Grated potatoes


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  • 10 new potatoes
  • 200 gr salted sheep cheese
  • 3 cubes of butter
  • a spicy smoked sausage
  • salt, pepper, vegeta, oregano
  • 4 boiled chicken wings

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pickled Potatoes:


  1. Rinse the potatoes; We clean the skin; We cut round;

  2. We cut the sausage into slices;

  3. Grate the cheese

  4. Grease the pan with butter;

  5. Boil the potatoes in salted water for about 25 minutes;

  6. When they have boiled we drain the water;

  7. We place a layer of potatoes in the tray, a layer of cheese and a layer of sausage, the last row must be with chicken wings, after which we grate the cheese!


Ingredients for au gratin potatoes

If you don't just eat au gratin potatoes but use them as a side dish next to a steak or a fish, the recipe is enough for at least eight servings. However, they are also very good on the second / third day, heated in the microwave, in the oven or in the pan, in a little butter.

  • 2 kg of boiled potatoes
  • 400 ml liquid cream
  • 5 anchovy fillets
  • 150 grams of grated Parmesan
  • 10 large cloves of garlic
  • butter
  • salt, pepper, olive oil
  • a handful of fresh, finely chopped herbs: thyme, sage, rosemary

Potatoes au gratin with eggs, cheese and smoked meats

Dishes of these in which the base is potatoes previously boiled in shell, then put in the oven with other ingredients - eggs (more or less cooked), cheeses (starting with the common local cheese, then moving to the Italian Mozzarella and Parmigiano , the Swiss Emmentaler or Gruyère, the British Cheddar, the Dutch Gouda and ending with the French Reblochon), bacon, breast, ham or pork sausages - are very common. There are simple dishes in which you can put almost anything you can find in the fridge in terms of cheese and / or smoking. French fries would be the flagship preparation of this spectrum, in which variations on the theme can be imagined in almost unlimited numbers. In order not to bore you too much with the introduction, at the end of the article I have given a series of dishes / pictures / links that you can try. Or you can improvise on their edge.

What do you need?

  • 700 - 800 g white potatoes for salad
  • 4 + 2 eggs (4 boil, 2 do not)
  • 150 - 200 g of charcoal bacon
  • 150 - 200 g of Cheddar cheese
  • 200 mL cooking cream (30% fat)
  • 1 tablespoon vegetable oil
  • Salt, pepper - to taste.

How do you proceed?

Boil the potatoes in their skins for 10-15 minutes in salted water, let them cool a little, then peel them and cut them into cubes of about 2 cm.

Boil 4 eggs. Put them in cold water and let them boil for about 5 minutes after the water starts to boil. After they can be handled without roasting, peel them and cut them into quarters.

Cut the bacon and cheddar cheese into sticks.

Beat the raw eggs seasoned with salt and pepper, then pour the cream over them.

Take a tray, grease it with oil and put the chopped potatoes in it. Season with salt and pepper, mix well to coat the oil with the potatoes, then spread the potatoes on the bottom of the tray, in an even layer.

Spread the pieces of bacon on top of the potatoes.

Then place the cheese and egg pieces, and pour the beaten eggs as evenly as possible over the whole construction.

Put the tray in the preheated oven at 200 ˚C for 35 - 40 minutes, enough time for the harmonious combination of ingredients.

They can be served as such, but they can also be used as a garnish. For example, next to some chicken legs stewed in white wine. It goes with a lighter wine, a rosé from Sâmburești, for example.

Have fun and see you healthy again!

Similar preparations:

French fries & # 8211 here or click on the picture

Bacon and Mozzarella potatoes & # 8211 here or click on the picture

Potatoes with Mozzarella and Parmigiano & # 8211 here or click on the picture

Potatoes with cheese and smoked meats & # 8211 here or click on the picture

Potato gratin with Mozzarella and Bucovina ham & # 8211 here or click on the picture


Other filters about Potatoes

Kids love potatoes and, let's face it, adults love them. If you need inspiration to cook potatoes, we do.

Cheese potato pie is a kind of cheese mousse, very easy to prepare, which can be a quick dinner when.

Potatoes stuffed with 3 kinds of cheese stand out for their flavor, in contrast to the simplicity and speed of the recipe. They will surely be to your liking.

The potato bite will be the answer for many of us when we are asked what is the food that reminds us of childhood. This.


Baked potatoes au gratin with sour cream and cheese

Baked potatoes au gratin with sour cream and cheese. A recipe for simple baked potatoes with white sour cream sauce. How to make a potato gratin? A stand-alone dish or a perfect garnish with fried meats.

Baked potatoes au gratin with sour cream and cheese. A simple recipe for baked potatoes with white cream and cheese sauce. How to make a potato gratin? A stand-alone dish or a perfect garnish with fried meats.

