Chicken gratin in the oven: recipe and ingredients

Chicken gratin is a type of old French dish that was prepared by peasants. The classic gratin is made from potatoes in a creamy sauce with spices and cheese, but over time, chefs began to add minced meat, bacon, mushrooms, chicken or fish to it.

A hearty and tasty dish can be served as a hot dish on a holiday table, or you can feed it to your loved ones for lunch or dinner.

With potatoes and champignons

This tasty and very aromatic dish will not go unnoticed by lovers of everything related to mushrooms. It has a relatively high nutritional value, which means you can feed your hungry family to the full. To prepare this casserole, you will need:

2 chicken fillets.
4 potato tubers.
10 small champignons.
1 white onion.
100 g cheese.
½ cup light cream.
Salt, spices and oil.

Even someone who rarely gets up to the stove can easily prepare a gratin with potatoes, chicken and mushrooms. The main thing is to observe the recommended proportions and adhere to the algorithm discussed below. First you need to process the meat. It is washed with cold water, dried, cut and placed in an oiled form. Thin slices of potatoes and champignons fried with onions are distributed on top in an even layer. All this is salted, seasoned, poured with cream and mashed with cheese. Prepare chicken gratin in an oven preheated to 180 0C for about forty minutes.

Chicken and tomato gratin

A very tasty and juicy dish will turn out if you add fresh or sun-dried tomatoes.

Ingredients:

chicken fillet – 250 gr.;
potatoes – 0.5 kg;
tomatoes – 300 gr.;
garlic – 1-2 cloves;
cheese – 150 gr.;
milk – 100 ml;
oil –70 gr.;
salt, spices.

Preparation:

Wash the chicken, cut into thin slices across the grain and place in a bowl.
Salt, pepper and add your favorite seasonings.
Peel the garlic and squeeze it onto the chicken using a press.
Stir and let stand for a while.
Peel the potatoes and chop into thin slices.
Grease a frying pan with oil, add potatoes and add a little salt.
Place chicken pieces on top.
Wash the tomatoes and cut into thin slices.
Cover the chicken with tomatoes, and if you use oil-dried tomatoes, drain off excess fat and cut the tomatoes into thin strips.
Grate the cheese on a coarse grater and pour it over the gratin.
Heat the milk in a saucepan, add a piece of butter, salt and add a pinch of ground nutmeg and turmeric.
Stir and pour into the pan.
Cover tightly with foil and place in a hot oven for forty minutes.
Remove the foil and let it brown for another 10 minutes.

With potatoes and sour cream

This hearty casserole is suitable for big and little eaters alike. It goes well with salads made from fresh seasonal vegetables and is a good option for a family dinner. To prepare it, you will definitely need:

300 g fresh chicken fillet.
200 g non-acidic sour cream.
125 g cheese.
4 potatoes.
1 white onion.
1 cup milk.
2 cloves of garlic.
Salt, seasonings and oil.

The washed and peeled potatoes are cut into thin slices and placed in one layer on the bottom of a greased pan. Pieces of poultry meat and onion half rings are distributed on top. The layers are alternated until all the ingredients are used. Finally, potato gratin with chicken is poured with a sauce consisting of milk, sour cream, salt, crushed garlic and spices, covered with foil and sent to the oven. After about forty minutes, the contents of the mold are carefully opened, covered with cheese and baked until an appetizing crust appears.

Chicken gratin ingredients:

chicken breasts - 2 pieces;
raw peeled potatoes - 4 tubers;
small champignons - 10 pieces;
milk or low-fat cream - about 5 cups;
hard cheese - 100 grams;
onion - 1 onion;
salt, pepper, curry - according to preference.

I suggest you try making this delicious potato gratin with chicken and mushrooms and a cheese crust (gratin from French “crust”). This dish has a unique aroma! And the chicken breast just melts in your mouth!

Potato gratin with chicken and mushrooms is an ideal option to diversify your everyday dinner with something hearty, tasty and truly unusual. This chicken gratin is prepared quite quickly and is completely worth the effort and time spent on it. At home, this dish turns out really juicy and appetizing.

You can independently adjust the number of layers in the gratin, the presence of spices in it, as well as the addition of other ingredients. For example, potato gratin with chicken will be even tastier if you add a layer of fried mushrooms to it.

Usually the meat layer for such a dish is made in the form of minced meat, but large pieces of baked chicken will taste more fully. The thinner you cut the potatoes, the more tender the gratin itself will be and the faster it will cook.

per 100 grams - 85.6 kcal, used - 12.67/2.11/4.41

Ingredients:

chicken breast 2 pieces;
potatoes 4 pieces;
champignons 10 pieces;
cheese 17% 100 gr.;
onion 1 piece;
milk ½ cup;
salt and ground black pepper to taste;
curry to taste.

