Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, all in potato gratin. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
All in potato gratin is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. All in potato gratin is something which I’ve loved my entire life.
The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. Add the nutmeg, a big pinch of salt and some pepper.
To begin with this recipe, we have to prepare a few ingredients. You can cook all in potato gratin using 9 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make All in potato gratin:
- Get 3 good sized potatos
- Make ready 1 red pepper
- Get 1 tomato
- Take 8 mushrooms
- Get Pint milk
- Make ready Herb mix
- Prepare Grated cheese
- Prepare to taste Salt n pepper
- Take Tin flaked tuna
Ladle a quarter of the cheese sauce evenly over the potatoes. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Pour cream mixture over potatoes, and top with remaining cheese.
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Instructions to make All in potato gratin:
- Slice everything up… and layer it all up
- Mix up the herbs with milk and bring to the boil
- Cook at 180' for 90mins adding tuna for last 20 mins
- Grate cheese and grill till browned. Let stand for 10mins.
Top with caramelized onion and half of cheese. Pour cream mixture over potatoes, and top with remaining cheese. In this classic gratin, thinly sliced potatoes soak up all the goodness of a milk-and-cream mixture that has been spiked with nutmeg. A sprinkling of grated Gruyere cheese on top becomes gooey in the oven. Using a mandoline creates thin slices, which helps the gratin cook more evenly.
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