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Potato Gratin
Potato Gratin
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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:
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500 gr Potatoes
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1 small Onion
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150 gr Grated cheese
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200 ml Cream
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1 teaspoon Salt
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1 teaspoon Black pepper

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

A selection of recipes from the same country.
This recipe is from France
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.
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.
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.
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