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Potatoes au gratin with cheese, eggs and sour cream

Potatoes au gratin with cheese, eggs and sour cream


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A French-inspired recipe (Gratin Dauphinois), with well-roasted potatoes in the oven. It is a light food that you can make very quickly, without too much care. Simple to make and very tasty. Try ...

  • 1 kg of potatoes
  • 30 g butter
  • 200g grated cheese
  • 50 g cheese
  • 1 tablespoon breadcrumbs
  • 200 ml sour cream
  • 5-6 eggs
  • 1 link green parsley
  • salt
  • pepper

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato gratin with cheese, eggs and sour cream:

Boil the whole potatoes in their skins, after they have been washed well; leave to cool a bit after being removed from the boil.

Peel a squash, grate it and put it in a Yenna bowl greased with butter and sprinkled with breadcrumbs.

Season and put fish, beaten eggs and mixed with grated cheese, sour cream and chopped green parsley leaves.

Sprinkle grated cheese on top, put a few pieces of butter and put in the oven. I garnished with a few slices of sausages and red peppers.

Place in the preheated oven at 180 degrees C for 35-40 minutes, to brown nicely.

Great appetite!


Tips sites

1

It is served hot, as a garnish for steak, along with pickles or sauces. It can also be served as such.


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(5 points / total votes: 58)

Ana-Maria 8 years ago - 4 June 2012 21:21

Re: Potato au gratin

yammy! I will definitely prepare it one day. we have been looking for a recipe for au gratin potatoes for a long time. thank you very much

ME 8 years ago - 6 June 2012 14:40

Re: Potato au gratin

Roxanna Mika 8 years ago - 7 June 2012 21:31

Re: Potato au gratin

ready, you convinced me, I set to work to see what will come out
My yena vessel is round, but I don't think it matters
I come back with impressions after eating

Roxanna Mika 8 years ago - 8 June 2012 12:38

Re: Potato au gratin

thank you very much for the recipe, they came out extraordinary, I didn't expect them to be so successful. I ate hot, we couldn't help it, especially when I smelled that cheese with bellows cheese. a wonder: -x
last night I was thinking to ask you, what do you usually eat them with? some meat, salad ??

Ioana 8 years ago - 8 June 2012 13:28

Re: Potato au gratin

generally go well with grilled or baked meat (any kind: pork, lamb, chicken). but I often eat them simple, because they are quite consistent.

jasmin 8 years ago - 17 June 2012 17:15

Re: Potato au gratin

I made gratin potatoes, and the food they ate was a miracle goodness. I liked the strong white sauce a lot, Ioana I want to ask you if I can make more sauce to double the quantities. or is it possible to come out soft?

Ioana 8 years ago - 17 June 2012 21:29

Re: Potato au gratin

jasmine, maybe not even doubled the amount of white sauce, but you can definitely do more, the potatoes will become even creamier.

Roxanna Mika 8 years ago - 21 June 2012 22:17

Re: Potato au gratin

Oh, doubt me. what's bad when I don't listen to you I also wanted to make them more creamy and I made more sauce .. And what do you think ?? they are no longer made, meaning they are too raw and too soft Maybe I still have a chance to come out similar to last week.

Ioana 8 years ago - 22 June 2012 07:44

Re: Potato au gratin

how are they cruel Didn't you boil the potatoes in their skins?

Roxanna Mika 8 years ago - 22 June 2012 08:56

Re: Potato au gratin

Yes, I boiled them. I didn't use the right word, they weren't raw, they were really boiled (last night I took my pressure cooker and tried to spread it when I boiled the potatoes in it). they were so .. very soft, not all the sauce had entered the potatoes .. well, the poor man didn't even have a place to go because there were too few potatoes. Anyway, my friend and his father "licked the plate", but I didn't like them because they weren't good at all when I put them on the plate, they didn't look so nice on the layers to be my lesson!

Ioana 8 years ago - 22 June 2012 09:10

Re: Potato au gratin

if you put a lot more sauce, it really doesn't bind the layers so nicely. in this case you can put some beaten eggs in the sauce to make it look nicer, but it doesn't make sense, you would make the food too heavy (boiled egg in layers, egg in the sauce).

or so you can make them creamy in small, individual shapes. then you serve them directly from them and they don't have to be cut.

