Gratin of meat and vegetables
"Today is a holiday for girls". Of course, the holiday, because in the kitchen wielding my youngest son. He prepares a romantic dinner for your beloved and for the contest "Spring in the heart." I have romantic nature and humorous at the same time. There would simply be called "casserole", he wanted to be romantic, in the French manner. Forgive him Lord French for the culinary lapses. The title is also entirely on his conscience.


  • Minced meat

    500 g

  • Sausage

    100 g

  • Loin

    100 g

  • Vegetables

    500 g

  • Potatoes

    6 piece

  • Cream

    200 ml

  • Cheese

    200 g

  • Salt

  • Seasoning

  • Greens

  • Onion

    1 piece

  • Vegetable oil

    50 ml


At first braced himself.
Then made products. For starters, what is a gratin? (Information from the magazine "Gastronom"), the Word gratin French values he's a dime a dozen and some of them lead is not necessary for censorship reasons. Other possible, but cooking them far – for example, the mix match of the grater (the same one that is applied on matchboxes). Not very culinary and the meaning of "cream of society"; however, it is more like a watch – expression "cream of society" a long time. "Old brown bread" – it is edible and it is widely employed in a number of dishes (for example, as a component of gravy for some kinds of hot). Or, say, "the crust stuck to the bottom of the pot" – it's even tasty, if not very burnt. But the value that interests us and that is meant in a restaurant menu – "dish, sprinkled with cheese and fried in breadcrumbs". AU gratin (au gratin) – actually, this is the dish is baked after sprinkling cheese and breadcrumbs. With a delicious crust. It already gives some clarity, but still requires clarification. First, it is not "and" and "or": enough cheese, and only bread. Second, even they are not always needed in fruit and berry grating well do cream and sugar. Easily gives the desired gratin, that is the crust, and the ordinary Bechamel sauce in various versions. The main thing – to choose the temperature such that the resulting crust could be felt on the tooth, and eyes. The perfect color brown – gold. Light brown yet not to offend, but black will be the color of mourning for your chef's reputation is overexposed! And the crust not to burn through, and the core of the food is enough to propagate, use this technique: first, keep the dish in the oven at medium heat and then increase the temperature. Will popcat at 180 degrees, and then up to 230-250 will bring, so the crust turned out that gratin is.
Finely cut onions.
Roasting pan stuffing. If the meat is not fat, use vegetable oil. In this case, the stuffing mixed, oily, oil is not required.
Onions add to meat mixture. Perezhivaet. Solit.
I would stop here. But men's nature is such, it is necessary to remove all from the fridge. Finely cut smoked pork sausage.
Sends it to the mince.
Finely cut loin.
All mixes and perezhivaet.
The grater grates cheese.
Takes a baking dish. Spread a layer of frozen vegetables.
Pours cream, half a Cup enough. Here and gosh (the dog) could not stand, ran.
Sprinkle half of the grated cheese.
Spread on top of meat filling.
Cut thin slices of potato.
Spread on top of meat.
Sprinkle your favorite seasoning.
Pouring cream. Sprinkle with cheese.
Send in the oven at 180 degrees for 30 minutes and then at 220 ° C for 30 minutes.
Here, this gratin is ready.
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