Potato gratin recipes: tasty options to innovate in meals

If you stop to think about a food that is yummy, nutritious, versatile and good in every way, what would you think? Surely you thought about the potato and we understand you!

The potato is one of the most loved foods in the world and it’s no wonder! Its versatility gives rise to numerous tasty recipes, such as French fries, boiled potatoes, baked potatoes and potatoes au gratin. And if you are a fan of the latter, like us here in Guia da Cozinha, you must know our potato gratin recipes.

Usually recipes with potatoes are easy and practical to make, and therefore they are good for any occasion. Prepare the recipes below and try them yourself!

Potato au gratin recipes to try and approve

You will innovate in dishes and go beyond the obvious with the delicious recipes we have separated for you! They are practical recipes that will save you that day when you have no idea to do something different. Watch:

Bacon Grated Potatoes

Time: 50 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 800 g of diced potatoes
• salt to taste
• 300 g of diced fried bacon
• Butter for greasing
• Grated Parmesan for dusting

Cream

• 1 cup of cream cheese (200 g)
• 2 cups of milk (tea)
• 2 eggs
• 2 cups of grated mozzarella
• 1 cup Parmesan (grated).
• Salt and grated nutmeg to taste

Method of preparation:

1. In a pan, over medium heat, cook the potato slices in salted water until al dente.
2. Run and book. For the cream, in a bowl, mix the curds, milk and eggs.
3. Add the mozzarella, Parmesan, salt, nutmeg and mix.
4. Reserve.
5. To assemble, in a medium greased refractory, layer the potatoes, cream cheese, and fried bacon.
6. Repeat the layers until all ingredients are used up, ending with potatoes and cream.
7. Sprinkle with Parmesan and bake in a preheated medium oven for 15 minutes or until golden brown.
8. Remove from the oven and serve still hot.

Potato gratin with ham and cheese

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cups of milk (tea)
• 1 jar of cream (300 g)
• Salt, black pepper, grated nutmeg and oregano to taste
• 1 kg of peeled potatoes in slices
• 200 g of grated mozzarella
• 1 chopped tomato
• 150 g of ham or diced ham
• margarine for greasing

Method of preparation:

1. Put the milk and cream in a pan and season with salt, pepper and nutmeg.
2. Add the potato and bring to low heat.
3. Cook over low heat for 15 minutes and drain, reserving the cooking liquid.
4. Grease and line the bottom of a medium refractory with part of the potato.
5. Make a layer with part of the cheese.
6. In a bowl, combine the tomato, the ham, season with salt, pepper, oregano and spread in the refractory.
7. Cover with the remaining potato wedges and drizzle with the cooking liquid.
8. Sprinkle with the remaining cheese, oregano and bake in a preheated medium oven for 20 minutes or until golden brown.
9. Pick up and serve later.

Potato gratin with peppers

Time: 40 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

• 6 peeled potatoes, cut into thick slices
• salt to taste
• 1 piece of sliced ​​Calabrian sausage
• 2 tablespoons of butter
• 1 tablespoon of corn starch
• 1 and 1/2 cup (tea) of milk
• 1 box of cream (200g)
• 2 cups of grated mozzarella

Method of preparation:

1. Cook the potatoes in salted water until soft, drain and set aside.
2. In another skillet, over medium heat, fry the peppers in the butter until golden brown.
3. In a bowl, dissolve the cornstarch in the milk, pour it into the pan with the peppers and mix until it thickens.
4. Add the cream, season with salt and switch off.
5. Place the potatoes in a refractory, cover with the pepper sauce and sprinkle with the mozzarella.
6. Bake in a preheated oven for 15 minutes to brown.
7. Remove and serve.

Mashed potatoes with bechamel sauce

Time: 1 hour

Performance: 10 portions

Difficulty: easy

Ingredients:

• 1 package of ready-made white sauce
• 200 g of cream
• 1 kg of pre-cooked potato wedges
• 300 g of grated mozzarella
• margarine for greasing
• 50 g of grated parmesan for dusting
• Salt and oregano to taste

Method of preparation:

1. In a bowl put the béchamel, the milk cream and mix well.
2. Hit the salt as needed.
3. In a medium greased refractory place a layer of potatoes, half of the sauce mixture, sprinkle with salami and mozzarella.
4. Top with the rest of the potato wedges and the sauce, sprinkle with the Parmesan and oregano and bake in a preheated medium oven for 25 minutes or until golden brown and lightly browned.
5. Remove from the oven and serve immediately!

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.