Classic potato gratin - recipes with photos. How to cook potato gratin in the oven and slow cooker

Engineering systems 03.04.2024

Engineering systems

Gratin is a dish with a crispy crust

Translated into Russian, gratin means a dish with a crispy golden brown crust, specially prepared in a heat-resistant form and invented by famous French chefs. The main ingredient can be fish of any kind, meat, game and fresh vegetables. Recently, a group of gratin desserts has become very popular among real gourmets, in the form of original casseroles made from biscuit crumbs, fruits and nuts, generously doused with creamy sauce or egg whites whipped into a stiff foam with powdered sugar.

The main criterion for a real gratin is the presence of a golden, appetizing crust, and preparing this dish is quite simple in your kitchen, using a microwave or oven. It is worth noting that it is very important to accurately determine the baking temperature, which will allow you to bake and golden-brown the dish as quickly as possible. Most often, at the very beginning the cooking temperature is moderate, and after a while it needs to be increased.

One of the most common variants of gratin is sea fish and meat, where breadcrumbs, béchamel sauce or grated cheese are responsible for the formation of a crispy crust on the surface of the dish. If gratin serves as a side dish, then a variety of vegetables are used that contain a minimum amount of liquid - these are all possible types of cabbage, potatoes, carrots, eggplants, mushrooms and zucchini.

Zucchini gratin

List of main ingredients for dishes

1 kg fresh medium sized zucchini, preferably zucchini
5 cloves garlic
a few sprigs of dill or parsley for decoration
250 ml heavy cream
olive oil for frying, where is it best to choose cold-pressed oil
50 grams of hard cheese, ideally Parmesan

How to make zucchini gratin
1. Prepare the zucchini. Rinse, cut into small circles and fry thoroughly until golden brown in a mixture of olive and butter.
2. Add crushed garlic and finely chopped herbs. Mix everything thoroughly and season with salt and pepper.
3. Remove the vegetables from the heat and carefully arrange them in an even layer in a deep baking dish.
4. Pour cream over the zucchini and place in a preheated oven for thirty minutes at 180 degrees.
5. Finally, generously sprinkle with grated cheese and leave in the oven for 10 minutes until a delicious golden brown crust forms.
This dish will be a great idea for a hearty vegetable side dish for meat dishes.

Potato gratin

Composition of ingredients

3 large potatoes
1 chicken egg
50 ml heavy cream
150 g bacon or any smoked sausage
450 g medium fat hard cheese
2 cloves garlic
20 g butter
200 ml milk
salt and ground black pepper to taste

Method for preparing potato gratin
1. Wash the potatoes thoroughly, dry and cut into thin slices.
2. Thoroughly grease the prepared baking dish and lay out chopped potatoes, previously seasoned with salt and pepper, in an even layer. Top with a little cream whipped with egg.
3. Spread grated cheese over the entire surface of the potatoes and pour cream over it in the same way.
4. Third layer - thin slices of bacon with crushed garlic.
5. Finally, decorate the layered side dish with cheese on top, place in a preheated oven and leave to simmer for thirty minutes until golden brown.

It can be served either hot or chilled.

Cauliflower Gretin

Composition of required products

1 medium sized head of cauliflower
300 g broccoli
a few green onions
20 g potato starch
500 ml milk
80 grams of hard cheese, ideally Gruyère or cheddar
1 egg
100 g breadcrumbs
30 g walnuts
salt and pepper to taste

Method for preparing cauliflower gratin

1. Wash the cauliflower and broccoli stalks and pour boiling water over them for a few minutes.
2. Combine milk with starch and finely chopped green onions. Place on the fire and bring to a boil, stirring continuously. You should get a homogeneous milk sauce, which should be seasoned with salt and pepper just before the end. Remove from heat.
3. While it is still hot, add grated cheese, breadcrumbs and beaten egg. Stir until smooth and homogeneous and add vegetables.
4. Transfer the vegetable mass to a special deep baking dish, sprinkle finely chopped nuts on top and place in a preheated oven for 30 minutes.
5. As soon as a golden crust appears on the surface of the gratin, remove from the oven.
It is advisable to serve hot, which will maximize the full aroma and taste of the dish.

Mushroom gratin in a slow cooker

This is a very convenient and simple recipe for a flavorful side dish; you will prepare it while saving as much time and effort as possible.

