Potato gratin without cream. Potato gratin step by step recipe with photos

There is no consensus on the technology for preparing gratin even among culinary masters. Some consider gratin to be a direct successor to the famous one, but without the dough base. And some are sure that this is an ordinary casserole, in which it is not at all necessary to lay out all the ingredients in layers. Therefore, there are complex recipes, but there are also very simple ones, with the most affordable set of products. Potato gratin can be prepared in many ways. The simplest one is to grate the potatoes and mix with cheese and cream. The result will be some kind of pie or casserole. If you spend a little more time and cut the potatoes into thin slices, the result will be completely different - the finished potato gratin will resemble a multi-layer potato pie. This option is much more interesting, and let’s start our acquaintance with the large family of gratins with it.

Recipe information

Cooking method: in the oven .

Ingredients:

potatoes – 1 kg
cream or milk – 250 ml
hard cheese – 150 g
ground nutmeg – 0.5 tsp
ground black pepper - half a teaspoon
ground paprika - a pinch
dried basil – 0.5 tsp
oregano – a third of a teaspoon
butter – 50 g
egg – 1 pc.
salt - to taste.

Making potato gratin

Cut the potatoes into thin slices, no more than 1.5 mm thick.
Transfer to a large bowl and add nutmeg.
Add the rest of the spices - two types of ground pepper, basil, oregano. Add salt to taste.
Mix everything thoroughly with your hands, trying to separate the potato circles so that each one gets the spices.
Grate the cheese on a fine grater.
Take a deep baking dish, grease the bottom and sides with butter. Place the first layer of potatoes.
Pour in milk or cream. Be sure to boil the milk and cool slightly. This must be done in order to eliminate the possibility of an unpleasant surprise in the form of curdled milk.
Pour in enough milk or cream to cover the potato layer almost completely. Add a layer of grated cheese.
Add the next layer of potatoes.
So alternate layers of potatoes and cheese, pouring a little milk on each layer. Make the top layer of potatoes and add a little butter. Important! The dishes should be deep so that the milk does not run away when heated. If the form is filled almost to the top, it must be covered with foil or covered with a tight lid. Place the gratin in an oven preheated to 180 degrees and bake for 40 minutes.
Beat the egg with milk, add salt. Remove the pan from the oven, pour in the egg and do not cover again.
Place in the oven for another 15-20 minutes, baking until the top is browned.
Ready potato gratin can be served hot, warm, or cooled. It does not need to be kept in shape, all layers are perfectly held together, and when cut, the pieces retain their shape well. Fresh vegetables or a light vegetable salad will be a good addition to this delicious dish.
And here is the recipe

Potato gratin is a cross between a pie and a casserole. Cut into thin slices and covered with a generous layer of grated cheese, potatoes in milk gravy are maximally softened and imbued with a pleasant creamy aroma.

With this technology, no meat is added, because the final dish already contains a sufficient amount of proteins and fats, and the taste is quite self-sufficient! Let's quickly prepare a simple potato gratin according to the recipe with photos step by step!

Ingredients:

potatoes - 1 kg;
cream (30-38%) - 300 ml;
milk - 300 ml;
garlic - 2 cloves;
nutmeg (optional) - ½ teaspoon;
cheese - 150 g;
salt - to taste.

Potato gratin recipe with photos step by step at home

After washing and peeling, cut the potato tubers into slices 2-3 mm thick.
Combine milk with cream in a large saucepan. Finely chop two small cloves of garlic with a knife and add to the milk mixture. Bring the liquid to a boil over low heat, add salt to taste, and add nutmeg or other spices/herbs if desired.
Place all the chopped potatoes into the boiling creamy milk mixture. To prepare potato gratin, it is advisable to use at least 30 percent cream. Firstly, they make the dish much tastier, and secondly, the higher the fat content of the cream, the less likely it is to curdle when boiling.
Cook the potato slices covered over low heat for 5-10 minutes (until half cooked). We carefully ensure that the potato slices are not overcooked, since depending on the type of tuber, the cooking time may vary.
Remove the semi-finished potato mugs from the milk gravy with a slotted spoon and place them in a slightly greased pan in rows of 2-3 layers. Pour the mixture of cream and milk remaining in the pan over the potatoes.
Spread three cheeses coarsely and evenly on top.
Place the future potato gratin in an oven preheated to 180 degrees for 15-20 minutes (until the potatoes are fully cooked). It is not worth keeping the dish in the oven longer, since even the thickest cream “does not like” prolonged boiling.
Fragrant potatoes baked in cream and milk, served hot, accompanied by milk gravy.

