The French word "gratin" has many meanings, both culinary and non-cooking. This crushed glass and phosphorus, which are applied to matchboxes, also has the meaning of “the cream of society,” which, however, has nothing to do with cooking. Gratin is also dried and crushed black bread that is sprinkled on the bottom of baking dishes. But the most common and understandable meaning of this word is “casserole”. In general, gratin is not the name of the dish, but a method of preparing food, namely baking it in the oven with cheese or breadcrumbs. You can cook anything in this way - vegetables, meat, mushrooms, fish, seafood. If in a French restaurant on the menu next to the name of a dish you see the inscription au gratin, this means that it will be served baked with a crispy crust, and not boiled or fried in a pan.
We associate gratin with casserole, which is not surprising, because it is practically the same thing, the only difference between the dishes is that gratin must have a crispy golden crust, while casserole may not have one. Gratins are prepared, like casseroles, from whatever is in the refrigerator or on the supermarket counter. A vegetable gratin with zucchini and tomatoes, generously sprinkled with herbs and breadcrumbs, turns out to be tasty and light like summer. This dish combines meat and potatoes, mushrooms and porridge very well. You can surprise your guests by preparing seafood gratin with a mozzarella crust. Recently, fruit gratins, which are topped with cream and baked at high temperatures, have also become popular.
This is a very easy dish to prepare. We suggest preparing potato gratin with meat and mushrooms.
Taste Info Unsweetened casseroles
Ingredients
- peeled potatoes – 1 kg,
- meat – 400 g,
- mushrooms – 300 g,
- onion – 1 pc.,
- hard cheese – 200 g,
- mayonnaise or full-fat sour cream – 100 ml,
- boiled water – 200 ml.
How to cook potato gratin with mushrooms and meat
Cut the meat into small pieces, add salt, and fry until cooked. 
Cut the onion into half rings and fry along with the meat until golden brown. 
Peel the mushrooms, cut into thin slices and fry in a frying pan until cooked. 
Cut the potatoes into thin slices. Place on the bottom of a glass baking dish. This dish is ideal for gratin, the heat spreads evenly and the dish does not burn.
Pour boiled water over the potatoes. This is necessary so that it is stewed, soft and juicy. 
Place meat on potatoes, then mushrooms. 
Drizzle everything with a little mayonnaise or sour cream. 
Grate the cheese on a fine grater and generously sprinkle the casserole with it. 
Bake the potato gratin in the oven for 50 minutes. 
The cheese forms a beautiful golden crust on top that will not allow moisture to pass through, so all the ingredients inside will be very soft. 
You can sell gratin to the table in the same glass form in which it was prepared.
Step-by-step preparation of potato gratin (classic recipe):
- Grease the bottom and sides of the baking dish with butter and place it in the refrigerator.
- Peel the garlic and chop finely.
- Combine milk, cheese shavings, nutmeg, thyme and 1/3 of the chopped garlic. Stir and boil. Turn off the heat and leave the sauce for 10 minutes. Then add cream and stir.
- Peel the potatoes and cut into thin circles of 2-3 mm.
- Remove the baking dish from the refrigerator and lay out the first potato layer, which is sprinkled with chopped garlic, spices, salt, and pepper. Repeat this procedure with all the potatoes.
- Pour the creamy sauce over the potatoes, cover with food foil and bake in a preheated oven at 180 degrees for 40 minutes.
- After this time, remove the pan from the oven, remove the foil and sprinkle the potatoes with grated cheese. Bake the gratin for another 5 minutes.
A step-by-step recipe for French potato gratin - a delicious dish served in the best restaurants in France. Moreover, this dish can easily be prepared at home yourself.
Ingredients:
- Potatoes - 8 pcs.
- Eggs - 1 pc.
- Cream 15% fat - 200 ml
- Garlic - 2 cloves
- Cheese - 200 g
- Salt - 1 tsp. or to taste
- Nutmeg - 0.5 tsp.
- Vegetable oil - 1 tbsp.
- Ground red sweet paprika - 1 tsp.
- Wash the potatoes, peel and cut into thin round slices of 4 mm.
- Grate the cheese.
- Combine the eggs with the cream and beat lightly with a whisk. Add one clove of garlic, passed through a press, paprika, nutmeg, pepper, salt and mix.
- Grease the baking dish with oil and sprinkle with the second clove of garlic, which you grate on a fine grater.
