Gratin dauphinois

Description

Delicious and easy casserole French potato with mushrooms and cheese.

Ingredients

Potatoes

1.5 kg
Garlic

1 tooth
Butter

20 g
Sour cream

200 g
Milk

1 cup
Yogurt

1 cup
Cheese

200 g
Crackers

1 Tbsp
Salt
Black pepper
Thyme
Nuts

Cooking

Peel potatoes, cut into thin slices. Garlic is also clean and cut into thin slices. Fry in a pan mushrooms. Large ceramic form for gratins lubricated with oil, sprinkle with grated breadcrumbs, thyme and lay out the slices of garlic.

Mix in pieluszki 2 teaspoons of salt, one-third teaspoon of pepper and one-third teaspoon of nutmeg.

The bottom of the form covered with a layer of potatoes and sprinkle with mixture of salt and spices.

Mix in a bowl sour cream and 1 Cup milk. Pour potatoes two tablespoons this mixture and sprinkle with one tablespoon grated cheese.

Again put a layer of potatoes, again sprinkle with salt and spices, pour sour cream mixture (2 tablespoons), put a layer of mushrooms (they were just 1 layer is enough).

Then again put the potatoes, sprinkle-pour, sprinkle with cheese. And another layer of potatoes. We again add salt and spices, pour the remnants of the sour cream mixture, pour in 1 Cup of yogurt, sprinkle with pinch of thyme and put in a preheated 200 degree oven for 45 – 60 minutes.

Then take out the pan from the oven and sprinkle the browned potatoes on top of the remains of grated cheese (should be decent).

Again put in oven and bake 15-20 minutes until a delicious Golden brown.

The same GRATIN

For submission it would be good to wait until the gratin to cool slightly and grab. So it looks prettier on the plate.

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