Potato gratin are among the traditional dishes that are loved by chefs and consumers. Casseroles are particularly good in that they have a lot of variations of cooking, because the potatoes can be added to a variety of products. One of the most interesting variations of the dish - potato gratin chicken, delicate texture that is different, the original, but at the same time, delicate flavor and relatively low-calorie. This casserole is preparing to quickly and easily absorbed by the body; it is perfect for the daily menu and menus for the festive table.

"Second bread"

Potatoes have long captured the hearts of Europeans. This root crop dedicate poems, the Irish consider it an aphrodisiac, and in Belarus at the beginning of the twenty-first century was a monument to the potato. It is not for nothing called the "second bread" - thanks to the high content of starch potatoes quickly saturates, it is nourishing and easily digested. A high content of potassium and fiber, making potatoes useful for people suffering from heart disease, as well as for those who lead a healthy lifestyle.

It is believed that those who want to lose weight, avoid potatoes. This is not entirely true. Calorie calorie potato is comparable to whole milk and fat in the potato is not at all. But only one spoon of oil added to the potatoes, significantly increases its caloric content, and the resulting dish is already contributing to weight gain. Therefore, those who are sitting on a diet, can safely use boiled or baked potatoes, but must exclude from the diet of fries, potato chips and mashed potatoes with milk and butter.

For those who lose weight

Traditional potato casserole hardly a dietary food: fatty meat, butter and cheese make it calorie. However, for those who are watching your figure, there are many alternatives potato casseroles, one of which - a casserole stuffed with chicken.

White chicken meat is considered to be a dietary product: it contains a lot of protein and little fat, low-calorie and well absorbed by the body. Therefore, potato gratin stuffed with chicken safely can be attributed to diet meals (unless, of course, the formulation does not involve the use of large amounts of oil, cream and mayonnaise). In addition, this casserole is very quickly prepared and has a delicate taste that can easily be varied by adding a variety of spices in potato dough and in the filling.

Secrets of cooking casseroles

There are many secrets that will help make a casserole Casseroles. The variety and economy   Potato really delicious. For example, some cooks recommend boiled potatoes with the bay leaves, dill and garlic; someone puts a pea into the water black pepper and rosemary; someone like the addition of cumin and mustard seeds. The famous chef Nico Ladenis added to mashed potatoes white pepper and nutmeg, and a well-known chef and writer William Pohlebkin offered as a supplement to this dish red pepper, garlic, dill, parsley and a drop of domestic cucumber brine. Depending on personal preferences to cook mashed potatoes for casseroles can be milk, water or broth, but in any case, the fluid must be hot to mash not acquired an unpleasant shade of gray.

If the finished sauce to casserole turned watery, it can thicken the spoon flour (such as wheat). Stuffing for chicken casseroles usually prepared from white chicken meat - boiled, fried or stewed in sour cream Smetana: untold riches of Russian cuisine .

There are many recipes for potato casserole Potato gratin: simplicity and sophistication in one dish   Chicken: For the filling you need to fry one kilogram of sliced ​​chicken with chopped large onion, large carrots, grated on a coarse grater, dill and thyme. You can add a little garlic stuffing. Prepare a thick puree half kilograms of potatoes with cream. Half of the puree to put in a refractory form, put an even layer on top of the stuffing and mashed residue, grease the casserole with egg yolk and bake at two hundred degrees before browning.

Maria Bykov

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