Gratin in the broadest sense of the word is any product baked in a certain way until a dark golden crust is formed. Moreover, both salty and sweet ingredients are baked in this way.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Gratin is a very basic dish that is very simple to prepare, it turns out delicious, while it can be incredibly high in calories. There are hundreds of gratin recipes. But the secrets of cooking are the same for everyone.
- So, for gratin it is better to use liquid cream or sour cream. Too thick lines will not work. For potatoes to be creamy, they need moisture, and when exposed to high temperature conditions, the water in liquid cream evaporates and penetrates the potatoes, which makes them much softer. Too thick cream contains a lot of butter and proteins, which stratify at high temperatures, i.e. the oil melts and the proteins burn. The oil makes the dish greasy, but does not get into the potatoes, which does not produce a whole creamy casserole. In the absence of liquid cream, thick ones can be diluted with milk.
- Gratin should be cooked at a temperature of no more than 160 degrees, because it is necessary for the cream to turn into a sauce, and at high temperatures they will simply stratify.
- You can improve the taste of the dish with all kinds of seasonings: garlic, nutmeg, thyme.
- The form in which the gratin is prepared must be tightly closed with foil or a lid so that the water does not evaporate in the oven.
- Potato gratin can be varied with any vegetables: parsnips, celery root, carrots, meat products, etc. The main thing is that the first and last layers are potato.
- Caloric content per 100 g - 170 kcal.
- Servings - 4
- Cooking time - 2 hours
Ingredients:
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Milk sausage - 150 g
- Hard cheese - 100 g
- Garlic - 2-3 cloves
- Ginger root - 1 cm
- Cream - 150-200 g
- Vegetable oil - for frying
- Salt - 2/4 tsp or to taste
- Ground black pepper - pinch or to taste
- Ground nutmeg - 0.5 tsp
Making gratin from vegetables and sausages
1. Cut the sausage into slices of 5-7 mm. Although it doesn't matter, you can cut it into cubes or strips.
2. In a skillet in vegetable oil, fry the sausage on each side for 2 minutes over medium heat until light golden brown.
3. Peel potatoes, carrots, garlic and ginger. Wash, dry and cut the products into 3 mm thin rings, and finely chop the ginger.
4. Grate the cheese on a coarse grater.
5. In a heat-resistant dish, preferably one that can be served on the table, evenly put half a serving of potato wedges, which are salt and pepper.
6. Arrange the carrot rings on top and season them with pepper and salt as well.
7. Then sprinkle with cheese and garlic cloves.
8. After, add the grilled sausage and chopped ginger.
9. Sprinkle everything with cheese again.
10. The final layer is potato. Add the rest of the potato slices, salt, pepper and sprinkle with cheese.
11. Pour cream over all ingredients and sprinkle with cheese again.
12. Heat the oven to 170 degrees and bake the gratin for 1.5 hours.
13. Serve the finished dish immediately after cooking.
See also the video recipe on how to cook potato casserole with sausage.
