gratinado de patatas

Gratinado de patatas es un precioso, 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, pero tristemente, 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, sin mezcla de mantequilla y leche, sólo unas pocas porciones de mantequilla, and cream. Seasoned to your desire with salt, pimienta, tal vez un poco de nuez moscada. Now it’s set to go in the oven to bake.

Follow the easy steps of washing, peladura, y rebanar, mantequilla el molde, luego tomar un dedo lleno de patatas en rodajas ponerlos en la fuente de horno y el ventilador hacia fuera, 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, también se puede añadir ajo a su mezcla de crema, y la parte superior del plato ensamblado con algunos Gruyere finamente desmenuzado o parmesano. I was thrilled with my outcome. The flavor was very soft, la corteza era de oro con crujiente y todos se enamoró de este sencillo plato de nuevo! Let’s just say, no left-over’s, y un montón de elogios!

gratinado de patatas

Sigue esta receta fácil, and I’m pretty sure, you’ll please your crowd too.
Disfrutar!
Plato Guarnición
Cocina francés
Tiempo de preparación 10 minutos
Tiempo de cocción 30 minutos
Tiempo total 40 minutos
Raciones 5 gente

Ingredientes

  • 5 a 6 todo patatas figura 1-2 por persona
  • 2 dl de crema de leche acerca de 1 taza de la pena
  • 1 pellizcar sal y pimienta

Elaboración paso a paso

  • Comience por el pre-calentamiento el horno a 375. Encuentre un plato de tarta, o aparentemente poco profunda fuente de horno y sólo hay que poner suficiente mantequilla en la parte inferior para evitar que se pegue
  • lavar y pelar las patatas
  • it’s best to work with a tool for fine slicing, Esto permite que sus recortes a ser todos del mismo tamaño que es ideal para cocinar
  • cortar las patatas y alinearlos en un patrón razonablemente limpio y circular
  • añadir su sal y pimienta y verter la crema en la parte superior.
  • Hornear por 30 minutos o hasta que esté bien y oro
  • rebanada, Servir y disfrutar
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