Preparation:

1. Fry the mushrooms. 2. Cut raw chicken breast into pieces, potatoes into circles. 3. Place chicken and potatoes in a circle in a greased pan. 4. Place fried mushrooms and onion rings on top. Salt and pepper. 5. Dissolve the curry in milk and pour into the mold. Sprinkle with grated cheese. 6. Bake for about 40 minutes at 180 degrees. You can sprinkle with herbs.

Bon appetit!

For some reason, many people believe that it takes a lot of time and effort to prepare a delicious dish. Yes, sometimes you have to tinker with complex recipes. But what to do if time is short and scrambled eggs

and already incredibly tired of porridge? We'll tell you.

We are sharing with you a simple recipe for an incredibly tasty dish made from very simple ingredients. Potato gratin with chicken

- something you can pamper your family with for no reason. Chop the ingredients, throw them in the oven and voila!

With potatoes and bacon

Let us immediately warn you that this dish contains wine. Therefore, they should not be treated to the youngest members of the family. To make a flavorful and nutritious chicken gratin, you will need:

150 g bacon.
100 g fresh brie cheese.
200 ml dry red wine.
200 ml milk cream.
4 chicken thighs.
5 boiled potatoes.
2 cloves of garlic.
1 red onion.
Salt, seasonings and oil.

Onions and garlic are sauteed in a greased frying pan, and then complemented with pre-fried bacon and wine. All this is salted, seasoned and simmered for a short time over low heat. After about five minutes, transfer the contents of the frying pan into a heat-resistant form. Spread browned chicken thighs and sliced boiled potatoes on top. All this is baked at 200 0C for about half an hour, and then poured with cream, covered with brie cheese and wait another ten minutes.

With potatoes and spinach

This hearty, moderately spicy dish should interest those who haven’t had time to decide what tasty to cook for lunch. To feed your family with this gratin, you will need:

1 fresh chicken fillet.
4 potatoes.
2 juicy tomatoes.
1 clove of garlic.
1 cup of kefir.
1 bunch of spinach.
150 g cheese.
Salt, aromatic seasonings and deodorized oil.

The potatoes are boiled until half cooked, cooled, peeled, cut into thin slices and placed in a greased dish, at the bottom of which there are already pieces of chicken, previously marinated in a mixture of salted kefir and spices. All this is covered with chopped spinach, stewed in vegetable oil, and tomato slices. Finally, the future gratin is poured with a sauce made from kefir left over from marinating the poultry, crushed garlic and most of the cheese shavings. Cook the casserole at moderate temperature for about half an hour. Then it is mashed with cheese and returned to the oven for a short time.

Preparation

1 Wash the chicken breast, boil it in salted water (cook for 20 minutes). Cool the chicken meat and cut into thin slices.
2 Wash and peel the potatoes, pat dry with a paper towel and cut into thin slices.
3 In a deep bowl, beat sour cream, eggs and salt with a mixer. Grate the cheese on a coarse grater.
4 Take a rectangular baking dish and grease it with sunflower oil using a silicone brush.
5 Cover the bottom of the pan with potato slices, place a layer of chicken breast on top, sprinkle the breast with grated cheese, place layers in the same order until you run out of ingredients. The last layer should be potato.
6 Pour the egg-sour cream mixture over the dish and place in an oven preheated to 180 degrees for 35–40 minutes.

Potato gratin is a very simple treat that requires a minimum of effort and a small set of ingredients. It is prepared with different fillings: cheese, chicken, mushrooms, minced meat. There is a classic version - with cream, an Italian one - with chicken, and gourmets say that the original tastes best - “Graten Dauphinois” with garlic and spices.

With broccoli and green beans

Chicken gratin can be prepared not only with potatoes, but also with other vegetables. To create one of these variations of the famous French casserole you will need:

200 g of good cheese.
400 g fresh chicken fillet.
1 package frozen broccoli.
1 cup milk.
1 package frozen green beans.
1 tbsp. l. soft butter.
2 tbsp. l. flour.
2 tbsp. l. non-acidic sour cream.
Salt and curry.

Place pieces of chicken marinated in sour cream, green beans and broccoli one by one on the bottom of a refractory greased dish. Each layer is lightly salted and sprinkled with curry. All this is mashed with cheese, and then poured over with a sauce made from butter and hot milk ground with flour, and sent to the oven. Cook the casserole at 200 0C for no longer than forty minutes.

