Rice gratin with meat and mushrooms.

Fertilizers

• Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.

  Delicious vitamin-rich raw beet salad with nuts. Raw beet salad. Recipe with photos and videos

• Try this wonderful vitamin salad made from raw beets with carrots and nuts. It is ideal for winter and early spring, when fresh vegetables are so scarce!

  Tarte Tatin with apples. Vegan (lenten) pie with apples on shortcrust pastry. Recipe with photos and videos

• Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!

  Vegan soup! "Fish" soup without fish. Lenten recipe with photos and videos

• Today we have a recipe for an unusual vegan soup - fish soup without fish. For me this is just a delicious dish. But many say that it really looks like fish soup.

  Creamy pumpkin and apple soup with rice. Recipe with PHOTO AND VIDEO

• I suggest you prepare an unusual creamy soup from baked pumpkin with apples. Yes, yes, exactly soup with apples! At first glance, this combination seems strange, but in fact it turns out very tasty. This year I grew portioned pumpkins of the variety...

  Ravioli with greens is a hybrid of ravioli and Uzbek kuk chuchvara. Recipe with photos and videos

• Cooking vegan (lenten) ravioli with herbs. My daughter called this dish Travioli - after all, the filling contains grass :) Initially, I was inspired by the recipe for Uzbek dumplings with herbs kuk chuchvara, but I decided to modify the recipe in the direction of speeding it up. Making dumplings takes too long, but cutting out ravioli is much faster!

  I offer a recipe for vegetable cutlets made from zucchini and cabbage with chickpea flour. This is a meatless recipe and the cutlets are gluten-free.

Ingredients:

1 cup rice

200 g gouda

500 g minced meat

500 g champignons

2 onions

50 g breadcrumbs

Salt, ground pepper

How to cook:

Boil the rice in salted water until tender (I cook the rice in such cases in a large amount of water). Drain the water from the cooked rice and let it drain. Add eggs to the rice, 150g of grated cheese, and pepper.

Grease a refractory pan with butter. Place half of the rice in the pan.

Mix the minced meat with chopped onion, salt and spices. Layer on rice.

Cut the mushrooms into slices, fry with onions, lightly salt and pepper. Spread in a layer over the minced meat.

Place the remaining rice on top and smooth it out. Mix the remaining grated cheese with breadcrumbs and sprinkle over the casserole.

Bake in an oven preheated to 180 degrees for 20-25 minutes.

Serve hot.

What is gratin (French - gratin) from the point of view of the French? Literal translation - crust stuck to the bottom (pots, pans); a dish sprinkled with cheese and fried in breadcrumbs; grated bread crust. There are a couple more meanings, but they have no meaning in cooking. Based on the above, gratin is nothing more than a casserole sprinkled with cheese and breadcrumbs and baked until crispy.

Gratin is a dish that was born in France and has gained popularity all over the world. If you want to prepare something sophisticated and very tasty from ordinary products, make potato gratin.

Traditional potato gratin

The classic potato gratin recipe takes about an hour to prepare. The calorie content of the dish is 1000 kcal. Makes 6 servings in total. Choose medium fat cream.

Ingredients:

• 10 potatoes;
• 250 g cheese;
• egg;
• two cloves of garlic;
• 250 ml. cream;
• a pinch of nutmeg. nut;
• spices.

Preparation:

1. Thin plates of 3 mm. Cut the peeled potatoes thickly.
2. Chop the garlic.
3. Using a mixer, beat the eggs, pour in the cream, add salt, garlic, nutmeg and ground pepper. Stir.
4. Grease a baking sheet with a piece of butter, place the potatoes and pour over the sauce, sprinkle with grated cheese.
5. Bake the gratin for 45 minutes.

Required ingredients:

• 300 g potatoes;
• bulb;
• 300 g pork;
• 10 tbsp mayonnaise;
• cheese - 200 g;
• spices.

Cooking steps:

1. Cut the peeled potatoes into circles.
2. Thinly slice the onion into half rings. Grate the cheese.
3. Cut the meat into small cubes and beat lightly.
4. Place the meat in a mold, add salt and ground pepper.
5. The second layer is onion, then potatoes. Sprinkle again with salt and pepper. Cover with mayonnaise and sprinkle cheese on top.
6. Cook for an hour and be careful not to burn the cheese.

You can also make potato gratin by layering the ingredients in a dish.

Potato gratin with chicken

Potato gratin with mushrooms and chicken takes an hour and a half to prepare. Since the potatoes need to be cut into thin slices, use a grater.

Required ingredients:

• two chicken breasts;
• 4 large potatoes;
• half stack cream;
• 10 champignons;
• cheese - 100 g;
• bulb;
• curry.