List of products for this dish

1 kg potatoes
350 g mushrooms
250 ml fat sour cream
200 g hard cheese
1 clove of garlic
50 g butter
a few sprigs of parsley or dill
black pepper and salt to taste

How to make mushroom gratin in a slow cooker
1. Wash potatoes and mushrooms, peel if necessary and cut into thin slices.
2. Generously grease the entire surface of the multicooker. Carefully spread the potatoes in an even layer.
3. Pour sour cream sauce on top, to which first add grated garlic and finely chopped herbs.
4. The next layer is mushroom circles, slightly seasoned with salt and pepper.
5. Then again - a layer of potatoes and sour cream sauce.
6. Close the multicooker and bake for 45 minutes in the “Baking” mode.
7. After the specified time has passed, sprinkle the mushroom side dish with grated cheese and leave again for 15 minutes until golden brown.
Carefully place the gratin on a flat plate using a steamer and serve hot.

Gratin with minced meat and vegetables

If you wish, you can prepare a rather original version of your own hearty dinner table dish from minced chicken and fresh vegetables.
Main ingredients of gratin

500 g zucchini
500 g minced meat
500 ml milk
250 ml heavy cream
250 grams of hard cheese
2 medium sized onions
50 g flour
50 ml olive oil
a few sprigs of parsley, basil or dill
2 cloves garlic
2 large red bell peppers
200 g tomato
50 g butter or margarine
ground black pepper and salt to taste

Recipe for gratin with minced meat and vegetables
1. In a frying pan, fry the onion and garlic in a mixture of olive oil and butter until golden brown. Add minced meat and bring until fully cooked. Season with salt and pepper.
2. Separately simmer the diced peppers and zucchini. At the end of stewing, combine with finely chopped herbs.
3. Prepare creamy milk sauce: fry flour in a small amount of fat, mix with milk and cream. Bring to a boil, stirring continuously. Once the sauce has reached a thick consistency, remove from heat. Season with salt and add half of the grated cheese. Knead thoroughly until smooth.
4. Place vegetables in an even layer in a pre-prepared and greased pan, then add minced meat. Distribute thin slices of tomato on the surface, pour in milk sauce and sprinkle with remaining cheese.
5. Place in a hot oven for 30 minutes until the dish is fully cooked.

Eggplant gratin

Products for the dish

2 medium sized eggplants
2 large tomatoes
2 bell peppers
1 small onion
250 g cabbage
2 cloves garlic
250 ml heavy cream
100 g hard parmesan cheese
salt, pepper and herbs to taste

Process of preparing gratin
1. Place layers of vegetables in prepared baking dish.
2. The first layer is fried eggplant slices in a small amount of fat.
3. The second layer is lightly stewed cabbage with onions, garlic and bell peppers.
4. Third – thin slices of tomato.
5. Pour the entire surface of the multi-layer gratin with a milk mixture of sour cream and garlic.
6. Place in the oven for 20 minutes, first sprinkling with grated cheese.
Before serving, garnish with fresh herbs.

Almond-Pear Gratin Recipe

Essential Ingredients for a Light Dessert

100 g red currants
3 small pears
1 chicken egg
50 g butter
85 grams granulated sugar
250 ml milk
8 pieces of toasted bread
3 ml almond extract

Procedure for preparing fruit dessert
1. In a deep bowl, combine milk with almond extract and bring to a boil.
2. Separately, beat the egg with sugar until coarse foam.
3. Place thin slices of toasted bread in an even layer in a prepared baking dish, followed by small strips of pear.
4. Distribute a mixture of hot milk and beaten egg over the entire surface.
5. Decorate with currants.
6. The dish must be baked at 180 degrees for 30 minutes until golden brown.

Fruity tropical mango gratin

Products

2 ripe large mango fruits
20 grams of granulated sugar
4 chicken yolks
200 ml heavy cream
5 g vanilla sugar
5 g potato starch

Mango Fruit Gratin Recipe

1. First, you need to thoroughly beat the yolks using a mixer. Combine with vanilla, sugar, starch and cream.
2. Beat thoroughly again until smooth.
3. Place the mixture on low heat and boil for 5 minutes.
4. Remove from heat and continue whisking until an airy milk cream forms.
5. Cut the mango into equal thin strips, place in an even layer on the bottom of the baking sheet and cover with the resulting cream on top.
6. Place in a preheated oven for 15 minutes.

Sprinkle with a little powdered sugar before serving. This dessert is best served hot with creamy ice cream.