Delicate, rich in creamy notes, potato gratin captivates with its simplicity and impeccable taste. Enjoy your meal!

Classic potato gratin is a gourmet dish that the best restaurants in France are famous for, but classic potato gratin can easily be prepared at home! Potato gratin can be served as an independent dish or as a side dish for meat dishes.

Gratin is French for baking. If on a French menu you see the inscription “Au Gratin” next to the name of a dish, then you can be sure that the dish will be baked. The variety of types of French potato gratin is impressive! In the world you can find many names and recipes for similar dishes with a wide variety of ingredients.

Ingredients for making potato gratin:

potatoes (8 pcs.)
egg (1 pc.)
cream 20% (200 g)
garlic (2 cloves)
cheese (200 g)
salt, pepper, ground red paprika, ground nutmeg (to taste)
vegetable oil (1 tbsp)

If all the ingredients are ready, you can and should start preparing the dish. Let's move on to the classic potato gratin recipe. The photo recipe will tell you step by step how to prepare French-style potato gratin with cheese at home.

How to cook potato gratin:

First, let's take care of the potatoes for our dish: they need to be thoroughly washed, peeled, and then cut into plastic pieces (slices). The thickness of one plastic should be approximately 0.4-0.6 cm.
Next, take the cheese and grate it.
Preheat the oven to 200 degrees.
Now let's cook creamy gratin sauce. To do this you need to beat the egg and cream. Then add 1 grated garlic, paprika, nutmeg, pepper, salt. Mix the ingredients for the creamy potato gratin sauce thoroughly.
Grease a baking sheet with a thin layer of oil. Sprinkle grated garlic on top.
Lay out the gratin potatoes in even layers (preferably 3 layers) as shown in the photo in the recipe.
Pour the resulting cream sauce evenly over the potatoes.
Sprinkle grated cheese on top.
Potato grater is half done! All that remains is to place the baking sheet in a hot oven.
Bake potato gratin with cheese at 180 degrees for 45 minutes.
You should get this potato gratin casserole with a crispy crust. The aroma of the prepared dish will magically fill the house!

Bon appetit!

POTATO GRATENE

Ingredients:

6 medium smooth potatoes
500-600 ml cream 20% fat
5-6 large cloves of garlic
30 g butter
100 g cheese
Grated nutmeg
Salt (not iodized)

Preparation:

Peel the potatoes and cut them lengthwise into ovals no more than 5 mm thick.
We deprive the garlic of the central sprouts, chop it into large strips and fry in butter over medium heat for about one and a half to two minutes. Convenient in a thick-bottomed pan or wok.
Pour in the cream, add salt and grated nutmeg, and bring to a boil.
Place the potato ovals in the cream and after boiling, cook for about 5 minutes, no more, we don’t need fully boiled potatoes.
Grease the baking dish with butter. Carefully place the potato ovals in a circle, pour the same cream and garlic on top and place in a preheated (170°) oven for 25 minutes.
Sprinkle the top of the dish with cheese grated on a fine or medium grater, put the oven back in for 1 minute, raising the temperature to 230° so that the cheese just melts, we don’t need a dark crust.
After that, turn it off immediately.

Potato gratin is ready!

Step-by-step gratin recipe

And now we bring to your attention a step-by-step classic recipe for making potato gratin. Follow our instructions and you will have a finger-licking gratin dish.

Ingredients:

Medium potatoes – 10 pcs;
Garlic – 2 cloves;
Medium fat cream – 1 package 200-250 g;
Egg – 1 pc.;
Cheese – 250 gr.;
Seasoning (salt, pepper, nutmeg) - to taste;
Butter - for greasing the baking sheet.

Step-by-step preparation of a French dish:

Peel the potatoes, wash them thoroughly and cut into thin pieces no more than 3 mm thick. The basis for the future gratin is ready.
Grate hard cheese on a fine grater.
Now let's move on to preparing the sauce. Beat the eggs with a mixer, add cream, salt, garlic, pepper and nutmeg. Mix everything thoroughly.
Grease a baking sheet with butter and place potato wedges in it. Pour the cream sauce over the potatoes and sprinkle with grated cheese.
Turn on the oven to preheat to 180 degrees. Bake the potato gratin in the preheated oven for about 45 minutes.
Remove the finished dish from the oven and you can serve it.

Potato gratin

Potato gratin with cheese and cream is a classic representative of French cuisine. This is a high-calorie casserole with a rich taste and soft texture. A simple step-by-step recipe will teach you how to cook it, which uses two types of cheese - brie with noble white mold and any other hard one. It is better to take cream with 10-15% fat content so that the food does not become too greasy.