Preparation step by step:

1. Cut the mushrooms into slices and fry.
2. Using a grater, cut the potatoes into thin circles.
3. Cut the meat into pieces. Chop the onion into rings.
4. Place meat and potatoes on a greased baking sheet.
5. Place mushrooms and onion rings on top.
6. Add salt and pepper. Add curry to cream and shake. Pour over the gratin.
7. Cook the gratin with grated potatoes for 40 minutes.

The vocabulary of Russian housewives is regularly updated. Not so long ago, a new word appeared in it - “gratin”, this is a guest from the English language, where gratin means “baked”. This word can be used to describe various dishes prepared with meat, fish, and even desserts that all have one thing in common – an appetizing, golden-brown crust on top. This material contains a selection of gratin recipes from different products.

Classic potato gratin with cheese in the oven - photo recipe

The famous French gratin is baked potatoes covered with a delicious cheese crust. Perhaps the best use of potatoes is in your kitchen. This dish will forever become a favorite, both on holiday and everyday menus.

Ingredients:

• Butter – 40 g.
• Cheese – 140 g.
• Potatoes – 1.2 kg.
• Milk – 180 ml.
• Cream (fat content 20%) – 180 ml.
• Garlic – 2-3 cloves.
• Black pepper.
• Ground nutmeg.
• Salt.

Preparation:

1. Peel and wash the potatoes thoroughly. Place it in a colander to remove any remaining water.

2. Cut the potatoes into thin slices. It is not at all necessary to chop it with a knife. It will be most convenient to use a special large grater. The slices should be approximately the same size.

3. Cut the garlic into small pieces. Place it in a small saucepan. Add butter.

4. Place the pan on the fire. Lightly fry the garlic, stirring constantly with a spatula.

5. Pour milk and cream into the pan. Season this mixture with nutmeg.

6. Bring the milk to a boil. Place the chopped potatoes into the pan in portions, thoroughly mixing them with the sauce. Add salt.

7. Continue cooking the potatoes in the milk sauce until half cooked, stirring constantly. If the mixture starts to burn, add a little more milk.

8. Meanwhile, prepare a baking dish. Grease a deep frying pan generously with oil using a brush.

9. Carefully place the potatoes, boiled until half cooked, into the pan, forming layers.

10. Pour the sauce remaining in the pan over the potatoes. Add some black pepper.

11. Bake the gratin for 45 minutes (temperature 180°C). Make sure that the potatoes do not boil completely, but remain slightly firm, forming layers.

12. Remove the gratin. Sprinkle its surface with grated cheese. Sprinkle lightly with cream and bake for a few more minutes.

13. Serve the gratin when it has cooled slightly.

Cauliflower gratin recipe

In the proposed gratin recipe, cauliflower plays a major role. The product is very useful and well known to Russian housewives, but not particularly loved by household members, especially children. But baked cauliflower with a stunningly beautiful crust will appeal to all family members, regardless of taste preferences.

Ingredients:

• Cauliflower – 1 head.
• Butter.
• Garlic – 2 cloves.
• Chicken eggs – 2 pcs.
• Cow's milk – 300 ml.
• Wheat flour – 2 tbsp. l.
• Hard cheese – 100 gr.
• Spices.
• Salt.

Algorithm of actions:

1. Stage one – boiling the cauliflower. To do this, rinse the head of cabbage and divide it into small inflorescences using a knife.
2. Salt the water, add a little citric acid, and boil. Place the inflorescences in boiling water. Cooking time – 10 minutes. Then the vegetables must be drained in a colander.
3. Rub the baking container with peeled garlic cloves, then the cabbage will acquire a subtle garlic aroma. Afterwards, grease the surface with butter. Place cabbage florets in the form.
4. Stage two is preparing the sauce; for it, bring the milk almost to a boil.
5. In a separate container, melt a piece of butter over low heat. Add flour and stir with a spoon until lumps disappear.
6. Pour hot milk little by little into this mixture, bring to a boil again, and simmer until thickened.
7. Cool slightly. Beat in the eggs, add spices and salt. Stir until smooth, pour sauce over cabbage.
8. Grate the cheese. Sprinkle on top.
9. Place the form in the oven. Baking time – 15 minutes.

Serve in the same form in which you prepared the cauliflower gratin. The dish can be a side dish or act as an independent dish.

How to make chicken gratin

The simplest gratin recipe is chicken and potatoes baked with sauce. Even a novice housewife can prepare this dish. You can complicate the dish by adding mushrooms; various vegetables are also good in this recipe - sweet bell peppers, tomatoes, eggplants. But first, the main thing is to master the simplest preparation.