Category - ,

Classic potato gratin is one of the national dishes for which France is famous. Translated from French, the word “gratin” means “to bake.” Despite the pretentious name, gratin is a potato cut into thin slices, baked under a cheese crust in a creamy or milk sauce - whichever you prefer.

Usually this delicacy is served as a side dish for meat, but you can also cook it as an independent dish. Moreover, the process of preparing gratin is not complicated. There are many different recipes and cooking options with the addition of meat, mushrooms, seasonings, etc. But what will definitely remain unchanged are potatoes and cheese.

The option of preparing potato gratin in the oven according to the classic recipe is the simplest.

What you will need for this:

1 kg of potatoes;
300 ml cream 10-20% fat;
200 g cheese;
50 g vegetable or butter;
2 cloves of garlic;
¼ tsp. nutmeg;
salt pepper.

The potatoes are washed, peeled and cut into thin slices using a knife or a special grater-shredder. It is important that the slices are approximately the same size.

To prevent the slices from sticking together during baking, they are soaked for some time in cold water, where all the starch comes out. At the same time, the preparation of the cream cheese sauce begins: melt the butter, leaving a small piece to grease the pan, after which cream, nutmeg, salt, chopped garlic and grated cheese are added (a handful is left for sprinkling the top layer of the gratin). A properly prepared sauce should be salty.

The oven turns on and warms up. The potatoes are taken out of the water, washed well and placed in a colander. The slices are poured with boiling water in a saucepan, placed on the stove until it boils, cooked for about 5 minutes and again placed in a colander.

For baking you need a form with high walls, coated with oil. Half or one third, depending on the size of the mold, is laid out on the bottom and poured evenly with the prepared creamy sauce until it is completely hidden under it. A layer of potatoes is laid out again and the sauce is poured over again. If there is enough for the third layer, add more. The top of the gratin is sprinkled with grated cheese and placed in the oven for half an hour.

Cooking classic gratin in a slow cooker

To prepare potato gratin in a slow cooker, you need all the same ingredients as for regular baking in the oven. The recipe is the same, however, there are differences.

Before laying out the potato slices, the bottom of the multicooker is generously greased with vegetable or butter. Layers of slices are laid out and poured over with sauce. When all the potatoes are in the multicooker, turn on the “Baking” mode for 40-60 minutes, depending on the thickness of the cut pieces.

After half an hour, the gratin is sprinkled with grated cheese, which should brown within 5-10 minutes. The dish is ready.

Potato gratin with minced meat

What you will need:

600 g potatoes;
300 g hard cheese;
300 g minced meat;
1 chicken egg;
2 cloves of garlic;
150 ml cream;
salt, pepper, spices, herbs.

Potatoes, cut into thin slices, are placed in a greased pan in one layer and sprinkled with chopped or chopped garlic. The next two layers are minced meat and grated cheese. They lay out until all the food is gone. The last layer should be cheese to create a golden brown crust. The gratin is placed in the oven.

A special sauce mixture is created from cream, eggs, herbs, salt and pepper, after which it is poured over the dish half an hour after baking. Leave it for another 10 minutes and after the crust is visible, the potato gratin with minced meat can be served.

With mushrooms and cheese

What you will need:

500 g fresh champignons;
1 kg of potatoes;
1 onion;
250 ml cream;
2 eggs;
2 tbsp. mayonnaise;
½ tsp. dried basil;
1 tsp garlic powder;
salt pepper.

First, mushrooms and onions are fried until fully cooked. At the same time, the potatoes are peeled and cut into thin slices. It is laid out in layers in a pre-prepared form, and mushrooms are placed on top of it, and so on until the container is completely filled.

How to make sauce for potato gratin with mushrooms: mix cream, mayonnaise, eggs, garlic powder, spices to taste and basil. You need to pour each layer so that the sauce completely spreads over the surface.

The gratin is baked in an oven preheated to 180 degrees for 1 hour. The finished dish is cut into several servings.

With added bacon

What you will need:

1 kg of potatoes;
500 ml cream;
150 g hard cheese;
2 chicken eggs;
50 g bacon;
20 g butter;
salt pepper.

The potatoes are peeled and cut into thin slices, then placed in a deep container, poured with cream and mixed very carefully. At the same time, grease the baking dish with oil, where the potato wedges will be laid out in layers in several rows. They are placed like this: a layer of potatoes, a layer of bacon, more potatoes, etc., until the food runs out. The layers are sprinkled with spices and grated cheese. Due to the fact that bacon is already salty, it is better to add as little salt as possible so as not to spoil the taste of the gratin.