- Place potato layers on top, seasoning them with salt and ground pepper.
- Pour the cream sauce evenly over the potatoes and sprinkle grated cheese on top.
- Preheat the oven to 180 degrees and bake French potato gratin for 45 minutes with the lid closed.
The recipe for potato gratin with minced meat is a hearty and complete dish not only for the whole family for dinner, it can also be successfully served on a holiday table.
Ingredients:
- Potatoes - 1 kg
- Parmesan - 75 g
- Cream - 400 ml
- Garlic - 2 cloves
- Dried thyme - 1 tsp.
- Salt - 1 tsp. or to taste
- Ground black pepper - a pinch
- Butter - for greasing the pan
- Pork - 600 g
- Onions - 1 pc.
- Vegetable oil - for frying
- Peel the potatoes and cut into thin slices.
- Grate Parmesan on a coarse grater.
- Combine cream, thyme and grated garlic. Add salt, pepper and stir.
- Wash the meat and grind in a meat grinder.
- Peel the onion and chop into thin half rings.
- Pour vegetable oil into a frying pan, heat and add minced meat. Fry it for 2 minutes and add onion to it. Season with salt and pepper and continue cooking for another 5 minutes.
- Grease a baking dish with butter and lay out several layers of potatoes, which you can season with salt and pepper. The height of the potato layer should be about 7 mm.
- Sprinkle cheese shavings on top.
- Then evenly distribute the minced meat with a thickness equal to the potato layer and also sprinkle with cheese.
- Continue this procedure with all potatoes, minced meat and cheese.
- Pour cream over the prepared products, cover with foil and place them in a preheated oven at 180 degrees for 45 minutes.
- Then remove the foil, sprinkle with cheese and put the pan back in the oven for 15 minutes.
Do you want to surprise your family and guests? Prepare a potato and meat gratin. This is a simple and quite economical dish, yet aromatic and tasty. An appetizing crust and juiciness of the dish are guaranteed!
Ingredients:
- Potatoes - 600 g
- Hard cheese - 300 g
- Egg - 1 pc.
- Garlic - 2 cloves
- Milk - 150 ml
- Salt - to taste
- Pepper - to taste
- Beef - 300 g
- Any oil - for greasing the baking dish
- Peel the potatoes and garlic and cut into thin slices.
- Wash the meat, dry and cut into small cubes.
- Mix milk, egg, salt and pepper.
- Grate the cheese.
- Grease a baking dish with oil and place potatoes in one layer. Sprinkle it with garlic, salt and pepper.
- Place a layer of meat on top, sprinkle with cheese shavings.
- Repeat alternating layers until you run out of ingredients. The last layer should be cheese.
- Pour the milk sauce over the food and cover with a lid or foil.
- Place the dish in a preheated oven at 180 degrees for 45 minutes.
Surely you have thought more than once about what other dishes you can please your household. Indeed, you get bored with the same dishes and want something new. And sometimes you come home from work tired, and you want something incredibly tasty, meaty and filling. We took these aspects into account, so today we will prepare something really worthwhile, original, at the same time satisfying and tasty. We are talking about gratin with potatoes and minced meat.
In general, gratin is a French dish. The word "gratin" means the culinary term "to gratinate." To gratinate is to bake something until it is golden brown.
Gratin is ideal both as a side dish and as a main dish on any table. This hearty dish will please anyone, even the most picky eater.
Nuances of preparation
Gratin allows the use of both raw products and those that have already been cooked. When preparing this dish, you need to remember the following rules:- use only heat-resistant cookware;
- Before placing the “layers” in the mold, it is necessary to coat it with butter to prevent burning.
The classic French gratin recipe involves using potatoes, minced meat, sauce and cheese. The dish is placed into the mold in “layers”, starting with minced meat and ending with cheese. By the way, the famous gratin crust is formed precisely by the cheese! You can sprinkle the top of the gratin with herbs if desired.
Ingredients
- 500 g minced meat (here beef + pork);
- 1-2 heads of onions;
- 5-6 potatoes;
- 1 tbsp. flour;
- 1 tbsp. milk;
- salt;
- pepper;
- sour cream;
- grated cheese.
Preparing gratin
We start with potatoes. Peel the potatoes and cut them into small slices. We won't need it soon, so fill it with cold water and leave it in a bowl.
Then peel a couple of onions and chop finely. 
