Composition / ingredients
Step-by-step cooking
Step 1:
How is potato gratin prepared? Collect the necessary ingredients for the dish. It is better to cut cold butter into small pieces in advance. I strongly advise you to use nutmeg for the dish, it gives the dish a unique flavor.
Step 2:
Grate the cheese on a coarse grater. You can use any cheese, as long as it melts well.
Step 3:
Wash the potatoes, peel and cut into thin circles about 2 mm thick.
Step 4:
Brush a small deep baking tray or baking dish with butter. I left small pieces on the bottom so that the potatoes would not stick to the bottom when baking.
Step 5:
Lay out a part of the potato circles in the mold, like a tile, in one layer. Season the potatoes with salt, pepper and sprinkle with nutmeg. For convenience and uniformity, I advise you to mix all the spices in one bowl.
Step 6:
Pour some cream over the potatoes. It will take 2-3 tbsp. l .
Step 7:
Sprinkle grated cheese on top.
Step 8:
Put the next layer of potatoes on top, also sprinkle with spices, pour cream and sprinkle with cheese. Repeat the layers until all the potatoes, cream and cheese are finished. Spread the pieces of butter on top.
Step 9:
Bake the potato gratin in a preheated 180 °C oven for about 50 minutes. If the top layer is browned, but the dish itself is not ready yet, cover the mold with foil. Serve the finished gratin hot, cut into portions. Bon appetit!
Cream can be replaced with sour cream, milk or natural yogurt without additives. But with cream, the dish is much tastier and more tender.
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Nutmeg - 556 kcal/100g
