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Potato Gratin
Potato Gratin
4.2
3 Reviews.
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In this classic gratin recipe thinly sliced potatoes make it really creamy, and the cheese will become crispy on the top.

Ingredient List for 4 servings:
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500 gr Potatoes
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1 small Onion
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150 gr Grated cheese
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200 ml Cream
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1 teaspoon Salt
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1 teaspoon Black pepper

Oven temperature:
225 degree Celsius
Instructions:
Button Potato Gratin
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Heat up the oven to 225 degree Celsius.
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Peel and slice the potatoes in thin slices.
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Peel and cut the onion in thin slides.
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Grate the cheese.
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Put 1/3 of the potatoes like a layer in the oven form.
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Put half of the onion on top of the potatoes.
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Sprinkle 1/3 of the salt and pepper on the potatoes.
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Sprinkle a thin layer of the cheese on the potatoes.
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Put a new layer of 1/3 of the potatoes, add the rest of the onion, some cheese and 1/3 of the salt and pepper on top of the other layer in the oven form.
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Make a third layer of the rest of the potatoes, and the salt and pepper.
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Pour the cream evenly on the gratin.
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And the last part is to sprinkle the last of the cheese evenly on top of the gratin.
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Put the gratin in the middle of the oven for 40 minutes.
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Take out the gratin and serve it warm.

A selection of recipes from the same country.
This recipe is from France
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
This homemade Cake Salé with blue cheese and walnuts is prepared in just a few minutes. It is easy to make, so you don’t need to be a baking expert to bake this cake from scratch. The result is a soft and moist bread filled with cheese and nuts. Can be served as a starter, appetizer, picnic food or as part of a buffet and is mostly eaten cold. The cake is also known as Savory cake or salty bread.
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
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