Traditional recipes

Potatoes au gratin

Potatoes au gratin


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Wash the potatoes and boil them in their skins.

Drain the water and let it cool under the lid.

Grease a baking tray with butter, place a row of sliced ​​potatoes, a row of grated cheese and a row of the following mixture: beat with a fork 4 eggs with a little milk, salt, pepper to taste, etc. the last row being potatoes and on top the rest of grated cheese and a few thin slices of butter.

Put the tray in the oven for about 30-35 minutes at about 200 degrees until the potatoes are nicely browned on top.

I served it with chicken steak with carrots.



Wash the potatoes very well under a stream of cold water, then boil them with a pinch of salt for 20 minutes. at the right fire.

Drain the water from the potatoes, then peel them and cut them into rounds.

Preheat the oven to 175 degrees. Grease the pan with a little margarine, sprinkle with breadcrumbs and then place a layer of potato slices.

Crush half of the amount of Telemea cheese over the potatoes, then sprinkle the sliced ​​red pepper.

Sprinkle a little pepper and taste Provence herbs, salt only if needed. Cover with another layer of potato slices, sprinkle the remaining cheese over them.

We cut the cheese slices into strips, place them over the layer of cheese. In a bowl, beat the eggs well with the cooking cream, then pour the mixture into the tray and put the tray in the oven for 40 minutes. Remove the tray from the oven, portion and serve.


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Wash the potatoes very well under a stream of cold water, then boil them with a pinch of salt for 20 minutes. at the right fire.

Drain the water from the potatoes, then peel them and cut them into rounds.

Preheat the oven to 175 degrees. Grease the pan with a little margarine, sprinkle with breadcrumbs and then place a layer of potato slices.

Crush half of the amount of Telemea cheese over the potatoes, then sprinkle the sliced ​​red pepper.

Sprinkle a little pepper and taste Provence herbs, salt only if needed. Cover with another layer of potato slices, sprinkle the remaining cheese over them.

We cut the cheese slices into strips, place them over the layer of cheese. In a bowl, beat the eggs well with the cooking cream, then pour the mixture into the tray and put the tray in the oven for 40 minutes. Remove the pan from the oven, portion and serve.


Wash the potatoes very well under a stream of cold water, then boil them with a pinch of salt for 20 minutes. at the right fire.

Drain the water from the potatoes, then peel them and cut them into rounds.

Preheat the oven to 175 degrees. Grease the pan with a little margarine, sprinkle with breadcrumbs and then place a layer of potato slices.

Crush half of the amount of Telemea cheese over the potatoes, then sprinkle the sliced ​​red pepper.

Sprinkle a little pepper and taste Provence herbs, salt only if needed. Cover with another layer of potato slices, sprinkle the remaining cheese over them.

We cut the cheese slices into strips, place them over the layer of cheese. In a bowl, beat the eggs well with the cooking cream, then pour the mixture into the tray and put the tray in the oven for 40 minutes. Remove the pan from the oven, portion and serve.


Method of preparation

1. Wash the potatoes and boil them in their skins for about 20 minutes (not completely cooked, because they are still baking in the oven)

2. Boil hard-boiled eggs (about 10 minutes)

3. After cooling, peel the potatoes and cut into slices about 5 mm thick

4. Peel the eggs and cut them into thin slices

5. Grease a heat-resistant dish with oil, put a layer of potato slices, then a layer of egg slices and another layer of potato slices

6, In a bowl, mix well, with a whisk, sour cream with grated telemeau, finely chopped onion, thyme, basil, rosemary, salt and pepper to taste (watch out for salt, because telemeau can be salted)

7. Pour the composition over the potatoes from the heat-resistant dish, and sprinkle the grated Parmesan cheese on top.

8. Place in the preheated oven at 200 degrees Celsius for 40 minutes

9. Turn off the oven, turn on the grill in the oven and leave for another 10 minutes to au gratin.


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


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 over the preparation and, optionally, for an extra flavor, a little salted cheese, such as Parmesan cheese.

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


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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