Ingredients:

• Raw potatoes – 4 pcs.
• Chicken breast – 1 pc.
• Onions – 1 pc.
• Vegetable oil.
• Sour cream – 1 tbsp. (15% fat).
• Hard cheese – 100 gr.
• Wheat flour – 1 tbsp. l.
• Pepper, nutmeg powder.
• Salt.

Algorithm of actions:

1. The first step is to sauté the onion in vegetable oil, after chopping it into cubes.
2. After the onions have turned golden brown, add flour to the pan and stir.
3. Then pour out all the sour cream, another ½ cup of water, salt, add spices and nutmeg. Boil the sauce until thick.
4. Separate the chicken fillet from the bone and cut into small thin pieces.
5. Also cut the peeled and washed potatoes into very thin circles; you can use a knife or a special grater.
6. Pour some oil and sauce into a baking dish. Place half of the potato circles. Pour the prepared sauce over the potatoes. Place chopped chicken fillet on it. Pour sauce over meat. Then a layer of potatoes. Pour in the remaining sauce.
7. Spread grated cheese on top. Bake until done (about 40 minutes).

Remove the mold from the oven. Cool slightly. Cut into portions. Serve with fresh vegetables and plenty of herbs.

Gratin with minced meat in the oven

You can prepare gratin not only from chicken or pork meat, but also from minced meat. If you want a very satisfying dish, you can use minced pork; beef is suitable for dietary nutrition.

Ingredients:

• Potatoes – 5-6 pcs.
• Minced beef – 300 gr.
• Onions – 4 pcs.
• Paprika – 1 tbsp. l.
• Garlic – 1-2 cloves.
• Cognac – 2 tbsp. l.
• Greenery.
• Vegetable broth - 1 tbsp.
• Cream – 1 tbsp.
• Greek yogurt without sugar – 1 tbsp.
• Hard cheese – 100 gr.
• Butter – 2 tsp.
• Vegetable oil.
• Salt, spices.

Algorithm of actions:

1. The first thing you need to do is peel the onion. Then cut it into very thin rings and sauté - in a preheated frying pan with vegetable oil and 1 tbsp. l. water.
2. At this time, fry the ground beef in a second frying pan, also adding a little vegetable oil.
3. Put paprika and peeled but not cut garlic into the minced meat. Then remove the garlic.
4. Pour in cognac, simmer for 5 minutes.
5. Peel and rinse potatoes. Soak in cold water for 10-15 minutes before slicing.
6. When the time comes to “assemble” the gratin, place a layer of potatoes in a pan greased with butter. On it is a layer of onions and fried minced meat. Sprinkle the beauty with chopped herbs. Continue laying out the layers alternately (potatoes - onions - minced meat - greens). The top layer is potato circles.
7. Carefully, so as not to destroy the “building,” pour in the vegetable broth. Place in the oven to bake.
8. Prepare the sauce - mix sour cream with yogurt, salt and paprika using a mixer.
9. When the dish is almost ready, coat it with creamy sauce and sprinkle with grated cheese.

A golden brown crust on a potato gratin with minced meat is a signal to take a seat at the table, arranging plates and arranging cutlery.

Zucchini gratin recipe

Zucchini is a vegetable that many people don’t like because it’s watery. But in gratin you don’t feel this at all; on the contrary, zucchini casserole has a fairly dense structure and a crispy crust. The good news is that the products required are the most common and inexpensive.

Ingredients:

• Zucchini – 1 pc. medium size.
• Tomatoes – 2 pcs.
• Hard cheese – 100 gr.
• Butter – 60 gr. for the sauce and a piece for greasing the pan.
• Cow's milk – 0.5 l.
• Wheat flour – 1 tbsp. l.
• Nutmeg (ground).
• Peppers (mixture).
• Salt.

Algorithm of actions:

1. The first step is to prepare the zucchini - remove the outer skin, remove the core with seeds (if the zucchini is young and there are no seeds, then this technological operation can be skipped).
2. Cut the zucchini into circles, place on a baking sheet, and lightly bake.
3. Wash the tomatoes and cut into circles.
4. Now you can start “assembling” the dish. Grease the mold with oil. Put in the zucchini. Add salt to them, sprinkle with spices and nutmeg. The top layer is tomato circles.
5. Prepare a béchamel sauce. Melt butter in a deep frying pan and sprinkle with flour. Grind until lumps disappear. Add salt and spices there, don’t forget about nutmeg. Pour the milk into the frying pan in a thin stream. When it thickens, the sauce is ready.
6. Pour this delicate sauce over the zucchini and tomatoes so that it only lightly covers the vegetables.
7. Grate the cheese and sprinkle on top.

Since the zucchini has already undergone a preliminary baking process, the dish is prepared very quickly. After 15 minutes, you can call your household for dinner, although they may come running without an invitation.

