Potatoes "Gratin Dauphinois" with a Russian accent in the Princess 115000 pizza maker

Category: Vegetable and fruit dishes
Kitchen: french
Gratin Dauphinois potatoes with a Russian accent in the Princess 115000 pizza maker

Ingredients

raw potatoes 5-6 pcs, about 1 kg
cream 10% 500 ml
cheese (ideally hard) 150-200 gr
butter 50 g
garlic 2-3 teeth
salt, pepper, dried mushroom powder
dill-parsley

Cooking method

  • Cut the potatoes into thin slices (I cut them on the Berner)
  • Grind the garlic in mashed potatoes with salt with a knife or in a mortar.
  • Grate cheese.
  • Gratin Dauphinois potatoes with a Russian accent in the Princess 115000 pizza maker
    In a saucepan, bring butter, garlic and cream to a boil, add potatoes and simmer for about 7 minutes, add ground pepper, dried mushroom powder, chopped dill and parsley.
  • Gratin Dauphinois potatoes with a Russian accent in the Princess 115000 pizza maker
    5. Grease a form with butter and put the contents of a saucepan, sprinkle with cheese on top.
  • Gratin Dauphinois potatoes with a Russian accent in the Princess 115000 pizza maker
    Bake for 20 minutes, then hold closed for 5-7 minutes.

The dish is designed for

3-4 servings, but if no one sees, you can easily in one person

Time for preparing:

with preparation about 1 hour

Cooking program:

pizza maker Princess 115000

Note

Today the sky breathed sooo in autumn and we wanted something warm and fragrant. The oven was busy and decided to cook the Princess's favorite gratin.
An authentic recipe, of course, with the addition of nutmeg. But I didn't have it, so parsley, dill and dry mushrooms were added.
How delicious it was!
The recipe is taken from Olga Baklanova's Culinary Blog.

Elena Tim
Oh, just the recipe for me!
Very beautiful potatoes!
Lily, and if you do not pre-stew the potatoes, but immediately mix everything and put it in the Princess, will it not work?
Rada-dms
I can imagine the taste of such a potato - fragrant and tender !!! Thanks for the new version !!! Be sure to bookmark !!
liliya72
Elena, I did something, maybe I was lazy or decided to lose weight - I don't remember. Only then should the potatoes be cut on a "thin" grater. Of course, it will turn out drier, but for lovers of cheese crust the most THAT!
Elena Tim
Quote: liliya72
it will be drier

Yeah, yeah, wrote down: "buitpasuuusha ..."
Thank you!
My husband just sooo loves baked potatoes with cheese. Boom to cook.
liliya72
Elena Tim, the beauty of the pre-stew option, except that it's a classic recipe that boiled potatoes can be set aside and cooked the next day.
Elena Tim
Quote: liliya72
boiled potatoes can be set aside and cooked the next day.
Eh, I will not live ... with a herring of a gobbler.
Lan, I will try to do everything according to the recipe first, and then I will compare.
Olga VB
Quote: Elena Tim
I will try to do everything according to the recipe first, and then I will compare
Lenkin, and reporter, pazhalsta, provide
Otherwise, I also immediately thought about reducing some of the preliminary stages.
Elena Tim
Kanesh, as I’m going to do, I’ll gallop, don’t manage to do it.
Angel with horns
Quote: Elena Tim

Oh, just the recipe for me!
Very beautiful potatoes!
Lily, and if you do not pre-stew the potatoes, but immediately mix everything and put it in the Princess, will it not work?
Palucitza. This is how I made raw potatoes with meat and fish. Mushsh said that it is possible without meat.
Irgata
Quote: Elena Tim
but if you do not pre-stew the potatoes, but immediately mix everything and put it in the Princess, it will not work
work out !! I often cook this type of potatoes - that is, pour cream = awesomely tasty - and bake and fry, and the potatoes themselves are soft, melting turns out to be - I cook almost gratin
Song
To bookmarks! Definitely!
Olga VB
We recently had dinner with this thing.
Made in princesses without first boiling potatoes.
Out of liberties: I added pieces of boiled turkey breast and her broth to the filling.
Vkusnaaaa!
Thank you, Lilechka!
MariV
The recipe is taken from Olga Baklanova's Culinary Blog
- ehha, and we have enough of these dauphines on the forum.
liliya72
Olga VBThanks for your interest in the recipe! Well, you finally can do a great job: both the first and, I'm not afraid of this word - the second!
Olga VB
Nooo, the first was not: there was not much broth, it was all absorbed along with cream and butter.
I cooked in shape. I put it in a cold princess, first for 20 minutes, then turned it off for 7 minutes, then turned it on for another 7 minutes.
But my potatoes were red. I think that with yellow everything would sooner be ready.
degteva
liliya72, Lily thanks for the recipe. Nothing complicated, but delicious. I cooked something like this before in Princesk, but I didn't boil the potatoes and it turned out drier and a completely different taste. And then I cut the carrots to the potatoes and brought the carrots to a boil in water in circles on the combine and didn’t cook them, spread the village sour cream with milk, added garlic, poured potatoes with carrots, by the way, put raw zucchini on the edge, covered it with cheese. After 15 minutes it was ready. The smell is amazing, the taste is awesome, I even refused the meat for such a side dish. For me, this is a completely independent dish. thank you very much
liliya72
degteva, thank you for rating! glad you liked! It also seems to me that new aromas arise when potatoes are stewed. (Dauphins about devour, they were not fools to eat)!

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