The mold is placed in an oven preheated at 180 degrees for 30-40 minutes. Half an hour after the start of baking, the dish is removed and sprinkled with cheese and herbs, then put back in the oven for 10 minutes. After the crust appears, you can remove the pan from the oven to avoid overcooking.

Potato and fish gratin

What you will need:

1 kg of potatoes;
fillet of perch or other fish;
500 ml cream;
2 heads of garlic;
¼ tsp. nutmeg;
salt, pepper and spices.

Thin slices of potatoes are salted and peppered to taste and poured with cream in a frying pan, while adding nutmeg and chopped/grated garlic. All this remains to be simmered until it boils, so that when the cream and starch are combined, a sauce is formed.

The potatoes are placed in a pre-prepared form, and fish fillets are placed on top of them, also poured with creamy sauce. The gratin dish is placed in an oven preheated at 200 degrees for half an hour.

Potato gratin recipe from Yulia Vysotskaya

TV presenter-cook Yulia Vysotskaya offered her recipe for potato gratin “Dauphinois”.

To prepare it you will need:

5 potatoes;
60 g hard cheese;
100 g Brie cheese;
50 g butter;
200 ml cream 10% fat;
½ tbsp. vegetable oil;
salt.

Place the potato slices in a saucepan, add water, bring to a boil and cook for 3 minutes. In a separate bowl, mix the ingredients for the sauce: melt the butter and vegetable oil. Hard cheese is grated on a coarse grater, and Brie is cut into long slices. Cream and grated cheese are added to the container with butter, after which everything is salted and mixed thoroughly.

Place potato slices in an even layer in a greased baking dish, top with hard cheese and cream, then again potatoes and Brie cheese. The dish is baked in an oven preheated to 180 degrees for half an hour. Bon appetit.

The French have long conquered the world with their cuisine. Although this statement is a little doubtful: the world either submitted to or improved the recipes of French authors. However, the cuisine of this country is carefully studied, researched and used as the basis for many, many dishes by an innumerable number of chefs from different countries. The French also distinguished themselves in experiments with a simple root vegetable beloved by the entire planet, inventing potato gratin. People who are far from culinary masterpieces are left to understand: what exactly is this?

Let's define it in terms

Such an attractive word does not mean anything exceptional. Gratin is, in our understanding, an ordinary casserole. The most important thing about it is getting an appetizing golden brown crust. The dish can be a dessert, or maybe a savory dish. Moreover, no one would dare call it a pie, since the dough is not included in such a casserole in the slightest quantity. The color of the top crust also determines whether the resulting food can be classified as a gratin. If it's golden, it's definitely him. Brownish is also suitable with a slight stretch. But pale or dark speaks of the cook’s ineptitude or non-compliance with the rules. In order to achieve the ideal, gratin (from potatoes in their pure form, with additives or from something else) is first baked in a not too hot oven (about 180 degrees), and then “finished” at 230, or even 250 o C.

Potato gratin made entirely from potatoes

They can diversify the original dish with anything! But we'll start with the simplest thing and find out how to make potato gratin. And only from him. To begin with, 1 kg of peeled and washed tubers are cut into fairly thin circles. Two incomplete glasses of cream are heated, but do not boil. 200 grams of hard (favorite variety) cheese are grated, and two-thirds of the total amount is poured into cream. When it melts and mixes with them, add a teaspoon of ground nutmeg and two crushed cloves of garlic. Having achieved complete homogeneity of the mass, the vessel is removed from the stove. Place a layer of potato slices on a baking sheet with high sides and pour in the sauce. This alternation is repeated until the components run out. The pan is placed in the oven for half an hour (a fork should be able to pierce the potato gratin freely). After which the temperature rises, and he himself is covered with the remaining cheese and returned to the oven for another 5 minutes. The finished dish is sprinkled with spices and Provençal herbs.

If you combine potatoes with minced meat

Meat is still a very attractive product in the eyes of the majority of the population. How to prepare potato gratin with minced meat? There is no big difference with the method of preparing it only from your favorite tubers. The potatoes are also cut thinly and placed on a greased baking sheet. On top it is laid with slices of garlic, on which a thin layer of minced meat is placed. Choose the meat for it according to your taste, but keep in mind that chicken may be a little dry in the final dish; it is better to mix it with pork. The minced meat is sprinkled with grated cheese. And such layers are repeated as many times as necessary. The cheese should be poured in last. This pie is placed in the oven for half an hour. At this time, the sauce is prepared from an incomplete glass of milk, eggs, pepper and salt. If desired, spices and fresh herbs are added there. When the allotted time has expired, the potato gratin with minced meat is poured with dressing and put back in the oven for 10 minutes. Typically, for 600 grams of potatoes you take 300 g of minced meat and the same amount of cheese, but the ratio of components can be varied to your taste.