How to make potato gratin?

In French cuisine, gratins can be fish, meat, or vegetable. Potato gratin differs from casserole in its special, crispy crust. Baked in cheese sauce, although the original recipe did not include cheese. To make potato gratin perfect and appeal to every eater, you need to follow simple rules.

To make the crust creamy, mix cream with milk.
Potatoes are originally cut into thin round slices.
Parsnips and celery root add original flavor.
Meat and minced meat should be fried before baking.

Potato gratin - a classic recipe

Potato gratin with cheese and cream, according to the classic recipe - a dish that bakes perfectly and has a delicate taste. If the crust fries too quickly, you need to grease it with sour cream or cream. If it is burnt, the layer is cut off and renewed. Some housewives replace cream with mayonnaise.

Ingredients

potatoes – 1 kg;
cream – 200 ml;
milk – 100 ml;
nutmeg – 1 tsp;
garlic – 3 cloves;
oil – 2 tbsp. l.;
hard cheese – 100 g.

Preparation

Cut the potatoes into circles.
Heat the cream, add a third of the grated cheese, melt.
Add salt, crushed garlic and nutmeg.
Boil for 5 minutes.
Layer the potatoes, pouring the sauce over them.
Bake potato gratin with cream for 40 minutes.
Sprinkle with cheese and leave for 10 minutes.

Potato gratin with chicken

They make it with different additives, the most tender and tasty is made with chicken - this option is preferred by the Italians. The baking dish is chosen to be served in it; this rule has been preserved for a long time, since the crust was called gratin and considered a delicacy.

Ingredients

potatoes - 1 kg;
chicken - 500 g;
cheese - 400 g;
cream - 500 ml;
garlic - 4 cloves.

Preparation

Chop chicken and fry.
Cut the potatoes.
Add salt, pepper and garlic to the cream and boil.
Layer the potatoes and meat, pouring the sauce over them.
Bake for 40 minutes.
Sprinkle potato gratin with chicken with grated cheese.
Bake for 10 minutes.

Potato gratin with minced meat

The simplest option is potato gratin with minced meat; it is better to prepare the preparation yourself by grinding the meat. It tastes best if you mix beef and pork. It is recommended to pre-fry the minced meat. You need to cook at a moderate temperature so that high heat does not separate the cream.

Ingredients

minced meat – 400 g;
potatoes – 400 g;
paprika – 1 tsp;
onion – 1 pc.;
flour - 3 tbsp. l.;
vegetable oil – 2 tbsp. l.;
sour cream – 6 tbsp. l.;
butter – 70 g;
greens - 1 bunch.

Preparation

Cut the potatoes.
Lay out in layers: potatoes, minced meat, onions.
Grease with sour cream, sprinkle with herbs.
Cover with potatoes.
Mix paprika with sour cream and butter, pour in.
Grind butter with flour.
Sprinkle over potato gratin.
Bake for 40 minutes.

Potato and zucchini gratin

Connoisseurs of a vegetarian table will like it; you can add zucchini, sweet peppers and tomatoes. Nutmeg is a must, it enhances the taste of the food. To prevent the liquid from evaporating, some housewives bake it in foil, then remove it to form a crust.

Ingredients

potatoes – 800 g;
tomatoes – 6 pcs.;
sweet pepper – 3 pcs.;
zucchini – 2 pcs.:
cream – 400 ml;
hard cheese – 200 g;
nutmeg - 0.5 tsp.

Preparation

Chop tomatoes, peppers, zucchini and potatoes.
Layer the vegetables.
After every 3 layers, pour cream and sprinkle with cheese.
Sprinkle the top layer with herbs and nutmeg.
Bake for 1.5 hours.

Potato gratin with mushrooms

Another Lenten option is potato gratin with mushrooms; you can add champignons and oyster mushrooms. Wild mushrooms give a special flavor; they must be boiled first. They put green onions in the casserole, but you can replace them with onions. If the potatoes dry out or are still raw during baking, add cream.

Ingredients

potatoes – 800 g;
mushrooms – 200 g;
green onions – 30 g;
hard cheese – 100 g;
garlic – 2-3 cloves;
cream – 250 g;
nutmeg, paprika - 0.5 tsp.

Preparation

Chop potatoes, onions and mushrooms.
Layer potatoes, mushrooms and onions.
Dissolve crushed garlic in cream.
Pour over the casserole and sprinkle with spices.
Fill the top layer with cream.
Sprinkle with grated cheese.
Cover the mushroom and potato gratin with foil and bake for 30 minutes.
Remove the foil and leave for another 15 minutes.

