Composition / ingredients
Step-by-step cooking
Step 1:
How to bake potato gratin in the oven? Prepare the products: potatoes, cream, cheese, garlic, salt and black pepper, and necessarily nutmeg, this is the business card of the classic gratin.
Step 2:
Crush the garlic with the back of a knife and cut into slices.
Step 3:
Pour the cream into a saucepan, season with salt and pepper, add nutmeg and garlic cloves. Bring the mixture to a boil.
Step 4:
Peel the potatoes.
Step 5:
Slice the potatoes as much as possible in circles.
Step 6:
Grease the mold with oil and lay out the potatoes in layers.
Step 7:
Pour it with the prepared cream sauce. Place in the oven at 180 degrees for 45-50 minutes.
Step 8:
Meanwhile, grate the cheese.
Step 9:
Remove the potatoes from the oven, they should already be soft. Sometimes it is boiled in cream before baking, so that it becomes softer - it depends on the selected potato variety.
Step 10:
Generously cover the casserole with cheese.
Step 11:
Bake until browned.
Step 12:
Serve hot as an independent dish or as a side dish to meat, fish.
Root vegetables are best washed with a brush or a stiff sponge under running water.
Cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish will be.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
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 the 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
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Lo spalmino cheese - 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
- Garlic - 143 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
- Nutmeg - 556 kcal/100g