Roxanna Mika 8 years ago - 22 June 2012 09:15

Re: Potato au gratin

oo jump a lot, very good idea with the shapes
anyway in the weekend I go to my grandparents and because I have leftover ingredients, I will repeat the recipe, to "wash away my sins" from my boyfriend

anamaria 8 years ago - 27 June 2012 19:22

Re: Potato au gratin

mmm I also made the recipe and it was very tasty

miky 8 years ago - 2 July 2012 11:35

Re: Potato au gratin

it looks great, I'll try it too. I hope it comes out

Elena 8 years ago - 30 September 2012 16:26

Re: Potato au gratin

Very good, extraordinary recipe

Ioana 8 years ago - 1 October 2012 18:32

Re: Potato au gratin

oh yes, they are among my favorites

anca 8 years ago - 7 October 2012 15:37

Re: Potato au gratin

ioana but are I going to make them in a cake tray ??
k unfortunately I don't have that vessel..asr answer

Ioana 8 years ago - 8 October 2012 10:19

Re: Potato au gratin

do you mean a cake tray? or is it a wider tray?

lili 8 years ago - 19 October 2012 13:17

Re: Potato au gratin

anamaria 8 years ago - 19 October 2012 16:27

Re: Potato au gratin

I made the recipe with a friend and it was very tasty

The man was washing 8 years ago - October 30, 2012 8:59 PM

Re: Potato au gratin

I also made the recipe, but with grated feta instead of bellows cheese, which being made in sheep's stomach I can't eat it.

Ioana 8 years ago - 31 October 2012 09:53

Re: Potato au gratin

you can try the cheese in the fir bark.

Lavinia 8 years ago - November 9, 2012 12:50

Re: Potato au gratin

I didn't get the sauce. when I started adding hot milk it started to spoil. Where did you go wrong?

Ioana 8 years ago - 9 November 2012 14:01

Re: Potato au gratin

Did you mix it non-stop in it while pouring the milk slowly?
what does "it broke" mean?

Lavinia 8 years ago - 9 November 2012 15:17

Re: Potato au gratin

I mixed just like mayonnaise ... the sauce didn't stick.

Ioana 8 years ago - November 9, 2012 15:30

Re: Potato au gratin

Lavinia 8 years ago - 9 November 2012 15:33

Re: Potato au gratin

no no, it was cheese, as they say in the area of ​​moldova ..

Ioana 8 years ago - November 9, 2012 15:49

Re: Potato au gratin

In this combination, the milk could not be chewed unless it had something, that is, it was spoiled. rotten milk is chewed when heated.
try one more time and start pouring the milk slowly with one hand and with the other you mix in the flour (tel.). don't stop until you run out of milk.

here are details on how to prepare bechamel sauce: [link]

Lavinia 8 years ago - 9 November 2012 15:54

Re: Potato au gratin

thanks for the answers..I dare to try again and then I will come back with the impressions!

Ioana 8 years ago - 9 November 2012 15:58

Re: Potato au gratin

I hope, you just don't give up right away after it comes out once you won't have any problems and you will be able to use it in many other recipes.

mona 8 years ago - November 30, 2012 10:49

Re: Potato au gratin

I really didn't know what to cook anymore. it's a very interesting recipe ... right now I'm starting to prepare it

Nicoleta Roxana Solomon 8 years ago - 24 January 2013 21:58

Re: Potato au gratin

And instead of bellows cheese what kind of cheese can I use? Parmesan, ricotta, tomini mozz. help

Ioana 8 years ago - January 25, 2013 08:34

Re: Potato au gratin

none of them fit very well, but parmesan would still work best, but in a smaller amount than bellows cheese.

gheorghe felicia 8 years ago - 1 February 2013 09:36

Re: Potato au gratin

f.sanatos, f.gustos, aspectuos. CONGRATULATIONS!

cristina 8 years ago - 1 February 2013 20:08

Re: Potato au gratin

Can I use goat cheese? I didn't write down my ingredients and by the time I got to the store I had in mind a combination of all your gratin potato recipes and I took goat cheese and parmesan

Dondera Laura 7 years ago - 21 March 2014 14:39

Re: Potato au gratin

I also tried this recipe. It was wonderful !! The husband said they were the best mashed potatoes he had ever eaten.
Congratulations for the site. You have wonderful recipes and easy to make. Have a nice day.

Ioana 7 years ago - 21 March 2014 18:07

Re: Potato au gratin

thanks! Have a nice weekend too!

nico 6 years ago - 28 April 2014 21:56

Re: Potato au gratin

great recipe. thanks, Ioana !

Adriana 6 years ago - 1 May 2014 00:19

Re: Potato au gratin

Delicious! This is the second time we've concluded this. Thank you, Ioana!

Ioana 6 years ago - 1 May 2014 09:53

Re: Potato au gratin

rocs 6 years ago - 29 May 2014 09:53

Re: Potato au gratin

Seen, done, eaten. Successful. Especially since the whole vessel had a single recipient.

* To encourage a pre-speaker: in my case, too, the composition was "spread" since the stage of mixing butter with flour when I put the milk did not help at all, only the cream was tied to everything and became creamy.

After all, practice is the mother of teaching in the kitchen.