Gratinated potatoes are a simple, winter, cheap and filling recipe. A simple and good vegetarian recipe. Resembles French fries but they also contain boiled eggs recipe here.

When I know I don't have much time for cooking, I prepare the boiled potatoes in shell. The next day I clean them and turn them either into natural potatoes with butter and parsley (recipe here), or I make them au gratin in the oven. This saves 40-50 minutes of preparation. The right potatoes for this kind are the ones for salad (& # 8222sapunari & # 8221 he used to call them). The floury ones disintegrate when boiled.

The cream I used for these au gratin potatoes was a classic, fermented (pancake). It must have at least 20% fat in order not to be baked. The cheese used should be a cheese type, which melts in the oven. Telemeau or bellows cheese do not melt but give good taste to this dish.

From the quantities below we obtained 4-6 servings of baked potatoes au gratin with sour cream and cheese.


Potato gratin

1. Wash the potatoes and boil them whole with water and salt. After boiling, remove from the water and allow to cool.

2. Peel the potatoes with a special knife, cut them into cubes and arrange them in a tray lined with butter, breadcrumbs and grated mozzarella on a small grater.

3. Cover the boiled potatoes with a thick layer of mozzarella, sprinkle with ground basil and nutmeg powder and put in the oven.

The au gratin potatoes are served hot, as a garnish, but they are also very good as a main course.

4 / 5 - 2 Review (s)

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(5 points / total votes: 58)

Ana-Maria 8 years ago - 4 June 2012 21:21

Re: Potato au gratin

yammy! I will definitely prepare it one day. we have been looking for a recipe for au gratin potatoes for a long time. thank you very much

ME 8 years ago - 6 June 2012 14:40

Re: Potato au gratin

Roxanna Mika 8 years ago - 7 June 2012 21:31

Re: Potato au gratin

ready, you convinced me, I set to work to see what will come out
My yena vessel is round, but I don't think it matters
I come back with impressions after eating

Roxanna Mika 8 years ago - 8 June 2012 12:38

Re: Potato au gratin

thank you very much for the recipe, they came out extraordinary, I didn't expect them to be so successful. I ate hot, we couldn't help it, especially when I smelled that cheese with bellows cheese. a wonder: -x
last night I was thinking to ask you, what do you usually eat them with? some meat, salad ??

Ioana 8 years ago - 8 June 2012 13:28

Re: Potato au gratin

generally go well with grilled or baked meat (any kind: pork, lamb, chicken). but I often eat them simple, because they are quite consistent.

jasmin 8 years ago - 17 June 2012 17:15

Re: Potato au gratin

I made gratinated potatoes, and the food they ate was a miracle. I liked the strong white sauce a lot, Ioana I want to ask you if I can make more sauce to double the quantities. or is it possible to come out soft?

Ioana 8 years ago - 17 June 2012 21:29

Re: Potato au gratin

jasmine, maybe not even doubled the amount of white sauce, but you can definitely do more, the potatoes will become even creamier.

Roxanna Mika 8 years ago - 21 June 2012 22:17

Re: Potato au gratin

Oh, doubt me. what's bad when I don't listen to you I also wanted to make them more creamy and I made more sauce .. And what do you think ?? they are no longer made, meaning they are too raw and too soft Maybe I still have a chance to come out similar to last week.

Ioana 8 years ago - 22 June 2012 07:44

Re: Potato au gratin

how are they cruel Didn't you boil the potatoes in their skins?

Roxanna Mika 8 years ago - 22 June 2012 08:56

Re: Potato au gratin

Yes, I boiled them. I didn't use the right word, they weren't raw, they were really boiled (last night I took my pressure cooker and tried to spread it when I boiled the potatoes in it). they were so .. very soft, not all the sauce had entered the potatoes .. well, the poor man didn't even have a place to go because there were too few potatoes. Anyway, my friend and his father "licked the plate", but I didn't like them because they weren't good at all when I put them on the plate, they didn't look so nice on the layers to be my lesson!

Ioana 8 years ago - 22 June 2012 09:10

Re: Potato au gratin

if you put a lot more sauce, it really doesn't bind the layers so nicely. in this case you can put some beaten eggs in the sauce to make it look nicer, but it doesn't make sense, you would make the food too heavy (boiled egg in layers, egg in the sauce).

or so you can make them creamy in small, individual shapes. then you serve them directly from them and they don't have to be cut.

