Potato gratin - hearty and simple dish

Potato gratin - hearty and simple dish
With cabbage
With onions
With meat
With meat
With liver
With cheese
With fish

potato casserole with onions

Potato gratin with onions: economical and flavorful

Even during the construction of the pyramids used onions as an antiseptic and a general tonic, and to this day, doctors recommend during epidemics include in your diet plenty of dishes from this vegetable. Although raw onion few people like, there are a lot of useful foods archery. One of these dishes - potato casserole with onions.

A variety of grades

The taste of food is largely dependent on what sort of bow used. Long gone are the days when the store you could buy only onion or green onion - the modern buyer is available and shallots, and leeks, and chives, and other varieties. All these varieties have their own specifics.

Common onion has a fairly sharp tangy taste. To this onion casseroles often subjected to a heat treatment. It is good both fried and stewed in. Shallots are different from the usual onion greater sugar content. This variety of onion with a delicate sweet aroma is very popular in French cuisine. Usually, this sort of onions are cooked to taste shallots revealed in full.

Even more delicate flavor has leeks. This kind of onion is often combined with cream or soft cheese. In the food consumed only the white part of the stem leek, coarse green leaves also can be used to wrap them in pieces of fish or meat while roasting.

Chives dark shade has a sharper flavor than feathers light green color. This bow is an excellent source of vitamins. Finely chopped green onions feathers permissible to use both as a filling for potato casserole Potato gratin: simplicity and sophistication in one dish And for decorating dishes feeding. Perfect for potatoes and chives or chives. This species does not tolerate onions cooked but perfectly emphasizes the taste of the finished dish.

Secrets of a tasty casserole

To potato casserole turned out really delicious, you must correctly handle the products. If the filling is selected onions, should be cut into small pieces and fry in a small amount of oil to the transparency, preventing overcooking. Browned onions or shallots are perfectly combined with potatoes, making casseroles expressive taste.

Leeks before cooking should be well washed and dried. The white part of the stem, cut into thin rings, which become especially delicate nutty flavor after extinguishing a small amount of cream.

From green onions mixed with chopped boiled eggs obtained hearty and tasty filling for potato casseroles. Typically, to prepare a stuffing chopped green onions tantalized for a short time in a frying pan with a little butter, under the cap. After that, the greens are mixed with finely chopped eggs, hard-boiled, add salt and spices. If you wish, you can mix a green onion directly into the mashed potatoes before baking.

Potato gratin with leeks

For the basics casseroles should be prepared puree 500 grams of boiled potatoes, salt, add one raw egg. Puree put in shape, to form a low bumpers. In the middle of the potato bases put two stems of leeks (white part), cut into thin rings. 150 grams of sour cream Smetana: untold riches of Russian cuisine mixed with two eggs, add salt, nutmeg, allspice to taste. This mixture to fill a casserole Casseroles. The variety and economy Sprinkle with grated cheese and place in oven for thirty to forty minutes.