Simona 5 years ago - 27 October 2015 14:05

Re: Potato au gratin

I can't wait to make the au gratin potatoes too. die after ieil

Corina 5 years ago - November 5, 2015 11:10

Re: Potato au gratin

Hello! Delicious recipe, and the sauce comes out perfect if you respect the weights. I tried it last night. Thanks, Ioana!

Piskotzel 2 years ago - 2 September 2018 16:45

Re: Potato au gratin

I have been cooking according to your recipes for more than 7 years .. I always come back to them I love it !! From here I learned to cook and I asked you the most embarrassing questions) about recipes and ingredients. every time I received an immediate answer and thank you now my boy asked me to make him au gratin potatoes to eat with pickled cucumbers! Thank you my dear Ioana!

Ioana 2 years ago - September 3, 2018 13:40

Re: Potato au gratin

That's right, since 2011 we've known each other, it seems to me that you didn't even have children at that time. how old is the boy


Baked potatoes with cheese in the oven

Boil the potatoes in their skins. Peel a squash, grate it and slice it. The flour is hardened a little in part of the amount of butter. Quench with milk and cream. Mix well with the whisk and when it cools add the eggs, stirring constantly. Put boiled potatoes in this sauce. Grease a pan with butter and put this composition in the pan, putting it in the oven, with a grater on top. Keep in the oven until well au gratin. Serve in portions with melted butter on top.

Nutritional values ​​for 400g servings


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(5 points / total votes: 15)

Simona-Adina Hotea 6 years ago - 3 December 2011 11:39

Re: Potatoes au gratin with goat cheese

Sar'mana for ideas, it will be dinner tonight.
Oh, sure, with a chicken grill next to it, so everyone can be at peace.

Janina 5 years ago - 29 April 2012 17:31

Re: Potatoes au gratin with goat cheese

Now all I put them in the oven, I can't wait to see what comes out.

Liliana Balan 5 years ago - 10 May 2012 11:19

Re: Potatoes au gratin with goat cheese

Hi Ioana, please tell me how are the potatoes? how do i know them thanks..

Ioana 5 years ago - 10 May 2012 11:50

Re: Potatoes au gratin with goat cheese

the easiest way is to peel a potato and cut it into cubes. if you have white marks on the knife (you will feel a slightly floury thing on your hands, as if you were writing with chalk) then they are floury. if no traces remain or the traces are weak then they are not floury.
or you can buy lasupermarket potatoes that say "for puree and baking", they are definitely a flour.

Liliana Balan 5 years ago - 10 May 2012 19:42

Re: Potatoes au gratin with goat cheese

Isabela 5 years ago - 27 May 2012 14:04

Re: Potatoes au gratin with goat cheese

Ioana, please tell me where you found the matured goat cheese in CJ. I've been looking for some time and I haven't been able to find it anywhere. Thank you very much!

Ioana 5 years ago - May 28, 2012 09:00

Re: Potatoes au gratin with goat cheese

at Cora, the district with "shed" cheese (where are the ladies who portion the cheese). it is very good!

Evelina Spiridon 5 years ago - 24 November 2012 21:11

Re: Potatoes au gratin with goat cheese

I also put some corn and dill grains

dani 3 years ago - 8 May 2014 14:46

Re: Potatoes au gratin with goat cheese

where the goat cheese is, I don't understand.

Ioana 3 years ago - 8 May 2014 14:49

Re: Potatoes au gratin with goat cheese

line 3 of the ingredients and point 3 of the instructions

Vasile Sgorcea 3 years ago - 12 September 2014 16:55

Re: Potatoes au gratin with goat cheese

Floury or "pork" potatoes are white, and red potatoes are "soap". This is how they are recognized on the market and under these names the peasants know them.
The recipe is great. Thanks !

Ioana 3 years ago - 12 September 2014 19:21

Re: Potatoes au gratin with goat cheese

the white ones are both floury and non-floury. I already recognize my grandmother's by the shape and color of the shell (the floury ones are yellower), but in the market it's harder just by looking at them.

dorina 2 years ago - 20 June 2015 13:21

Re: Potatoes au gratin with goat cheese

I replaced the cream with 3% yogurt. DELICIOUS. little said
thanks, Ioana


Search words "french fries"

Eggs are cleaned and sliced. In another bowl, boil the potatoes, then clean and cut the slices. Sausages are cut into slices.

Wash the potatoes and boil them uncleaned in hot salted water. Cool, peel and cut into slices.

Medium-sized potatoes, well washed and peeled, boil covered for about 30 minutes in boiling water.

It is a delicious and easy to prepare food. This is the recipe they make most often and it is very consistent, we always only eat them

Boiled potatoes are peeled, cut into slices or cubes (as preferred), eggs are also peeled and cut into slices. it

Boil potatoes in their skins, boil eggs in a separate bowl. Peel the potatoes, cut them into slices, do the same with the eggs. On the potatoes

My French potato recipe does not contain boiled eggs (as the classic recipe states). Why? Simple! If it is still put in the oven

Potatoes of medium size, well cleaned and not peeled, boil covered for approx. 30 minutes, in boiling water to cover them.