Roxanna Mika 8 years ago - 22 June 2012 09:15

Re: Potato au gratin

oo jump a lot, very good idea with the shapes
anyway in the weekend I go to my grandparents and because I have leftover ingredients, I will repeat the recipe, to "wash away my sins" from my boyfriend

anamaria 8 years ago - 27 June 2012 19:22

Re: Potato au gratin

mmm I also made the recipe and it was very tasty

miky 8 years ago - 2 July 2012 11:35

Re: Potato au gratin

It looks great, I'll try it too. I hope it comes out

Elena 8 years ago - 30 September 2012 16:26

Re: Potato au gratin

Very good, extraordinary recipe

Ioana 8 years ago - 1 October 2012 18:32

Re: Potato au gratin

oh yes, they are among my favorites

anca 8 years ago - 7 October 2012 15:37

Re: Potato au gratin

ioana but are I going to make them in a cake tray ??
k unfortunately I don't have that vessel..asr answer

Ioana 8 years ago - 8 October 2012 10:19

Re: Potato au gratin

do you mean a cake tray? or is it a wider tray?

lili 8 years ago - 19 October 2012 13:17

Re: Potato au gratin

anamaria 8 years ago - 19 October 2012 16:27

Re: Potato au gratin

I made the recipe with a friend and it was very tasty

The man was washing 8 years ago - October 30, 2012 8:59 PM

Re: Potato au gratin

I also made the recipe, but with grated feta instead of bellows cheese, which being made in sheep's stomach I can't eat it.

Ioana 8 years ago - 31 October 2012 09:53

Re: Potato au gratin

you can try the cheese in the fir bark.

Lavinia 8 years ago - November 9, 2012 12:50

Re: Potato au gratin

I didn't get the sauce. when I started adding hot milk it started to spoil. Where did you go wrong?

Ioana 8 years ago - 9 November 2012 14:01

Re: Potato au gratin

Did you mix it non-stop in it while pouring the milk slowly?
what does "it broke" mean?

Lavinia 8 years ago - 9 November 2012 15:17

Re: Potato au gratin

I mixed just like mayonnaise ... the sauce didn't stick.

Ioana 8 years ago - November 9, 2012 15:30

Re: Potato au gratin

Lavinia 8 years ago - 9 November 2012 15:33

Re: Potato au gratin

no no, it was cheese, as they say in the area of ​​moldova ..

Ioana 8 years ago - November 9, 2012 15:49

Re: Potato au gratin

In this combination, the milk could not be chewed unless it had something, that is, it was spoiled. rotten milk is chewed when heated.
try one more time and start pouring the milk slowly with one hand and with the other you mix in the flour (tel.). don't stop until you run out of milk.

here are details on how to prepare bechamel sauce: [link]

Lavinia 8 years ago - 9 November 2012 15:54

Re: Potato au gratin

thanks for the answers..I dare to try again and then I will come back with the impressions!

Ioana 8 years ago - 9 November 2012 15:58

Re: Potato au gratin

I hope, you just don't give up right away after it comes out once you won't have any problems and you will be able to use it in many other recipes.

mona 8 years ago - November 30, 2012 10:49

Re: Potato au gratin

I really didn't know what to cook anymore. it's a very interesting recipe ... right now I'm starting to prepare it

Nicoleta Roxana Solomon 8 years ago - 24 January 2013 21:58

Re: Potato au gratin

And instead of bellows cheese what kind of cheese can I use? Parmesan, ricotta, tomini mozz. help

Ioana 8 years ago - January 25, 2013 08:34

Re: Potato au gratin

none of them fit very well, but parmesan would still work best, but in a smaller amount than bellows cheese.

gheorghe felicia 8 years ago - 1 February 2013 09:36

Re: Potato au gratin

f.sanatos, f.gustos, aspectuos. CONGRATULATIONS!

cristina 8 years ago - 1 February 2013 20:08

Re: Potato au gratin

Can I use goat cheese? I didn't write down my ingredients and by the time I got to the store I had in mind a combination of all your gratin potato recipes and I took goat cheese and parmesan

Dondera Laura 7 years ago - 21 March 2014 14:39

Re: Potato au gratin

I also tried this recipe. It was wonderful !! The husband said they were the best mashed potatoes he had ever eaten.
Congratulations for the site. You have wonderful recipes and easy to make. Have a nice day.

Ioana 7 years ago - 21 March 2014 18:07

Re: Potato au gratin

thanks! Have a nice weekend too!

nico 6 years ago - 28 April 2014 21:56

Re: Potato au gratin

great recipe. thanks, Ioana !

Adriana 6 years ago - 1 May 2014 00:19

Re: Potato au gratin

Delicious! This is the second time we've concluded this. Thank you, Ioana!

Ioana 6 years ago - 1 May 2014 09:53

Re: Potato au gratin

rocs 6 years ago - 29 May 2014 09:53

Re: Potato au gratin

Seen, done, eaten. Successful. Especially since the whole vessel had a single recipient.

* To encourage a pre-speaker: in my case, too, the composition was "scattered" since the stage of mixing butter with flour when I put the milk did not help at all, only the cream was tied to everything and became creamy.

After all, practice is the mother of teaching in the kitchen.

