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 Potato casserole - a traditional dish that has many varieties, so never boring. With cooking this dish is easy to handle even the most experienced hostess, because spoil potato casserole, using good-quality products, is virtually impossible.

Advantages casseroles

A variety of casseroles no coincidence that take pride of place in the kitchens of many nations. The merits of casseroles a lot: they are generally prepared with available products do not require time-consuming and special skills, satisfying and always tasty. Baked potatoes differ besides a great variety: they can cook mashed potatoes, boiled, fried and raw potatoes, adding a variety of spices and fillers, to result in a tasty and original dish.

Due to the neutral taste of the potatoes perfectly combined with different types of meat and poultry, fish, vegetables, mushrooms and dairy products.

Thus, you can indulge potato gratin home almost every day, just by changing fillers and seasonings. Because of the huge number of recipes everyone can choose for themselves or a hearty low-calorie, lean or skoromnaia variety of potato casseroles.

If consumers important taste of cooked dishes, the chefs appreciate the potato casseroles primarily for its ease of preparation. Unlike many other foods, casseroles prepared almost alone - just pack prepared food in the pan or refractory baking dish and place in oven to an hour and a half to the table fragrant and delicious casserole with browned crust.

Casseroles of boiled potatoes

potato casserole Many housewives familiar with this situation: after lunch or dinner remained boiled potatoes or cooked mashed potatoes. In this case potato casserole - a real salvation, a way to dispose of the products, turning them into a beautiful and tasty dish.

Casserole of mashed differs delicate taste and very quickly prepared, so it is better to do with pre-cooked or fried filling - minced meat, mushrooms, sauerkraut, ham, slices of boiled chicken breast or fish. The filling is placed between two layers of mashed potatoes in the form greased casserole with sour cream on top to form a golden brown, and half an hour in the oven baking dish ready.

You can cook a casserole and slices of boiled potatoes. In this case, the potatoes should be cut and stacked layers between which the stuffing. To casserole is not crumbled, and retains its shape, it is advisable to use a fill of eggs, whipped cream or sour cream.

To prepare a quick and inexpensive casseroles of boiled potatoes will need half a kilogram of boiled potatoes, two hundred and fifty grams of smoked sausage or ham, two hundred grams of cheese, three hundred grams of low-fat sour cream, one egg, a couple of cloves of garlic, salt and pepper. Boiled potatoes cut into cubes, sausage or ham - thin slices and cheese Grate. The refractory shape is necessary to lay a layer of potatoes, then the whole sausage or ham, sprinkle with half of cheese, put the potatoes and cover with the remaining mixture of eggs, cream and crushed garlic. Pouring salt should be careful because that smoked meat, and cheese already contain a considerable amount of salt. On top of casserole sprinkle the remains should be grated cheese. Baked dish very quickly, since all of its components have already been subjected to a heat treatment: a dish ready to be served in half an hour.

Casseroles from raw potatoes

potato casserole If casseroles of boiled potatoes - a perfect way to use up leftover products, casseroles potatoes raw - quite independent dish. These dishes are prepared from potatoes, grated or (more often) cut into thin slices. Despite the fact that this method of preparation of ingredients increases the cooking time, the result is worth it.

With long cooking time the potatoes absorb the flavors of other ingredients, and it turns out especially tasty and juicy. The finer the cut potato plate, the faster and prepare meals all the more delicious it is.

Sometimes it is used for cooking casseroles potatoes, grated. This casserole is very gentle on the palate and prepares relatively quickly. In five or six medium sized potatoes should add one raw onion, a couple of raw eggs, three or four tablespoons of flour, salt and pepper. As a suitable filling and ground beef with onion and pickled or fried mushrooms and cheese and slices of boiled chicken in sauce "béchamel." It is important to not only use for the sauce acidic foods, such as pickles or fresh tomatoes, because the acid does not seethe potatoes.

Potatoes should be rubbed on a coarse or fine grater, add the onion, grated on a fine grater, two raw eggs, salt, pepper and a few tablespoons of flour to the mass is not too liquid. Half of potato dough should be put in a refractory form, greased, layer in half to two centimeters from the top and place the stuffing, for example, lightly fried minced meat with onions and mushrooms. On top of the filling is laid another layer of potato pulp, greased casserole using hand cream culinary Smetana: untold riches of Russian cuisine And then baked in a hot oven for forty minutes - one hour. If desired, a few minutes before you turn off the oven, you can sprinkle with grated cheese casserole. This casserole is particularly tasty hot, "with the heat from the heat."

Spices and seasonings

Very ennoble potato casserole use of spices, which are chosen depending on the type of filling.

Ideal with dill potatoes, garlic, nutmeg, cumin and black pepper. The easiest way, of course, use ready-made seasoning for potatoes that are sold in every supermarket. However, the simple way - not always the best. In the finished mixture of spices often contain preservatives and flavor enhancers, in addition, these mixtures make dishes taste standard. Much more interesting to make your own spice mixes, each time new seasonings. As a result, the dish will always have a slightly different taste and never pall.

For meat potato gratin Casseroles. The variety and economy well suited marjoram and thyme. Coriander, ginger and turmeric give casserole oriental flavor, but a mixture of Provencal herbs - the flavor of France. Casserole with dried tomatoes Italian style is unthinkable without the basil and oregano, and classic Russian flavor requires the use of dill, parsley and onion.