French potatoes au gratin original recipe
- 200 grams of cheese
- 800 grams of peeled potatoes
- 400 grams of sour cream at least 20% fat
- Butter for greased tray
- 1 or
- Sweet pepper paprika
- Two cloves of garlic, crushed
- Cream for serving
- Chopped parsley
Fancy some decadent au gratin potatoes with delicious melted cheese? Whether it's lunch or dinner, they can become a satisfying main course, which anoints your soul, along with a source of protein, after a soup or soup or on its own.
You can make simple French potatoes in the oven, with different vegetables, not only with cheese or sour cream, there are also recipes for potatoes au gratin with broccoli, ham or potatoes au gratin with cheese. If you prefer a more flavorful dish, you can also add garlic, paprika or other hot spices or other spices.
The quick way to prepare French potatoes in the oven starts by boiling the potatoes with the peel in salted water to taste. You will test them with a fork to make sure they are penetrated. Take them out and let them cool, then peel them and cut them into 1 cm thick slices or cubes.
Grate the cheese or cut it into cubes, to add it between layers of potatoes with sour cream.
Mix the sour cream with the egg – specific to French gratin potato recipes, or leave it simple and bring it to the work table.
Adjust the electric oven to 180 degrees, with ventilation, to the classic ones, using the middle step towards the sea.
Take a heat-resistant tray and grease it with butter, over which you can wallpaper with a little breadcrumbs, if you wish, this step being optional.
Put a layer of potatoes and season them with pepper, and you can add crushed garlic (which reminds you a bit of baked potatoes with garlic), paprika or whatever spices you want, if you don't like some simple baked potatoes.
If you deviate from the recipe and make baked potatoes with cheese, add a layer of crushed salted cheese, otherwise sprinkle slices or diced cheese (one third of the amount). If you use the cream with egg mixture, you can pour half.
On top, put a new layer of potatoes and season again according to your preferences, adding a new layer of dairy and egg cream to the cheese potatoes. The top layer will brown nicely, especially considering the presence of cheese and egg, if you mix it in sour cream.
Put the tray of potatoes with cheese in the oven, where you leave it for the next 40 – 45 minutes, when the outside should be browned.
When the baked potato dish is ready, turn off the flame and remove, leaving to cool for at least 10 minutes. Serve hot, with a little fresh cream on top, so that the tastes maintain their intensity. If you wait for it to cool, although the shape of the cut may be more organized and more beautiful, the potato garnish may shrink, given the relatively high fat content.
For meat lovers, you can try a recipe for baked potatoes with bacon, which will not lack cheese, of course. In this way, the taste will be richer and slightly saltier, but the potatoes au gratin like in a restaurant, with ham and cheese will have more fat.