Ingredients:

potatoes – 5 pcs.;
brie cheese – 100 g;
hard cheese – 60 g;
butter – 60 g;
heavy cream – ¾ cup;
olive oil – 15 ml;
sea salt - a pinch.

Cooking method:

Heat the oven to 180 degrees.
Peel the potatoes, cut into thin slices, pour boiling water over them, and cook for two minutes.
Melt butter, combine with olive oil.
Coarsely grate the cheese and cut the brie into long bars.
Add cream, grated cheese and salt to the butter.
Place half of the potatoes and cream cheese mixture on a greased baking sheet and repeat. Place brie on top.
Bake for half an hour, serve the finished gratin hot.

Chicken and potato gratin

Chicken gratin has a richer taste, which is emphasized by the added champignons and hard cheese. An appetizing classic delicacy will serve as a wonderful dinner for the whole family and will even decorate a festive feast. It is best served with fresh herbs.

Ingredients:

potatoes – 4 pcs.;
chicken breast – 2 pcs.;
champignons – 10 pcs.;
cheese – 100 g;
onion – 1 pc.;
milk – half a glass;
curry – 2 pinches.

Cooking method:

Cut the champignons into slices and fry.
Place pieces of breast, potato slices, mushrooms, and onion rings on the bottom of the oiled pan. Salt and pepper.
Pour in the milk and curry mixture and sprinkle with cheese shavings.
Bake for 40 minutes at 180 degrees.

Potato gratin with mushrooms

The classic French-style potato gratin with mushrooms is a flavorful, mouth-watering delicacy rich in spices. For cooking you will need any mushrooms - it will be delicious with champignons or oyster mushrooms, and with selected porcini or aspen mushrooms. The taste will be more refined if you add chanterelles. The sauce is full-fat whole milk with garlic, onions and seasonings.

Ingredients:

potatoes – 0.7 kg;
mushrooms – 0.35 kg;
cream - 2 cups;
milk – 250 ml;
garlic - clove;
onion – 1 pc.;
butter – 25 g.

Cooking method:

Chop the onion, fry for 15 minutes until soft, add crushed garlic, cook for three minutes.
Place potato mugs, mushroom slices, and onion-garlic mixture into a baking dish. Season with salt and pepper.
Mix cream, milk, pour over vegetables.
Bake at 170 degrees for 1.5 hours.

Classic potato gratin with meat

The recipe with photos will explain in detail how to prepare a classic gratin with meat. An exquisite delicacy worthy of any restaurant cuisine, it turns out tasty and satisfying. If you are preparing it for a feast and treating friends, then it is better to take noble meat - veal, lamb or duck; for the everyday menu, beef, rabbit or pork is suitable. It is advisable to use Parmesan cheese, but you can get by with any other hard cheese.

Ingredients:

potatoes – 4 pcs.;
veal – 0.4 kg;
onion – 1 pc.;
cream - glasses;
olive oil – 10 ml;
cheese – 150 g;
Italian herbs – 10 g.

Cooking method:

Cut the meat into pieces, beat it a little, fry until half cooked, place in a baking dish.
Place onion rings, potato slices on top, pour cream with spices, and salt.
Wrap the container in foil and bake for 20 minutes at 200 degrees.
Sprinkle with cheese shavings and leave for another 15 minutes.

Potato gratin with minced meat

Traditional gratin with minced meat and potatoes attracts with an appetizing crispy crust formed when hard cheese melts. It is optimal to use Gruyere for a spectacular dish, but due to its high cost, it is not suitable for every family. It can be replaced with any other. The pleasant taste of the classic delicacy is ensured by the addition of cognac, herbs and yogurt.

Ingredients:

potatoes – 0.6 kg;
minced beef – 0.3 kg;
white onion – 0.4 kg;
dried paprika – 20 g;
dried garlic – 10 g;
cognac – 20 ml;
parsley - a bunch;
dill - a bunch;
vegetable broth - a glass;
natural yogurt – 0.3 l;
cream - a glass;
cheese – 40 g;
butter – 20 g;
olive oil – 20 ml.

Cooking method:

Chop the onion, fry in butter, simmer with a tablespoon of broth, add salt.
Fry the minced meat with garlic and paprika in olive oil, after six minutes pour in the cognac and leave for five minutes.
Preheat the oven to 200 degrees, cut the potatoes into thin slices, add water.
Place on the oiled bottom of the mold, add salt, add onion, minced meat, sprinkle with spices, repeat layers.
Pour in warm broth, cover with foil, bake for half an hour.
Pour in whipped yogurt and cream and sprinkle with grated cheese.
Bake for 20 minutes.

