4. Grind the dish with cheese and send it to the oven for 45 minutes.

Gratin with chicken and potatoes

A delicious gratin, a simple recipe for which will be discussed next, is prepared with diced chicken fillet. 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 please the 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.

Cooking

1. Chop chicken and vegetables.
2. Eggs, mixed with cream, cheese and garlic, seasoned.
3. Onions and carrots are sautéed in butter, and potatoes are boiled for 3 minutes in water.
4. Layers of potatoes, chicken, roast, peppers, tomatoes are laid in a mold and pour everything with a creamy cheese mixture.
5. Bake chicken gratin for 40 minutes at 190 degrees.

How to make cauliflower gratin?

- a recipe close to the classic, but instead of 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, it remains only to fold the vegetable into a mold and brown for 15 minutes.

Ingredients:

• cauliflower - 2 forks;
• milk - 1 l;
• cheese - 200 g;
• oil - 50 g;
• garlic cloves - 4-5 pcs.;
• cream - 200 ml;
• salt, pepper, nutmeg.

Cooking

1. Milk is diluted with water, salted and boiled in a mixture of inflorescences for 7 minutes.
2. Transfer the vegetable to a mold and pour over the seasoned mixture of cream, cheese and garlic.
3. The container is sent for 10 minutes in the oven, after which it is crushed with cheese and allowed to bake for another 5 minutes.

Eggplant gratin - recipe

Gratin, the recipe of which you will learn below, will amaze you with its sophistication of taste, lightness and amazing piquancy. At the heart of the dish, which are harmoniously combined with tomato spicy sauce. The components are baked in a mold 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 teaspoon;
• salt pepper.

Cooking

1. Fry onion and garlic in oil, add chopped tomatoes and simmer for 10 minutes, season with salt, pepper and basil.
2. Sliced ​​eggplants are fried on both sides.
3. The cream is boiled one and a half times, adding ½ cheese and parsley, salt to taste.
4. Decorate the eggplant gratin by laying the eggplant in a mold in layers with tomato sauce and grated cheese.
5. Pour in 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 thawed and rid of 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.

Cooking

1. Potatoes are peeled, cut into slices.
2. Fish fillets are prepared, seasoned with spices.
3. Lay potatoes and fish in layers in a mold, crushing a little with cheese and herbs.
4. Beat eggs, mix with sour cream, soy sauce and cheese chips.
5. 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. A smart device will create all the necessary conditions for high-quality baking of the components. The laconic set of ingredients can be expanded by adding chicken, fish or other vegetables, resulting in a new dish.

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Cooking:

Peel and wash the onion. Cut into half rings and saute it in a small amount of vegetable oil.

Wash the mushrooms and cut into thin slices. Add to onion and sauté until all liquid has evaporated. Salt and pepper to taste.

Peel and wash potatoes. Cut it into thin slices. Lubricate heat-resistant dishes with butter (20-30 g), bottom and walls.

Place half of the potatoes on the bottom.

Put a layer of fried mushrooms with onions on potatoes. Finely chop the garlic and spread over the entire surface of the mushroom filling.

Lay the remaining potatoes in the form of a tile on top of the mushroom layer.

Break the eggs into a bowl, pour in the cream and beat lightly with a whisk. Add the grated cheese, salt and black pepper to the bowl. Stir.

Top the potatoes with cheese and milk mixture. Carefully spread the cheese so that it covers the entire potato layer.

Cover the dish with foil and put in a preheated oven at 190 * for 45 minutes.

After the time has elapsed, remove the foil and bake for another 15 minutes. until golden brown. Focus on your oven.

Very satisfying, aromatic, with a creamy taste of gratin. The cheese crust is especially tasty in it ... mmm ..

Bon appetit!!!