Simona 5 years ago - 27 October 2015 14:05

Re: Potato au gratin

I can't wait to make the au gratin potatoes too. die after ieil

Corina 5 years ago - November 5, 2015 11:10

Re: Potato au gratin

Hello! Delicious recipe, and the sauce comes out perfect if you respect the weights. I tried it last night. Thanks, Ioana!

Piskotzel 2 years ago - 2 September 2018 16:45

Re: Potato au gratin

I have been cooking according to your recipes for more than 7 years .. I always come back to them I love it !! From here I learned to cook and I asked you the most embarrassing questions) about recipes and ingredients. every time I received an immediate answer and thank you now my boy asked me to make him au gratin potatoes to eat with pickled cucumbers! Thank you my dear Ioana!

Ioana 2 years ago - 3 September 2018 13:40

Re: Potato au gratin

That's right, since 2011 we've known each other, it seems to me that you didn't even have children at that time. how old is the boy


Baked potatoes carbonara au gratin potato recipe

Baked potatoes carbonara au gratin potato recipe. Potatoes with creamy cream sauce, cheese and ham (bacon, ribs, kaiser). New or old baked potatoes and au gratin with cheese. A simple recipe for au gratin potatoes.

This recipe for potatoes with cream sauce is great flour! You can make these carbonara potatoes in the oven with both new and old potatoes. If they are smaller potatoes, we leave them whole, if they are bigger, we cut them into quarters or suitable pieces.

The name & # 8222carbonara & # 8221 makes you think of carbonara pasta, which has neither sour cream nor smoked meat in its composition. See here the authentic recipe for carbonara pasta (with yolk, pecorino and cheeks & # 8211 and without sour cream!).

The adapted carbonara I would call this sauce that I used for potatoes. I met this carbonara potato recipe on both German and Hungarian sites and, more recently, it appeared in our country. Many recipes also include onions, garlic or even vegetables & # 8230 I decided to use the composition from pasta with sour cream and bacon.

We really like baked potatoes au gratin and I prepare them in the same way: carbonara, with aromatic herbs (recipe here), four cheese potatoes (recipe here), with sour cream or just with cheese. More gratin potato recipes can be found here.

From these quantities results 2 servings of baked carbonara potatoes.


POTATOES GRATINATED WITH BROCCOLI (VIDEO RECIPE)

The best gratinated potatoes are the ones with broccoli and I offer them to you today!

I obviously used it Zuzu Bio milk as in all Flaveur recipes with milk and as I recommend you with all confidence to do!

700g potatoes (weighed peeled)
400g frozen broccoli
300mL Zuzu Bio milk
a teaspoon of dried parsley
2 tablespoons flour
3 tablespoons mascarpone
150g grated cheese
butter for greasing the ceramic bowl

Peeled and diced potatoes are boiled for 25 minutes then drained and put in a colander. Boil broccoli for 6 minutes then drain.

In a bowl put boiled broccoli, Zuzu Bio milk, parsley, flour and mascarpone and pass everything with a vertical blender.

We prepare a medium-sized yena bowl that we grease with butter. Put the boiled potatoes in the bowl, spreading them over the entire surface of the bowl. Pour the broccoli sauce on top in a uniform way, possibly using a spatula to distribute the sauce as well as possible on the potatoes. Sprinkle grated cheese on top.

Put the dish in the oven, set 180 degrees C and leave for about 35 minutes or until nicely browned on top.

It was a delicious dinner for us! Great appetite!

I use Zuzu Bio milk in Flaveur preparations and I recommend it with confidence because it is a milk from organic production from Romanian farms.

Zuzu Bio is a milk that comes only from Romanian producers certified ecologically, more precisely from cows raised in clean, unpolluted areas, with natural food sources.


50 g salted cheese (eg parmesan)

1. Melt the butter completely and add the flour to obtain the bechamel sauce. Stir vigorously once added flour and leave pan on medium heat for one minute.

2. Gradually add the cold milk and mix well. Season with salt and pepper, then add nutmeg, thyme and whole garlic.

3. Boil the bechamel sauce until it thickens. Remove the garlic and thyme at the end. Cut the potatoes into 0.5 cm thick slices and place half of them evenly in a pan greased with butter.

4. Spread half of the bechamel sauce on top of the potatoes, and place another layer of potatoes on top. Pour the rest of the bechamel sauce, cover the tray with aluminum foil or baking paper and bake for 45-50 minutes at 180 degrees.

5. After the potatoes have penetrated (make sure with a fork), grate the cheese abundantly over the preparation and, optionally, for an extra flavor, a little seasoned salted cheese, such as Parmesan.

6. Put the potato gratin in the oven again for at least 10 minutes on high heat, or until a golden crust forms on top of the preparation.


Video: Νηστίσιμη τηγανίτα πατάταςPotato pancake! (July 2022).


Comments:

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