Potato gratin with bacon

Classic French Bacon Potato Gratin is a hearty yet light dinner that exudes inviting flavor from the use of smoked meats and garlic. It's best to use raw bacon, but cooked smoked bacon is also suitable. The sauce is made from milk and cream with a fat content of 15-22% (but no fatter).

Ingredients:

potatoes - half a kilo;
bacon - 7 strips;
onions – 2 pcs.;
milk – 50 ml;
cream – 50 ml;
garlic – 2 cloves;
cheese – 50 g;
greens - a bunch.

Cooking method:

Fry chopped onion with bacon cubes until golden.
Place a third of the potato slices, bacon and onion on the bottom of the pan, repeat layers.
Pour in a mixture of milk, cream, crushed garlic, salt and pepper.
Sprinkle with grated cheese and bake at 200 degrees for 25 minutes.
Check for doneness by checking the softness of the potatoes and sprinkle with herbs. Read more:

Gratin with sour cream

How to prepare potato gratin with sour cream is described in detail in the instructions below. It helps to make a tasty, pleasant delicacy with a traditional set of ingredients, the sauce for which is rich sour cream. It makes a classic gratin crispy, flavorful and soft. The combination of garlic, nutmeg and hard cheese gives the food a special chic.

Ingredients:

potatoes – 1000 g;
sour cream - half a glass;
cream – 0.4 l;
garlic – 3 cloves;
nutmeg – 2 g;
cheese – 150 g.

Cooking method:

Chop the potatoes thinly, put them in a mold, add salt and pepper.
Whip the cream with nutmeg and crushed garlic, pour over the potatoes, sprinkle with cheese shavings.
Bake for an hour at 200 degrees. Serve with herbs or fresh sliced vegetables.

How to cook potato gratin - tips from chefs

To get a classic French gratin potato with the right consistency and pronounced aroma, you should use the recommendations of professionals:

It is optimal to use a mixture of cream and milk to make a classic sauce. This will give the potatoes a creamy flavor and soft texture. If you use only cream, the oil released from it will make the potatoes greasy, and milk is more suitable for casseroles.
To prevent the cream from separating and the classic sauce to become thick, prepare the gratin at a low temperature.
Garlic, thyme, and nutmeg will help improve the taste of the dish.
To prevent water from evaporating, always wrap the pan tightly with foil.
You can diversify the classic delicacy by adding sweet potatoes, parsnips, and celery root.

Potato gratin is a delicious aromatic dish of French cuisine. Essentially, a gratin is a casserole of potatoes drowned in a creamy sauce, with the addition of aromatic seasonings and cheese. The ingredients for gratin are so simple that you can easily prepare it at home.

The secret to a delicious gratin is in the type of potato you use to prepare it. Potatoes should be well-cooked and have a high starch content. Otherwise, the dish will feel “rubbery”.

Ingredients: ( for 4 servings)

1 kg potatoes
250 ml cream 20% fat
300 ml milk
60 g cheese
1-2 cloves of garlic
20 g butter
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. salt

Preparation:

Three half the cheese on a fine grater. We use the second half at the end of cooking for the cheese crust.

Pour milk and 2/3 cream into a ladle, bring to a boil and add grated cheese. Keep on very low heat so that the mixture does not boil, stir and wait until the cheese melts. As a rule, the cheese does not dissolve completely, grains remain, but this is not a problem, the cheese will still melt during baking. Add salt, ground black pepper and be sure to add nutmeg.

Stir the spices. The aromatic creamy sauce for potato gratin is ready.

Cut the potatoes into very thin slices. It is convenient to do this with a vegetable cutter, but you can also use a knife. The thinner the slices, the tastier the gratin will be.

We will bake the gratin in a small non-stick pan. My form measures 18*25 cm, but a smaller one will do. Pass a large clove of garlic through a press and grease the bottom of the mold. When baking, the smell of garlic is felt, but in the finished gratin the garlic is not felt at all.

Place a third of the chopped potatoes in the pan, overlapping the slices.

Pour in half of the creamy sauce and cheese. Then we overlap the second layer of potatoes and pour the remaining sauce on top. Place the third layer and pour in 1/3 of the cream that was left at the beginning before preparing the sauce. Lightly salt the top layer.

Cover the pan with foil and place in an oven preheated to 160-170 degrees for 45-50 minutes.

After this time, take out the mold, remove the foil and top with the remaining cheese.