I made this recipe, inspired by Sidy's recipe: "French potatoes" to which I added what I found in the fridge.

Boil the potatoes in their skins, dry and cut into slices. Place in a heat-resistant bowl well greased with butter, a row of potatoes,

Romanian version: Boil the potatoes in their skins and hard-boiled eggs. It cleans everything. Grease a pan or pan with butter and

Wash the potatoes very well and boil them in their skins in a liter of cold water for about 20 minutes. Boil 4 eggs for 8-10 minutes,

Boil the potatoes in salted water. In another pan put boiled eggs in salted water. After boiling, put eggs

Wash the potatoes and boil them whole in salted water (to stay firmer). Separately, 6 eggs are also boiled. Sausages

Preparation We put the potatoes to boil with the shell with everything. We put the eggs to boil, we will boil them at least 10 or 15 minutes, after which they

Peel a squash, grate it and boil it for 15 minutes, then put it in cold water and peel it.

Boil the potatoes in their skins. Boil 4 eggs, grate the cheese, cut the ham into cubes, as well as the eggs after boiling.

The potatoes are cleaned and boiled with a little salt, then drained and left to cool. Boil eggs with a little salt to

Peel the potatoes and boil them in salted water. After they have boiled, cut them into thick slices. In a well greased pan with

Boil the potatoes and cut the slices. It is then placed in layers, a layer of potatoes, a layer of sour cream, a layer of boiled eggs. layer

I like this roll so much, it's already the second Christmas when I prepare it and everyone is happy with the aroma, the delicious taste

1. Boil the potatoes in their skins. 2. Boil 4 eggs, and beat the other two and mix with sour cream. 3. After the potatoes are cooked

This recipe is a legend of English cuisine and is named after a duke. It is said that the preparation is named in honor of the duke

Medium-sized potatoes, well washed and not peeled, boil covered for about 30 minutes, in boiling water enough to

Boil the potatoes, clean and cut the slices. Grease a pan with butter and put the potatoes in a thick layer, grated cheese and the rest of the potatoes. it

Peel the potatoes, wash and cut into 1/2 cm thick slices. Take a yena tray, grease it with butter, put a layer of potatoes,


Then come the au gratin potato recipe, I mean the ingredients (how to do it, I already wrote to you):

  • some 16 potatoes medium and thinner (about a half kg in unclean condition) - 2.25 Ron
  • a few thin slices of dry salami: 10-12 are enough (I put Sinaia from Cris-Tim, because it does not contain sugar, glucose and other hidden wonders that raise blood sugar too much) - 1.20 Ron (Update: cris-tim changed not only the packaging, but also the recipe for Sinaia salami , already contains sugars)
  • 150 g grated cheese with large grater (Bluedino- this week is on sale at Lidl) - 3.5 Ron (2.5 Ron this week, worth buying more and frozen either whole or grated)
  • a large glass of sour cream 12% (should not be measured, only with the eyes: a quarter or a third of the cream in a 1 kg bucket, it will be ok) - 1.6-2.1 Ron
  • 4 eggs whole- 2 Ron
  • a small teaspoon of salt
  • a teaspoon of pepper mocha
  • 100 ml olive oil- 1.5 Ron

Total approx.12.5 Ron.

Here is another proof that the price of a daily menu can saturate a family. You make another cabbage soup for example (about 2 lei 4 servings), and your belly is set aside.


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Potatoes au gratin with cheese, eggs and sour cream - Recipes

These au gratin potatoes are, in fact, also a kind of French potato, only I changed the composition a little. Honestly, I can't decide which ones are better, these or the ones trained here. Both variants are yummi :)

  • 1 kg of white potatoes, 300 gr of cheese, 100 gr of cheese, 250 gr of sour cream, 7 eggs, salt, pepper, a few slices of kaizer.

I boiled 5 of the 7 eggs, cleaned them and sliced ​​them.

I greased a tray with a little oil, then I placed a layer of potatoes and a layer of eggs.

I added the grated cheese, then another layer of potatoes and kaizer slices.

I mixed the 2 eggs well, I added salt, a little white pepper and sour cream over them. I poured the homogeneous composition in the tray, and at the end I put the grated cheese.

I left it in the oven for half an hour over medium heat. I usually leave more but now the potatoes were already cooked.

4 Response to "Potatoes au gratin with cheese, eggs and cream"

These potatoes are very good. that I can also use them for the garnish. with the snacks they are lightning.

Mmmm, now I feel like some snails :))
Pup and have a nice weekend too!

what kind of cheese is put, apart from cheese?

I generally use telemea, but almost any kind of cheese goes with this recipe, it depends on what you like :)

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