Kartoffelgratin

Kartoffelgratin ist ein schöner, warm inviting dish hailing from France. It’s said that the first mention of this lovely French dish was in the 1700’s. It was first documented in the menu planning for the French Lieutenant’s. Known throughout France was also that the woman prepared before leaving for church on Sunday. They let it slow cook over heat until they arrived home after services. The potatoes were cooked, the crust was finished. The family was ready to sit down to a warm meal directly after church. Incidentally, the word gratin is a method used in French cooking. It gives a dish (potato’s for example) a nice brown crust on the top. It’s achieved by applying high heat to the top of the oven. This way giving the finished product a nice, browned crunchy top.

The Secret

The addition of bread crumbs, or cheese helps ensure this process even further. I find it hard to believe that it’s taken me so long to achieve satisfaction with this dish, aber traurigerweise, it has. I’ve never been able to find the perfect balance of creaminess and crunch. After tasting a wonderful example while dining at a friends house I had to ask. What did you do exactly (your secret) to achieve such perfection? Cream was the reply. No roux, no butter and milk mixture, just a few pats of butter, and cream. Seasoned to your desire with salt, Pfeffer, maybe a bit of nutmeg. Now it’s set to go in the oven to bake.

Follow the easy steps of washing, Peeling, und Schneiden, butter the baking dish, then take a finger full of sliced potatoes put them in the baking dish and fan them out, then follow with another cluster and so on thus finalizing with pouring heavy cream over the top and it is ready to bake. For more flavor and flair, you can also add garlic to your cream mixture, and top the assembled dish with some finely shredded Gruyere or Parmesan. I was thrilled with my outcome. The flavor was very soft, die Kruste war mit Crunch golden und wir alle in der Liebe mit diesem einfachen Gericht fielen erneut! Let’s just say, no left-over’s, und viel Lob!

Kartoffelgratin

Folgen Sie dieses einfache Rezepte, and I’m pretty sure, you’ll please your crowd too.
Genießen!
Gericht Beilage
Land & Region Französisch
Vorbereitungszeit 10 Minuten
Zubereitungszeit 30 Minuten
Arbeitszeit 40 Minuten
Portionen 5 Menschen

Zutaten

  • 5 zu 6 ganze Kartoffeln Abbildung 1-2 pro Person
  • 2 dl Sahne über 1 Tasse wert
  • 1 Prise Salz und Pfeffer

Anleitungen

  • Beginnen Sie mit dem Vorheizen des Backofens 375. eine Tarteform finden, oder scheinbar flache Auflaufform und gerade genug Butter auf dem Boden setzen Kleben zu verhindern
  • waschen und die Kartoffeln schälen
  • it’s best to work with a tool for fine slicing, dies ermöglicht Ihre Schnitte alle die gleiche Größe sein, die für das Kochen groß ist
  • schneiden Sie Ihre Kartoffeln und legen Sie sie in einem einigermaßen ordentlich und kreisförmigen Muster
  • fügen Sie Ihre Salz und Pfeffer würzen und die Sahne über die Spitze gießen.
  • Backen Sie für 30 Minuten oder bis schön und golden
  • Scheibe, dienen und genießen
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