Recipe of Homemade Potato gratin
Hello everyone, this is Jim, welcome to our recipe page. Today I will show you how to prepare a special dish, a step-by-step guide to quickly prepare a potato gratin. One of my favorites. This time I'm going to cook something delicious. It will be really tasty.
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It's the same with dinner, when we often grab a can of soup, a box of macaroni and cheese, or something similar instead of putting our creative efforts into making a quick, easy, yet delicious meal. You can see a lot of ideas in this report, and we hope that these ideas not only get you off to a good start on the R-UT dinner we're all looking for, but also make you want to try it at some point. . My new things.
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From the type of ingredients, the choice of fresh ingredients, the cutting of dishes, the way they are prepared and served - many things affect the quality of the taste of potato gratin. If you want to make a delicious potato gratin at home, don't worry, because if you already know the trick, you can use this dish as an unusual signature dish.
In addition, the time required to cook the potato gratin is about 45 minutes.
To start this particular recipe, we need to prepare a few ingredients. You can make potato gratin using 8 ingredients and 6 steps. How do you prepare it?
Ingredients and spices for cooking potato gratin:
- 500 grams of potatoes
- 200 g of cheese, grated
- 100 g of sheep cheese
- 1 egg
- salt
- pepper
- garlic
- Red pepper
Instructions for preparing potato gratin
- Cut the potatoes into slices
- Place the cream, milk, eggs and shredded cheese in a bowl and mix.
- Add the spices and mix again
- Grate the goat cheese
- Put everything on the potatoes and put in the oven at 180 degrees for 45 minutes.
- It is ready and ready to use
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Here's how to make a homemade potato gratin to complement this special dish. Thank you so much for reading for you. I'm sure you can make it at home. There will be more interesting recipes at home. Don't forget to bookmark this page in your browser and share it with family, friends and colleagues. Thanks again for reading. Keep cooking!