All in potato gratin. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. These homemade au gratin potatoes are always welcome at our dinner table, and they’re so simple to make.

Rich and Creamy Potatoes Au Gratin “These are the easiest, creamiest potatoes au gratin I have ever had. See how to make these mini gratins that are perfect for entertaining. Creamy Au Gratin Potatoes “Fantastic recipe! You can cook All in potato gratin using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of All in potato gratin

  1. Prepare 3 of good sized potatos.
  2. Prepare 1 of red pepper.
  3. It’s 1 of tomato.
  4. You need 8 of mushrooms.
  5. You need Pint of milk.
  6. It’s of Herb mix.
  7. It’s of Grated cheese.
  8. It’s to taste of Salt n pepper.
  9. It’s Tin of flaked tuna.

Feels like [we’re] eating at fancy French cafe.” – Cathy N. Gratin dauphinois is a typical dish from the French Alps made with thinly sliced potatoes baked in a sauce of milk, eggs, cream and garlic and topped with cheese. In a large bowl combine all the ingredients, tossing to coat. Put the potato mixture into a casserole dish, flatten it out with a.

All in potato gratin step by step

  1. Slice everything up… and layer it all up.
  2. Mix up the herbs with milk and bring to the boil.
  3. Cook at 180′ for 90mins adding tuna for last 20 mins.
  4. Grate cheese and grill till browned. Let stand for 10mins..

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Even though a plain old potato gratin is irresistibly addictive this recipe takes things way beyond by adding tons of pure umami and flavour with pancetta and dried porcini mushrooms. Pancetta is an Italian form of bacon and it adds a nice saltiness and an amazing crispy texture that is hidden throughout the gratin. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg.