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Potato gratin: 24 practical and tasty recipes from this French classic

A typical French dish, originally known as “gratin dauphonois” or “gratin de pomme de terre”, the potato gratin is a tasty and practical option for a savory dish. It can be served as a main dish or as an accompaniment, it consists of a base of potatoes and sour cream au gratin in the oven.

Although its original version does not use cheese, it is possible to add this ingredient to enrich the flavor of the dish. Requiring few steps in its preparation, it becomes a wildcard option, being able to gain incremented versions with varied ingredients. Check out a selection of tasty potato gratin options below and choose your favorite:

Simple potato gratin recipes

1. Quick Potato Gratin: Using just four ingredients, this recipe presents the simplified step-by-step process to make a delicious Potato Gratin. The secret is to cut the potatoes with a mandolin (or mandolin), a vegetable cutter that will guarantee the same size for the potato slices.

2. Potatoes au gratin with butter: lighter option of the traditional version of potatoes au gratin, here the cream or cheese is replaced by butter and olive oil. With the slices cut to the same thickness, the look of the dish is mouth-watering. The flavor is further enriched by garlic, onion, salt and pepper to taste.

3. Potatoes au gratin in two sauces: escaping a little from the traditional version of this recipe, but keeping the practicality, here the suggestion is to use two types of sauce in the preparation: the bechamel sauce (or white sauce) and the tomato sauce. The mozzarella and grated parmesan increase the creaminess and flavor of the dish.

4. Potatoes au gratin with nutmeg: in this version, the cream is replaced by the white sauce made with a mixture of whole milk, butter and wheat flour. The grated nutmeg guarantees an even more pronounced flavor.

5. Potato gratin with herbs: this option uses rosemary, basil, thyme, sage, marjoram and lemon balm among the herbs that are chosen to increase the flavor. To help with browning and ensure more flavor, Gruyère cheese is chosen.

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6. Potato gratiana with garlic: for a cream rich in flavor, the cream is mixed with cream cheese and mozzarella, in addition to being seasoned with garlic, chives, pepper, hot paprika and chopped olives. In about 40 minutes in the oven it is possible to taste this wonder.

7. Potatoes au gratin with three cheeses: if using one cheese already increases the flavor of the potatoes, imagine mixing three different types. The ones chosen for this recipe were the mozzarella cheese, the gorgonzola cheese mashed with a fork and the parmesan, used both in the cream and sprinkled on the dish.

8. Potato au gratin with curd: to make a lighter version of the dish, the cream is replaced by light curd. Simple to make, just alternate layers of sliced ​​potatoes seasoned with salt and pepper with the curd, finishing with grated cheese and put in the oven for 30 minutes, covering the refractory with aluminum foil.

9. Potatoes au gratin with parmesan: cheese with a strong flavor, parmesan is used together with the mozzarella to sprinkle and finish the dish. The cream is made with milk, vegetable broth, butter, wheat flour and other seasonings.

10. Creamy Potato Gratin: For a lighter version of the cream, here the cream shares space with the milk, using a tablespoon of cornstarch to thicken the mixture. In this option, the potato slices have considerable width and must be cooked in a vegetable broth dissolved in water before going to the oven.

11. Potatoes au gratin with cream cheese: another option in which the potatoes must be pre-cooked to ensure the softness of the dish, here the cream is made with grated Parmesan cheese, cream and ready-to-eat four-cheese sauce. To cover, mozzarella and parmesan cheese.

12. Potato au gratin with rosemary: the mixture of potatoes with rosemary is able to please the most varied palates, becoming a highlight in this recipe. Again the cream is mixed with the milk, ensuring a smooth and tasty sauce, in addition to being seasoned with garlic, pepper and salt. A great option that doesn’t use cheese for fixings.

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13. Sweet potato with manioc au gratin: in this version, the type of potato chosen guarantees a differentiated flavor. Using sweet potatoes and manioc or baroa potatoes, these must be cooked separately, as they need different times to reach tenderness. To finish the dish, sprinkle grated cheese and add a sprig of rosemary.

Enhanced potato gratin recipes

14. Potato au gratin with ham: using a white sauce made with milk, wheat flour, butter, salt, pepper and nutmeg, the layers must alternate potato, white sauce, potato, cheese and ham, potato and sauce again and finish with grated cheese sprinkled on the plate.

15. Potatoes au gratin with bacon and curd: having to be pre-cooked, here the potato slices are accompanied by a sauce made with bacon, onion, cream, curd, grated parmesan and previously beaten eggs. As a final layer, the mozzarella cheese guarantees flavor and that “pull-pull” that everyone loves.

16. Potato gratin with salami: simple to make, the author suggests preparing this dish a day in advance, making it easier to finish. In addition to the layers of potatoes and the tasty cream, this version uses salami and mozzarella cheese as a filling.

17. Potatoes au gratin with cream cheese and leeks: having the leek as a prominent element in its cream, this ingredient must be sautéed in butter before receiving the cream, grated Parmesan cheese and parsley. With few processes it is possible to make a dish full of flavors!

18. Potato gratin with mignon and pepperoni: ideal option to be served as a main dish, this version combines the ideal dose of proteins and carbohydrates. As a “filling” of the salty, the filet mignon and pepperoni guarantee a version full of flavor and with a visual to fill your eyes.

19. Potato au gratin with corn: this alternative presents a different way of serving the dish. Here, instead of the potatoes cut into slices, these should be small, being cooked and then sautéed together with boxed corn, onion, garlic and parsley. The Parmesan cheese sprinkled on the plate helps with the browning process.

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20. Potatoes au gratin with cream funghi: adding a dose of protein to the dish, here the mushrooms of the funghi type guarantee more flavor and color to the final result. In addition to using mushrooms, the sauce is made with cream, the broth used to hydrate the mushrooms, onions, salt and black pepper.

21. Potato au gratin with shiitake: another option that uses mushrooms as a source of protein, this option chose shiitake as the main ingredient. To guarantee more flavor to the potatoes, they are pre-cooked in a mixture of milk and white wine, which will receive the portion of sauteed and seasoned mushrooms.

22. Potatoes au gratin with pepperoni and broccoli: here the potatoes get irregular pieces, speeding up their preparation. After being pre-cooked and placed on the refractory, they get a layer of sautéed pepperoni with onions, broccoli sautéed with olive oil and garlic and a tasty ricotta cream with well-seasoned milk.

23. Potatoes au gratin with chicken: an ideal option to use up leftover poultry from the fridge, it can be made with chicken, chester or turkey, ensuring a new use for what would be discarded. Here the cream is made with a mixture of milk, butter, wheat flour, seasoned with salt, pepper and freshly grated nutmeg.

24. Potatoes au gratin with bacon, capers and champignons: perfect suggestion for those who like well-pronounced flavors, here the potatoes cut into small pieces and pre-cooked are accompanied by a white sauce with braised bacon, capers and champignon mushroom. The white cream still gets a beaten egg and the dish is finished with grated Parmesan cheese.

With few processes, potato gratin can be the ideal option to be served at a Sunday lunch or for an unexpected visit. Whether in its traditional option or its versions enhanced with different ingredients, this dish is able to please all your guests. Choose your favorite option and enjoy this wonder.

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