User Login
Potato Gratin
Potato Gratin
4
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
In this classic gratin recipe thinly sliced potatoes make it really creamy, and the cheese will become crispy on the top.

Ingredient List for 4 servings:
Button Potato Gratin
Button
500 gr Potatoes
Button
1 small Onion
Button
150 gr Grated cheese
Button
200 ml Cream
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper

Oven temperature:
225 degree Celsius
Instructions:
Button Potato Gratin
Button
Heat up the oven to 225 degree Celsius.
Button
Peel and slice the potatoes in thin slices.
Button
Peel and cut the onion in thin slides.
Button
Grate the cheese.
Button
Put 1/3 of the potatoes like a layer in the oven form.
Button
Put half of the onion on top of the potatoes.
Button
Sprinkle 1/3 of the salt and pepper on the potatoes.
Button
Sprinkle a thin layer of the cheese on the potatoes.
Button
Put a new layer of 1/3 of the potatoes, add the rest of the onion, some cheese and 1/3 of the salt and pepper on top of the other layer in the oven form.
Button
Make a third layer of the rest of the potatoes, and the salt and pepper.
Button
Pour the cream evenly on the gratin.
Button
And the last part is to sprinkle the last of the cheese evenly on top of the gratin.
Button
Put the gratin in the middle of the oven for 40 minutes.
Button
Take out the gratin and serve it warm.

A selection of recipes from the same country.
This recipe is from France
Cheese Souffle
Cheese Souffle
With this recipe you will be able to make a perfect fluffy cheese souffle. The tricky part with a cheese souffle is to not make it fall and become flat, and the best way to succeed with this is to serve it directly from the oven.
Gluten free Tarte flambée
Gluten free Tarte flambée
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
Bredele Vanilla Snowballs
Bredele Vanilla Snowballs
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.