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Gratin is one of the famous French dishes, and what distinguishes this dish is the possibility of eating it at lunch or dinner, and it can also be served in large banquets, in addition to the absence of a gratin dish that raises the calories in the meal, due to its preparation mainly with vegetables, and a dish Gratin can be done in many different ways, and in this article, we will talk about the way to make potatoes gratin.
How to make potato gratin
Four or five potatoes, so they are medium size.
Three tablespoons of olive oil.
Three tablespoons of butter.
Three cloves of garlic, a slice of thin slices.
Chopsticks of chopped green onions with leaves.
Twenty fresh mushrooms, cut into thin slices.
A tablespoon of basil.
A quarter cup of slightly chopped thyme leaves.
Table salt and black pepper to taste.
One and a half cup of shredded cheddar cheese.
One cup of pasteurized milk.
One cup of cream.
A quarter cup of Parmesan or round cheese and grated.
How to prepare potato gratin
Heat the oven at a temperature of 190 ° C.
Prepare an oven dish of medium size and grease with butter.
Peel and cut the potatoes into thin slices, with the blade and set aside.
Cut the onions and garlic into thin slices using the blade, and set them aside.
Cut the mushrooms into thin slices with the blade, and set them aside.
Heat the oil and butter over the heat in a large skillet, add garlic and onions, and stir until the onions are slightly wilted, then add the mushroom, and stir until it withers and smells out, and set aside away from the fire.
Add thyme, pepper, basil, and salt and stir together until the mixture is mixed. Lay half of the potato slices in the tray, closely, until the bottom of the tray is completely covered. Sprinkle salt and pepper over the sliced potatoes, spread the mushrooms over the potatoes, creating a layer that covers the entire potato.
Sprinkle half the amount of cheddar cheese on the mushroom in the tray.
Distribute the rest of the potato slices to completely cover the cheddar cheese and mushroom slices.
Add 1 tablespoon of table salt, and a pinch of black pepper to the milk.
Pour the milk over the potato slices without stirring it.
Pour the cream over the potatoes, keeping in mind that it does not stir too.
Chinese packaging with tin foil.
Put the tray in the oven for twenty to twenty-five minutes.
Check for potato ripeness by using a knife or a wooden toothpick
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