Potato Gratin
Portion: 
Preparation: 
( 8 oy 4,63/5)
Hello Dear Friends,
These days, I've been a little more involved with my youtube channel. I shoot new videos every day to create an archive to support the recipes on my blog. With the contributions of my old classmate Devran from Culinary, we started to create the basic recipes. We are making some kind of culinary training videos, which includes a lot of basic content such as cutting and chopping techniques, cutting whole chicken into pieces, removing fish fillets and preparing homemade broths from bones.
I will try to prepare the techniques and basic recipes simultaneously as much as possible and share them with you :) If there is anything you want to learn, you can write to me. Thus, we can create an archive according to your wishes.
When potatoes and cream are mentioned, we stop flowing :) If a little cheddar cheese is added to it, woe to us! Before starting our recipe “What is gratin?Let's answer the question.
What is Gratin?
The golden crust that forms on foods covered with a thin layer of grated cheese, bread mixture or bread crumbs under the influence of heat. gratin is trying.
Gratinating a food is the process of cooking it under a plate that gives it softness and flavor while preventing it from drying out when you put it in the oven. So in short gratin It is a cooking method. It can be applied not only on potatoes but also on different vegetables and meat.
Potatoes can be taken from raw to the oven with a creamy milk mixture (in this case, it is necessary to cover them with a foil and cook until soft), and their flavor can be enhanced by adding sautéed onions or a small amount of garlic.
It is a great supporting player alongside meat dishes. If you want, you can add some mushrooms to the creamy milk you boiled the potatoes and cook them until they thicken, and you can use them as a sauce for your meat dishes or pasta.
Love…
Ingredients for Potato Gratin Recipe
- 6 medium potatoes
- 1,5 box of cream (300 ml)
- 1,5 cups of milk (300 ml)
- Grated nutmeg with the tip of 1 teaspoon (optional)
- Salt
- mill black pepper
- 150 g fresh cheddar cheese grated
How to Make Potato Gratin Recipe?
- Chop the potatoes and into thin rings. Take the chopped potatoes in a bowl filled with water and wash and remove the starch.
- Take cream and milk in a medium saucepan, add salt and pepper and, if desired, a little nutmeg and mix.
- Wash and drain the potatoes in the pot and bring to a boil until they soften slightly.
- Take the potatoes that you strain with a sieve in your baking dish. Drizzle 1 ladle of the mixture in the saucepan over it.
- Sprinkle the grated cheddar cheese on it and bake in the oven at 185 degrees until golden brown.
Although I applied it as in the same recipe, the flour was too much and the dough was very hard, so I decided to increase the amount of wet ingredients, I added butter, egg and peanut butter, kneaded and cooked. It is necessary to remove the dough without waiting for it to harden completely, such tips can be useful.
Very practical and delicious.
An excellent recipe, I made it twice and both turned out great. I think the quality of peanut butter is important because its main ingredient is…
Hands down, you are absolutely right. Those who will try the recipe should definitely use a brand they like.
I followed the recipe literally, grammatically. It was a very unsuccessful recipe. The dough spread even though I rolled it hard. It was a tasteless cookie. I tried to serve it to my guest, I couldn't even eat it myself. I put it in a tin can and I can use it as a cheesecake base. Maybe I know how successful you are as a blogger, I don't mean to criticize you there may be a puff point in the recipe, maybe I don't know, one of the rare recipes that I found unsuccessful.
Hello Mrs. Pınar, as you know, I write all the tricks on my blog without skipping any of them. I shared this type of cookie recipes especially as a video, because the readers are having difficulties. When I say gram to gram, I have given the cup size here, and 1 cup takes an average of 115 gr flour. Maybe it's your cup size, maybe it's your peanut butter. If you still have the same peanut butter on hand, stretch the dough and chill it in the refrigerator for half an hour before shaping it so that it does not spread. We used it immediately without throwing it in the cupboard, but as I said, the material and glass sizes are sometimes a problem. Yours sincerely
I added some milk and now it's soggy :(
Hello, Nas, another lady wrote that it was flowing because it was too oily. In these types of recipes, I especially give weight so that you can fix it exactly, but if there is a problem other than that, it may only be caused by the material.
As you can see in the video, the recipe is in the dimensions I gave. You could add extra peanut butter or butter to spice up this recipe, but no milk. Yours sincerely
The dough is falling apart, I can't roll it and put it on the tray. I don't understand why this happened
I replied to your next comment. Yours sincerely
Hello, I prepared the dough according to the recipe, but it turned out to be soggy. Oils flowed through my fingers. Neither the dough came together nor could it be crushed with a fork. I followed the exact measurements in the recipe. Butter maybe shouldn't be added.
Hello Pakize, as you can see in the video, I used butter. Unfortunately, I don't know if you had a problem with the temperature of your hand or the environment, maybe the material you used. Yours sincerely