Toast au Gratin. 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. Au gratin potatoes are one of the greatest casseroles of all time.
This easy Potatoes Au Gratin recipe is made with thinly sliced potatoes, a creamy cheese sauce, and topped with sharp cheddar cheese.
Courgettes farcies au saumon et chèvre chaud.
Pain suédois maison au St Moret avec du saumon et des concombres.
You can cook Toast au Gratin using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Toast au Gratin
- It's 2 sheet of toast bread (1.5-2 cm thick).
- Prepare 2 pack of Powder type of instant soup (Recommend Corn soup or Potage soup).
- You need Half of the normal amount of hot water.
- It's 1 tbsp of Milk.
- Prepare 2 sheet of Bacon or Ham.
- It's 2 sheet of Sliced Cheese.
Making your own bread crumbs can be fun and easy. Our expert shows you how to toast the bread for breadcrumbs in this au gratin potato recipe video. This green vegetable gratin recipe features traditional Cantal cheese and vegetables and is a Vegetable gratin is such a lovely, versatile dish. It makes a great side dish which works well with.
Toast au Gratin instructions
- Cut the toast bread into a bite size that is easy to eat. Put it in a heal resister bowl..
- Cut the bacon (or Ham) into 1 cm width and place on the bread..
- Melt the instant soup with half the amount of hot water on the package and add 1 tbsp milk. Mix it well and sprinkle on the bread..
- Tear the sliced cheese and place it on the bread. Bake for 5-7 minutes in an toaster..
Potatoes au gratin is layers of thinly sliced spuds together with a creamy sauce and melted cheese. Cheesy potatoes au gratin is a classic side dish that's easy to prepare and is always a crowd-pleaser. #Gratin Dauphinois #Gateau au yaourt #chocolat #poulet. Top vidéo au hasard - Rouleaux apéritifs de pain de mie. Votre navigateur ne peut pas afficher ce tag vidéo. For this dish, I chopped up a bunch of cauliflower, gave it a quick, steamy sauna treatment to get it cooking, then doused it with a thick, nutmeg-and-garlic spiked Bechamel sauce.