Potato gratin in the oven can also be prepared with bacon. Suitable both raw and boiled-smoked. It is best to lightly crush the garlic with the flat side of a knife to release its juice, and then chop it. A few pieces of butter placed on the top layer at the end of cooking will help make the dish more tender.

Ingredients

potatoes – 500 g;
bacon - 6-8 strips;
onions – 2 pcs.;
milk – 100 ml;
cream – 100 ml;
garlic – 2 cloves;
hard cheese – 50 g.

Preparation

Cut the bacon into strips, dice the onion, and fry.
Divide the potatoes into slices.
Layer potatoes and bacon.
Make the top potato.
Mix milk and cream.
Dissolve crushed garlic, salt and pepper.
Pour over the casserole.
Sprinkle with grated cheese.
Bake for 30 minutes.

Potato gratin with fish

Those who don't really like meat will like gratin with fish and potatoes - a very simple dish, prepared with a delicate milk sauce. It is recommended to place the ingredients on a baking sheet with high sides and grease thoroughly with vegetable oil. White fish fillets are suitable: cod, hake, pollock, tilapia.

Ingredients

fish – 400 g;
potatoes –700 g;
milk – 500 ml;
butter – 50 g;
flour – 2 tbsp. l.;
lemon juice – 1 tbsp. l.;
nutmeg – 0.5 tsp;
hard cheese – 50 g;
greens - 1 bunch.

Preparation

Cut the fish fillet into pieces.
Sprinkle with lemon juice.
Cut the potatoes into circles.
Mix butter and flour.
Dilute with milk and boil.
Salt, pepper, add nutmeg.
Cook until thickened.
Layer fish and potatoes.
Pour sauce over each layer.
Bake the fish and potato gratin for 35 minutes.
Sprinkle with grated cheese and bake for another 10 minutes.
Sprinkle with herbs.

If you have problems with the oven or are running out of time, you can cook a quick version - potato in a frying pan. The difference with baked in the oven is the absence of a golden cheese crust. To make the taste more delicate, you need to dilute the cream with milk, and make the potato pieces of the same thickness.

Ingredients

potatoes – 500 g;
cream – 500 ml;
garlic – 2 cloves;
cheese – 100 g;
nutmeg - 0.5 tsp.

Preparation

Cut the potatoes into circles and dry.
Rub the frying pan with garlic.
Layer the potatoes.
Sprinkle each with spices and grated cheese, pour over cream.
Sprinkle with cheese.
Simmer over low heat for 25 minutes.

It is the most convenient to cook, it will stew perfectly and will not burn. You need to bake for half an hour, if there is a lot of mixture or the pieces are large, then 45 minutes. To prevent potato pieces from sticking together, you can soak them in cold water for 10 minutes. Gruyère is recommended for cheese, but other varieties are also included.

Ingredients

Gratin is a multifaceted and varied recipe, so everyone can choose the option that best suits their individual preferences. Supplementing a certain set of products with a cheese crust gives the dish a characteristic taste, appetizing appearance and maintains its juiciness.

With potatoes and fennel

The recipe discussed below will be a godsend for those who have not yet decided what delicious to cook for a family holiday. To make this delicious gratin you will need:

650 g chicken fillet.
450 ml Alfredo sauce.
600 g fennel.
1 kg of potatoes.
1 cup Parmesan.
2 cloves of garlic.
2 cups shredded yellow cheese.
¼ stick of butter.
½ cup milk.
Salt and seasonings.

Crushed garlic and half of the available potatoes, cut into thin slices, are distributed along the bottom of the greased form. The whole thing is covered with some of the mixture of Alfredo sauce, milk and chopped fennel, and then sprinkled with grated cheese. Place pieces of fried chicken and leftover potatoes on top. The future gratin is poured with sauce and cheese shavings, covered with foil and placed in a moderately heated oven. After about an hour, it is carefully opened, crushed with Parmesan and cooked for another thirty minutes.

Chicken and potato gratin

A very tender, melt-in-your-mouth dish according to a classic recipe, there is no shame in serving it on a festive table.

Ingredients:

chicken fillet – 500-600 gr.;
potatoes – 1 kg;
cream – 450 ml;
parmesan – 150 gr.;
cheese – 200 gr.;
milk – 100 ml;
oil – 100 gr.;
garlic – 2-3 cloves;
salt, spices.

