The potato gratin is a great dish that doesn't require many ingredients and is actually quite easy to prepare. The delicacy is an ideal side dish for meat or fish, but can also be served as a main course. It can be prepared in different variations. With cream or milk, with cheese, vegetables or ham. This nutritious dish with tasty and filling potatoes is diverse and brings variety to the menu. Choose the potato gratin recipe that suits your taste from the following ideas and enjoy it together with the family or get the praise of your guests.
Potato gratin recipe with cream and cheese
The first recipe idea we would like to present to you promises a casserole with a creamy interior andcrispy cruston top of that. Thistasty potato gratinis prepared with raw potatoes.
Ingredients:
- 85 g grated cheese (e.g. Gruyère)
- 60 g finely grated Parmesan
- 480 ml Sahne
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme leaves, coarsely chopped
- Kosher salt
- freshly ground black pepper
- 1.4 to 1.6 kg potatoes, peeled and thinly sliced on a mandoline slicer
- 30 g Butter
Mix the cream, garlic, thyme and 2/3 of the cheese in a bowl, season with salt and pepper and stir everything well. Add the potato slices to the mixture and stir everything well with your hands so that each slice is well coated with the cream mixture. Grease a 2 liter baking dish with butter and place the potatoes in stacks close together so that the slices are arranged almost vertically. Pour the remaining cream and cheese mixture over the potatoes, cover with foil and bake in the preheated oven at 200 degrees for about 30 minutes. Then remove the foil and continue baking the potato gartin until the top layer turns golden brown. Take the dish out of the oven and sprinkle the remaining cheese over it. Bake for another 20-30 minutes.
Simple potato gratin recipe with milk and cream
The next recipe that we have chosen for you offers you the opportunity to prepare potato gratin in the classic way with boiled potatoes. This French classic is very easy to prepare and will pamper your senses with the aromas of nutmeg and bay leaves.
Ingredients for 6 servings:
- 4 large potatoes
- 460 ml Sahne
- 230 ml milk
- 1 clove of garlic
- 2 bay leaves
- 1/2 tsp grated nutmeg
- 3 sprigs of thyme
- Salt and pepper
Slice the potatoes thinly on the mandoline slicer. Place the cream, milk, garlic, nutmeg and bay leaves in a large saucepan and add the potato slices. Now let the potatoes simmer over medium heat for 15 minutes. Remove the bay leaves and garlic clove and place the cooked potatoes in a greased baking dish. Pour the cream-milk mixture over it and bake in the preheated oven, covered with aluminum foil, for 15-20 minutes. Finally, remove the foil and as soon as the potatoes are cooked, they will fry until golden brown.
Recipe with mushrooms and wild mushrooms
Werthe delicious potato casseroleIf you want to enrich the taste with aromatic vegetables, you are welcome to include mushrooms and mushrooms in the recipe. They add a luxurious touch to the traditional dish.
Ingredients:
- 800g potatoes
- 1 garlic clove, minced
- 250 g fresh mushrooms
- a handful of fresh or dried porcini mushrooms
- 1 onion, chopped
- 300 ml milk
- 300 ml Sahne
- some butter flakes
- Salt, pepper
Clean the mushrooms and mushrooms, cut them into large pieces and cook briefly in a pan together with the onion. Wash, peel and slice the potatoes and place half in the buttered baking dish. Spread the mushrooms on top and then place the remaining potato slices on top. Mix milk, cream, garlic, salt and pepper and pour over the potatoes. Gratin the potato gratin at 180 degrees for 1 – 1.5 hours.
With broccoli and gorgonzola
A delicious combination results when you pair the potatoes with broccoli and top the whole dish with the spicy gorgonzola.
Ingredients:
- 1 medium onion, sliced
- 200g fresh broccoli
- 760g potatoes, peeled and cut into thin slices
- 230 ml Sahne
- 3 cloves of garlic, finely chopped
- soft, unsalted butter
- 1/2 tsp fresh thyme
- olive oil
- 100 g Gorgonzola
- Salt
- black pepper
Sauté the onion and set aside in a large bowl. Blanch the broccoli florets in boiling water for a minute and rinse with cold water. Put the cream in a pot with the garlic, salt and pepper and simmer for a few minutes. Grease a baking dish and layer the potatoes in a single layer. Scatter the fried onions over the top and place the remaining potato slices on top. Then layer broccoli and season with thyme. Pour cream over the casserole and cover the dish with aluminum foil. Bake the potato and broccoli gratin in a preheated oven at 200 degrees for 40-50 minutes. Crumble the Gorgonzola, sprinkle it over the casserole and bake the gratin for a few more minutes until golden brown.
Prepare vegan potato gratin
The next potato gratin recipe that we would like to offer you is a variation that does not require any cream or milk and is therefore suitable for vegans.
Ingredients for 2 servings:
For the “cheesy sauce”:
- 1 tbsp vegan butter, melted
- 2 EL Nährhefe
- 1 tsp white wine
- 1 tbsp olive oil
- Juice of one lemon
- ¼ cup chopped cilantro
- Salt and pepper
For the casserole:
- 8 Baby cartons
- 1 medium red tomato
- 1 medium orange tomato
- 1 small yellow tomato
- 1 tbsp olive oil
- Salt, pepper, garlic powder to taste
For the crust:
- 160 g breadcrumbs
- 2 tbsp instant oats
- 2 EL Nährhefe
- 2 tablespoons of the cheesy sauce mixture
First mix all the ingredients for the sauce and set aside. Also mix together the ingredients for the crust. Cook the potatoes in salted water until you can pierce them with a fork. In the meantime, wash the tomatoes and cut them into slices. Add olive oil to the pan, season the tomatoes with garlic, salt and pepper and sauté them for about 7 minutes. Once the potatoes have cooled, cut them into slices. Then layer alternating layers of potato slices and tomato slices. Then pour the sauce over it and spread the mixture for the crust. Bake the vegan potato casserole with vegetables for about 30 minutes. Only set the stove to grill for the last 10 minutes so that the crust doesn't burn. Servethe vegan dishwith a hearty and crunchy salad.
