In this recipe, mozzarella and butter are used which if eaten in moderation- may not affect one’s diet. Healthy is a relative term as are the various ways in which potato gratin is made. Dauphinoise is baked in a cream using thinly sliced uncooked potatoes, while potato au gratin is baked using pre-cooked sliced potatoes, layered in a cream and cheese sauce. No, potato au gratin and dauphinoise are not the same. What is the difference between potato au gratin and dauphinoise? Is potato au gratin and dauphinoise the same? Potato gratin is an oven-baked side dish, made with thinly sliced potatoes layered with a creamy sauce. What’s potato gratin? What is potato gratin made of? The best potatoes to use for gratin are floury potatoes like red or Yukon gold. What are the best potatoes to use for potato gratin?
The top should have béchamel sauce, mozzarella, and grana padano.ĭo not fill the casserole dish to the brim, as the sauce will make it all bubble and you don’t want to have a mess in the oven.Ĭover with foil and bake at 210☌ / 410☏ for 25 minutes (or until soft when pierced), then uncover and let it brown for a further 5 minutes.Īnd that’s it! Frequently asked questions about potato gratin or potatoes au gratin. Then on to the final layer which will be the same. Top that with slices of potatoes, then béchamel sauce, mozzarella, grana padano cheese, and some freshly ground black pepper (if using). Just enough to coat the whole surface area. I use small ramekins for individual portions however, you could use 1 small casserole dishĭrizzle a few tablespoons of béchamel sauce onto your baking dish. They should be softer but still firm enough to hold their shape without breaking. Add salt to the water and parboil the potatoes for 5 minutes. Peel your potatoes and slice them into 1/8 inch thick. I would suggest only using 30g Parmigiano Reggiano, since grana Padano on its own in my opinion leans more toward the mild side.
0 kommentar(er)
