All in potato gratin. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!!
See how to make these mini gratins that are perfect for entertaining.
Creamy Au Gratin Potatoes "Fantastic recipe!
Feels like [we're] eating at fancy French cafe." - Cathy N.
You can have All in potato gratin using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of All in potato gratin
- It's 3 of good sized potatos.
- It's 1 of red pepper.
- You need 1 of tomato.
- Prepare 8 of mushrooms.
- You need Pint of milk.
- It's of Herb mix.
- Prepare of Grated cheese.
- You need to taste of Salt n pepper.
- It's Tin of flaked tuna.
These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. —Cris O'Brien, Virginia Beach, Virginia Potatoes au Gratin - forget scalloped potatoes, THIS is the creme de la creme of all potato recipes!! Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. Potato gratin is one of those dishes that is so simple to make, but the results are fantastic.
All in potato gratin instructions
- Slice everything up... and layer it all up.
- Mix up the herbs with milk and bring to the boil.
- Cook at 180' for 90mins adding tuna for last 20 mins.
- Grate cheese and grill till browned. Let stand for 10mins..
A perfect gratin is thick, rich, and creamy with soft but intact potatoes and decadent cheesy flavor. This recipe is loosely based on Orlando Murrin's recipe in "A Table in the Tarn: Living, Eating, and Cooking in Rural France." Like many classic dishes, recipes for potato gratin are all over the map. The basic idea is always the same—sliced potatoes are layered, smothered in cream, milk, or a sauce, and baked together until tender and golden brown. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg.
