Potato gratin in a pot
Votes: 3
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Potato gratin in a pot - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Butter, room temperature, for the molds
- 1 1/4 cups grated aged cheese Cheddar
- 1/2 tbsp. grated parmesan cheese
- 1 tbsp. l. finely chopped chives
- 1/4 teaspoon wheat flour
- Pinch cayenne pepper
- 700 g potatoes, peeled
- Coarse salt and freshly ground black pepper
- 1 tbsp and 2 tbsp heavy cream
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Recipes with similar ingredients: cheddar cheese, Parmesan cheese, chives, flour, ground cayenne pepper, potato, cream
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Generously grease six ceramic baking dishes with a capacity of 170 - 220 ml with butter.
- In a large bowl, combine the cheddar, Parmesan, chives, flour, and cayenne pepper. Thinly slice the potatoes and add them to the cheese mixture. Add 1 teaspoon of salt and a pinch of black pepper and stir.
- Place the potato mixture into the prepared pans and pour the cream over the top.
- Place the molds on a baking sheet, cover each mold with foil, and place in the oven. Bake the potatoes until they begin to soften, about 40 minutes. Increase the oven temperature to 220°C (425°F), remove the foil, and continue baking the potato gratin until golden brown, 15 to 20 minutes.
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