Mushroom gratin

It harmonizes very well with the same champignons. However, the preparation of such a variation has its own nuances. If you want to make a mushroom gratin from potatoes, the recipe advises first boiling the tubers (5 pieces) in their skins, and only then, cooled and peeled, cutting them into circles. Then cut a small piece of bacon or fatty ham (per 100 grams) into cubes, like an onion, and a quarter kilo of champignons into beautiful slices. First, the bacon is fried in vegetable oil, then the onions are added, and lastly the mushrooms. When everything acquires a pleasant golden hue, pepper, salt and remove from the stove. Season with dill and carefully pour in a glass of unsweetened yogurt while stirring gently. Separately, whip a glass of cream with finely grated 200 grams of cheese. Grease the container in which the potato gratin will be baked, place the tuber mugs evenly, cover them with champignons and pour the sauce over them. Next - according to the standard: 20-30 minutes in a not very hot cabinet, then another fifteen - sprinkled with cheese in a very hot oven.

Plenty of vegetables plus meat

If you have prepared such a dish and become bored with potato gratin, the recipe can be supplemented with a variety of ingredients. Some chefs even swap the layers and prepare the ingredients in their own way. So, the same potato gratin with minced meat can be prepared from a fried meat component (half a kilo), mixed during frying with chopped onions and chopped loin and smoked sausage (100 g each). What follows is even more interesting. A set of vegetables is placed in a baking dish: broccoli, bell peppers, green beans, mushrooms - whatever you like, you can even freeze them. The total weight of the set is again half a kilo. 0.5 liters of cream is evenly poured on top and cheese is poured. Next comes minced meat with appetizing additives, topped with 6 chopped potatoes, seasonings, more cream and more cheese (in the same quantities). Bake and then serve the dish to hungry guests.

Chicken gratin

The basic principle by which potato and chicken gratin is made remains the same: a layer of potatoes - a layer of fillet, cut into long strips. And so on until the components run out. But the sauce is prepared differently. The onion is sauteed, a little flour is poured into the frying pan. When everything thickens slightly, add a 200-gram pack of sour cream. When the mass in the pan becomes homogeneous, add a glass of water, pepper, nutmeg and salt. This filling is used to fill the “pie” on a baking sheet, and grated cheese is poured on top. And then we go along the familiar path. The taste is new, but also wonderful!

Ecology of consumption. Food and Recipes: Is there really a “wrong” potato gratin? I'm not really sure...

Is there really a “wrong” potato gratin? I'm not sure, actually. It seems to me that if you take potatoes, cut them, drown them in cream and grated cheese, and bake it all, the result will be delicious no matter what.

Gratin is a very basic dish. Extremely simple. Insanely delicious. Incredibly high in calories. And very satisfying. Prepare it for those you love. If they don’t love you yet, once they try the recipe, they will definitely love you.

There are plenty of gratin recipes on the Internet. At one time I stopped following recipes and started preparing dishes by eye, often with varying degrees of success.

What I wanted: tenderness and creamy consistency, light aroma from seasonings and dense texture (so that the gratin can be beautifully cut and served).

What happened sometimes: burnt cream, too much butter, crumbly consistency. Tasty, but not that good.

Gratin, in the end, taught me how to cook at culinary school and revealed several secrets. Without any remorse, I share my secrets with you - everyone has the right to know how to cook delicious food.

Instead of using cream, use a combination of cream and milk to make gratin. Why? In order for potatoes to turn out delicious and creamy, they need moisture. When exposed to high temperatures, the water in the milk evaporates, penetrates the potatoes and makes them soft. Cream contains several times less water, but much more oil and proteins. Under the influence of high temperature, the cream separates - the proteins burn and the butter melts. The oil makes the dish excessively fatty, but does not penetrate the potatoes enough, resulting in not a dense, whole, creamy potato casserole, but individual potato pieces drenched in oil.

Cook the gratin at a fairly low temperature. We'll still add a little cream along with the milk - we want it to turn into a sauce. This is only possible if you control the cooking temperature. Otherwise, the cream will separate.