At this point we are done working with vegetables. Heat a little vegetable oil in a frying pan and begin to fry the minced meat, stirring it constantly. 
After 5 minutes, add chopped onion to the minced meat. Mix well. 
Salt the minced meat, add your favorite spices to taste. 
Leave the minced meat to fry until half cooked. Now let's prepare the sauce. To do this, pour one glass of milk into a bowl. Add one glass of flour to it, mix thoroughly.
Add salt and seasonings to the sauce as desired. 
It remains to add one tablespoon of sour cream to the sauce. 
The sauce is ready! Now let's move on to “working with layers”. Carefully place all the minced meat on the bottom of the mold. We carefully check that there is no free space left.
Then evenly distribute the potatoes in a second layer. 
Also carefully and evenly pour the sauce into the pan over the potatoes. Distribute it over the entire surface. 
Sprinkle the dish with grated cheese on top. 
Place the dish in the oven, leave it for 40-50 minutes at 200 degrees. 
The dish turns out very satisfying, tasty and appetizing! 
Bon appetit! Potatoes combined with meat are a win-win option, but you need to know how to arrange them correctly so that you don’t get bored with the dish. A great way to put this combination into practice is to prepare a potato and meat gratin recipe.
This very hearty dish is prepared very quickly, and you don’t need a lot of ingredients for it. The calorie content of the recipe is balanced by useful substances contained in the components and will be preserved during heat treatment.
- Recipe posted: Alexander Lozier
- After cooking you will receive: 5-6 servings
- Preparation: 10 minutes
- Cooking: 50 hours
- Preparation: 1 hour
- Calorie content: 195 kcal per 100 g
Composition of potato gratin
- 2 ½ cups pasteurized cow's milk
- 3 cloves young garlic
- onion head
- a slice of butter
- 3 chicken eggs
- 300 g potatoes
- 300 g minced meat
- spices – paprika and coriander
How to make potato and meat gratin?
1. Peel the onion. Cut into medium half rings. Chop the garlic and fry along with the onion and minced meat on a well-heated roasting pan until cooked.
2. Grease the baking pan with a piece of butter. Wash the potatoes under running water and remove the skins. Slice into plates of medium thickness.
3. Place some of the potatoes into the prepared pan. Place minced meat on top in one layer. Cover it with a layer of potatoes.
4. Mix milk with chicken eggs whipped into a strong foam. Pour the egg mixture over the potatoes. Cover everything with cooking foil.
5. Place in a well-heated oven. Bake for about 45 minutes. Bake for another 20 minutes without foil until the top crust browns.
6. Potatoes with minced meat can be served as a separate dish, or can be complemented with a light vegetable salad or rich tomato sauce with spicy notes.
Gratin is a unique recipe that easily accepts many gastronomic variations and allows you to prepare it in a completely new way every time. It’s worth trying another simple and satisfying version of this famous French dish -.
Expand your culinary boundaries!
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Cooking time: 2 hours
Number of servings: 6
How to cook gratin with meat, step-by-step recipe with photos:
Step 1. Peel the onion and cut it into thin half rings. Fry it in a heated frying pan until golden brown and set aside.
Step 2. Fry the minced meat in butter until tender along with a chopped garlic clove and cognac.
For my dishes, I choose minced meat made from beef and chicken fillet. It turns out to be less fatty than pork and beef and at the same time has a very rich, soft taste. With such minced meat I cooked both, and.
Step 3. Wash the old potatoes, peel them and cut them into thin slices (no more than 3 mm thick). Grease a heat-resistant dish with butter and place a layer of thinly sliced potatoes on it.
To prepare gratin, do not wash the sliced potatoes. It's all about the starch contained in the fruit. It is thanks to starch that connects the layers, “glues” them together, and a homogeneous pie is obtained - gratin.
Step 4. Place fried minced meat and finely chopped herbs on top of the potatoes.
Step 5. Cover the minced meat with the remaining potatoes, pour the broth into the mold, cover it with foil and put the gratin in the oven, preheated to 200 degrees for 30 minutes.
Step 6. While the gratin is baking, prepare the filling: mix cream/sour cream, paprika and salt in a container.
Step 7. After half an hour, take the pan out of the oven and pour the creamy filling over it. Let it bake without foil for another 20 minutes.
Serve the finished gratin cooled with herbs and your favorite spices.
Your dish is ready, bon appetit!