Delicious gratin with mushrooms

For vegetarians, gratin is suitable, in which the main roles are played by potatoes and mushrooms, for example, available champignons. Although they can be replaced with oyster mushrooms and any wild mushrooms, fresh, boiled or frozen.

Ingredients:

• Potatoes – 1 kg.
• Champignons – 0.4 kg.
• Cream – 2.5 tbsp.
• Garlic – 2 cloves.
• Parmesan – 100 gr.
• Salt.
• Thyme.
• Spices.

Algorithm of actions:

1. Peel and rinse potatoes. Using a special grater, cut into thin circles.
2. Champignons, washed and cut into slices, fry in oil.
3. Grease a baking dish with butter. Place some potato circles and mushrooms on them. Sprinkle with thyme, salt and spices. Then again some potatoes and mushrooms. Continue until you run out of ingredients.
4. Pour in cream. Top with grated cheese.
5. Bake in the oven; readiness is determined by the potatoes.

The dish looks great with cutlets, chops and meatballs, and it’s also good without meat.

How to make pumpkin gratin

Pumpkin is a very healthy product, unfortunately, it is not very popular, but that is only until mom makes gratin. From this moment on, the life of the pumpkin changes dramatically; now it is said to be obscenely popular.

Ingredients:

• Raw pumpkin (pulp) – 400 gr.
• Corn starch – 1 tbsp. l.
• Milk – 300 ml.
• Nutmeg, salt.
• Chicken yolk – 1 pc.
• Hard cheese – 30-50 gr.

Algorithm of actions:

1. Pumpkin is very hard, so first you need to peel it, cut it into cubes and cook until soft. Drain the pumpkin in a colander.
2. Prepare the sauce - dilute starch in a small amount of milk. Add the remaining milk. Put the sauce on the fire. After boiling for 3 minutes, add salt, nutmeg and other spices.
3. When the sauce has cooled slightly, beat in the egg yolk to give it a beautiful yellow color.
4. Grease the mold with butter. Place pumpkin cubes. Pour over the sauce. Cheese is on top.
5. It takes a little time to bake - 15 minutes. The top layer will bake and become charmingly golden brown.

Serve pumpkin gratin with veal or beef.

The French word "gratin" has many meanings, both culinary and non-cooking. This crushed glass and phosphorus, which are applied to matchboxes, also has the meaning of “the cream of society,” which, however, has nothing to do with cooking. Gratin is also dried and crushed black bread that is sprinkled on the bottom of baking dishes. But the most common and understandable meaning of this word is “casserole”. In general, gratin is not the name of the dish, but a method of preparing food, namely baking it in the oven with cheese or breadcrumbs. You can cook anything in this way - vegetables, meat, mushrooms, fish, seafood. If in a French restaurant on the menu next to the name of a dish you see the inscription au gratin, this means that it will be served baked with a crispy crust, and not boiled or fried in a pan.
We associate gratin with casserole, which is not surprising, because it is practically the same thing, the only difference between the dishes is that gratin must have a crispy golden crust, while casserole may not have one. Gratins are prepared, like casseroles, from whatever is in the refrigerator or on the supermarket counter. A vegetable gratin with zucchini and tomatoes, generously sprinkled with herbs and breadcrumbs, turns out to be tasty and light like summer. This dish combines meat and potatoes, mushrooms and porridge very well. You can surprise your guests by preparing seafood gratin with a mozzarella crust. Recently, fruit gratins, which are topped with cream and baked at high temperatures, have also become popular.
This is a very easy dish to prepare. We suggest preparing potato gratin with meat and mushrooms.

Taste Info Unsweetened casseroles

Ingredients

• peeled potatoes – 1 kg,
• meat – 400 g,
• mushrooms – 300 g,
• onion – 1 pc.,
• hard cheese – 200 g,
• mayonnaise or full-fat sour cream – 100 ml,
• boiled water – 200 ml.

How to cook potato gratin with mushrooms and meat

Cut the meat into small pieces, add salt, and fry until cooked.


Cut the onion into half rings and fry along with the meat until golden brown.


Peel the mushrooms, cut into thin slices and fry in a frying pan until cooked.


Cut the potatoes into thin slices. Place on the bottom of a glass baking dish. This dish is ideal for gratin, the heat spreads evenly and the dish does not burn.
Pour boiled water over the potatoes. This is necessary so that it is stewed, soft and juicy.


Place meat on potatoes, then mushrooms.

Drizzle everything with a little mayonnaise or sour cream.


Grate the cheese on a fine grater and generously sprinkle the casserole with it.


Bake the potato gratin in the oven for 50 minutes.


The cheese forms a beautiful golden crust on top that will not allow moisture to pass through, so all the ingredients inside will be very soft.


You can sell gratin to the table in the same glass form in which it was prepared.