To improve the taste of the dish, do not be afraid to add seasonings: a little garlic, thyme, nutmeg. The difference in taste will be quite noticeable.

Prepare the gratin by covering the pan tightly with foil. We don't want the water to just evaporate in the oven. Instead, we need to store it in a dish.

If you want to add variety to your gratin, use a combination with other vegetables: sweet potatoes, parsnips, celery root. The basic rule is two layers of potatoes, the third layer is vegetable.

INGREDIENTS /for 4-5 servings/:

500 grams potatoes, peeled and thinly sliced
1 small clove garlic, finely chopped and crushed
Pinch
150 ml milk
100 ml heavy cream
10 grams butter
Salt pepper

COOKING METHOD:

1. Whisk together the cream, milk, crushed garlic, ½ teaspoon salt, freshly ground black pepper and a pinch of nutmeg.

2. Grease the baking dish well with butter. Partially layering the potato pieces on top of each other, line the pan with a potato layer. Lightly salt. Add two more layers of potatoes, then add a third of the milk and cream sauce.

3. Repeat with the remaining potatoes and pour the remaining sauce into the pan. Cover the pan with foil and bake in the oven for 45-60 minutes. Remove the pan from the oven, check the potatoes are done and let the gratin sit for 10 minutes. Cut the gratin into desired shapes and serve as a side dish.

Also delicious:

In the traditional version, in the last minutes of preparing the gratin, it is sprinkled with sharp grated cheese - Gruyere, for example. I find the cheese overpowers the delicate flavor of the potatoes and don't use it. But if you like melted cheese (who doesn't?), then add it in the last 10 minutes of cooking (you will need about 50 grams of grated cheese) and cook without foil at a temperature of 200 degrees (the main temperature for cooking gratin is 160 degrees). published

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Description

Potato gratin- a dish that is prepared using the culinary technique of the same name. Many people mistakenly assume that gratin is some kind of gourmet dish, but in fact, gratin is a way of preparing such a dish. In this recipe we will bake aromatic potatoes in a very tasty specially prepared creamy sauce. Since the dish is quite simple in itself, we will pay more attention not to the potatoes themselves, but to the sauce for them. At home, this potato gratin turns out incredibly tasty and is very easy to prepare.

The sauce is one of the most important and basic elements of gratin. The taste and quality of the finished dish directly depends on the sauce.

A step-by-step recipe with photos is presented below, from which you will learn how to prepare a delicious and rich gratin sauce from heavy cream and milk. To give our sauce a more piquant and interesting taste, we will add onions, nutmeg and spices to it during the cooking process. Each of these ingredients will complement and nourish the taste of the future dish.

Let's get started creating this Cheesy Potato Gratin!

Ingredients

(500 g)
(2 g)
(200 g)
(30 g)
(12 g)
(1 PC.)
(20 g)
(10 g)
(60 g)
(5 g)
(0.2 g)
(taste)
(taste)

Cooking steps

We will prepare and select all the necessary elements to prepare a delicious potato gratin.

Choose a suitable refractory dish for baking potatoes, generously grease its bottom and walls with a slightly melted piece of butter. Place the finished form in the refrigerator for a while. Using the flat side of a knife, crush the indicated number of cloves of garlic: this will peel it easily and quickly. Chop the garlic with a knife as finely as possible.

In a saucepan, combine the required amount of milk with finely grated nutmeg, add one bay leaf, a third of all chopped garlic, chopped parsley, thyme leaves and leeks. Mix the ingredients and bring the liquid in the saucepan to a boil, turn off the heat and leave the sauce to steep for 10 minutes.

We wash all the potatoes we have, peel them and cut them into equal thin slices: the thinner these slices are, the tastier and more tender the gratin will be. You can cut potatoes with a very sharp knife or on a special grater. Place the potatoes in even layers in a greased baking dish. When the first layer of potatoes completely covers the bottom of the pan, sprinkle the plates with chopped garlic and spices, salt and pepper to taste. Repeat the manipulations with all the chopped potatoes.

Add the required amount of fat milk to the cream and mix the ingredients. Pass the finished sauce through a colander to get rid of the onions and bay leaves. Pour the prepared potatoes in a heat-resistant form with the already peeled creamy sauce.

Preheat the oven to 180 degrees and place the gratin dish in it to cook for 40 minutes.

Grate a piece of hard cheese on the finest grater. After the specified time has passed, remove the pan from the oven, sprinkle the potatoes with cheese and bake them again for another 6-8 minutes until golden brown.