Step-by-step preparation of potato gratin (classic recipe):

Grease the bottom and sides of the baking dish with butter and place it in the refrigerator.
Peel the garlic and chop finely.
Combine milk, cheese shavings, nutmeg, thyme and 1/3 of the chopped garlic. Stir and boil. Turn off the heat and leave the sauce for 10 minutes. Then add cream and stir.
Peel the potatoes and cut into thin circles of 2-3 mm.
Remove the baking dish from the refrigerator and lay out the first potato layer, which is sprinkled with chopped garlic, spices, salt, and pepper. Repeat this procedure with all the potatoes.
Pour the creamy sauce over the potatoes, cover with food foil and bake in a preheated oven at 180 degrees for 40 minutes.
After this time, remove the pan from the oven, remove the foil and sprinkle the potatoes with grated cheese. Bake the gratin for another 5 minutes.

A step-by-step recipe for French potato gratin - a delicious dish served in the best restaurants in France. Moreover, this dish can easily be prepared at home yourself.

Ingredients:

Potatoes - 8 pcs.
Eggs - 1 pc.
Cream 15% fat - 200 ml
Garlic - 2 cloves
Cheese - 200 g
Salt - 1 tsp. or to taste
Nutmeg - 0.5 tsp.
Vegetable oil - 1 tbsp.
Ground red sweet paprika - 1 tsp.

Step-by-step preparation of potato gratin in French:

Wash the potatoes, peel and cut into thin round slices of 4 mm.
Grate the cheese.
Combine the eggs with the cream and beat lightly with a whisk. Add one clove of garlic, passed through a press, paprika, nutmeg, pepper, salt and mix.
Grease the baking dish with oil and sprinkle with the second clove of garlic, which you grate on a fine grater.
Place potato layers on top, seasoning them with salt and ground pepper.
Pour the cream sauce evenly over the potatoes and sprinkle grated cheese on top.
Preheat the oven to 180 degrees and bake French potato gratin for 45 minutes with the lid closed.

The recipe for potato gratin with minced meat is a hearty and complete dish not only for the whole family for dinner, it can also be successfully served on a holiday table.

Ingredients:

Potatoes - 1 kg
Parmesan - 75 g
Cream - 400 ml
Garlic - 2 cloves
Dried thyme - 1 tsp.
Salt - 1 tsp. or to taste
Ground black pepper - a pinch
Butter - for greasing the pan
Pork - 600 g
Onions - 1 pc.
Vegetable oil - for frying

Step-by-step preparation of potato gratin with minced meat:

Peel the potatoes and cut into thin slices.
Grate Parmesan on a coarse grater.
Combine cream, thyme and grated garlic. Add salt, pepper and stir.
Wash the meat and grind in a meat grinder.
Peel the onion and chop into thin half rings.
Pour vegetable oil into a frying pan, heat and add minced meat. Fry it for 2 minutes and add onion to it. Season with salt and pepper and continue cooking for another 5 minutes.
Grease a baking dish with butter and lay out several layers of potatoes, which you can season with salt and pepper. The height of the potato layer should be about 7 mm.
Sprinkle cheese shavings on top.
Then evenly distribute the minced meat with a thickness equal to the potato layer and also sprinkle with cheese.
Continue this procedure with all potatoes, minced meat and cheese.
Pour cream over the prepared products, cover with foil and place them in a preheated oven at 180 degrees for 45 minutes.
Then remove the foil, sprinkle with cheese and put the pan back in the oven for 15 minutes.

Do you want to surprise your family and guests? Prepare a potato and meat gratin. This is a simple and quite economical dish, yet aromatic and tasty. An appetizing crust and juiciness of the dish are guaranteed!

Ingredients:

Potatoes - 600 g
Hard cheese - 300 g
Egg - 1 pc.
Garlic - 2 cloves
Milk - 150 ml
Salt - to taste
Pepper - to taste
Beef - 300 g
Any oil - for greasing the baking dish

Step-by-step preparation of potato gratin with meat:

Peel the potatoes and garlic and cut into thin slices.
Wash the meat, dry and cut into small cubes.
Mix milk, egg, salt and pepper.
Grate the cheese.
Grease a baking dish with oil and place potatoes in one layer. Sprinkle it with garlic, salt and pepper.
Place a layer of meat on top, sprinkle with cheese shavings.
Repeat alternating layers until you run out of ingredients. The last layer should be cheese.
Pour the milk sauce over the food and cover with a lid or foil.
Place the dish in a preheated oven at 180 degrees for 45 minutes.