Preparation:

Grease a deep baking tray or rectangular glass ovenproof dish with oil.
Peel and squeeze the garlic using a special press.
Distribute evenly over the bottom of the dish.
Pour the cream into a saucepan, add half the butter, and when the butter has dissolved, add one hundred grams of parmesan, grated on a fine grater.
Stir and leave in the saucepan for now.
Wash the chicken fillet and cut into small pieces, add salt and pepper.
Place a piece of butter in a frying pan and fry the chicken fillet pieces until lightly golden brown.
Peel, wash and chop the potatoes into thin slices with a knife or using a special grater.
Place some of the potato slices on the bottom of the prepared dish, slightly overlapping them so that the layer is dense.
Salt a little and sprinkle with spices.
Pour milk into a saucepan with creamy sauce and pour half the volume over a layer of potatoes.
Grate any cheese on a coarse grater and distribute half over the potatoes and sauce.
Scatter the chicken evenly on top.
Cover it with the remaining potato pieces, sprinkle with spices and salt, pour in the sauce and sprinkle with cheese.
Cover the mold with foil and place in a hot oven for an hour.
Remove the gratin, remove the foil and sprinkle the surface with the remaining Parmesan.
Place in the oven for another quarter of an hour to form a golden brown crust.

With rice

This delicious chicken gratin is quite tender and filling, which means even the pickiest eaters will enjoy it. To prepare it, you will need:

250 g long rice.
200 g chicken fillet.
30 g butter.
50 g of good cheese.
100 ml 20% cream.
2 tbsp. l. white flour.
Salt, broth, ground nutmeg, a mixture of peppers and deodorized oil.

The onions and rice are placed in a greased frying pan and heated, stirring constantly. As soon as the grains become transparent, they are poured with chicken broth and brought until half cooked. Heat-treated rice is placed in an oiled pan and covered with pieces of boiled chicken. All this is salted and supplemented with bechamel sauce made from flour, butter, cream and spices. The future gratin is poured with a small amount of broth and simmered under a lid over low heat. After about twenty minutes, they cover it all with cheese and wait until it melts.

How to prepare gratin?

Potato gratin, the recipe for which is considered to be the standard of French cooking, is prepared simply and without any frills. However, there are still certain subtleties that determine the taste characteristics of the dish and you need to remember them when starting to execute any recipe.

Potatoes should be chosen in the correct shape and cut into circles of equal thickness.
Cream gives the dish a special tenderness, and nutmeg is the main spice in its decoration.
Classic gratin is prepared with hard cheese, which must be of high quality and melt well.

Potato gratin - a classic recipe

Gratin "Dauphinois" is a classic of French cooking and the first among dishes of this kind that has the right to be considered the most authentic. This variation does not tolerate experimentation and at the slightest deviation from technology it already loses its individuality and turns into a banal, but undoubtedly tasty casserole.

Ingredients:

potatoes – 4 pcs.;
cheese – 100 g;
cream – 200 ml;
milk – 100 ml;
garlic – 3 cloves;
butter – 30 g;
laurel – 1 pc.;
nutmeg - a pinch;
salt pepper.

Preparation

Garlic and bay are fried in oil, cream, milk and nutmeg are added.
Place thinly sliced potatoes into the sauce and simmer until half cooked.
Place the slices in a mold, pour in the sauce, and place in an oven preheated to 170 degrees for 20 minutes.
Sprinkle the dish with cheese and place in the oven under the grill for 3 minutes.

Potato gratin with cheese and cream

Potato gratin with cheese, prepared taking into account the following recommendations, is a kind of simplified variation of the classic French recipe. Thinly sliced potatoes placed in a mold in layers are poured with cream sauce with grated cheese and baked until cooked.

Ingredients:

potatoes – 1 kg;
cheese – 100 g;
brie cheese – 100 g;
olive oil – 2 tbsp. spoons;
butter – 100 g;
cream – 200 ml;
salt, herbs, spices.

Preparation

The potatoes are cut thinly and placed in boiling water for 2 minutes.
Melt the butter, add olive oil, cream, grated cheese, salt, and herbs.
Place the potatoes in the pan, coating the layers with the creamy mixture.
Place slices of brie on top and place in the oven.
In 35 minutes the gratin will be ready.

Potato gratin with mushrooms

The gratin, the recipe for which is outlined below, is made with mushrooms, which are ideally combined with potatoes, creating a dish that is impeccable in all respects. If desired, you can omit mayonnaise at all or replace it with a portion of cream or sour cream, and boil the potatoes in water for 2 minutes to speed up the baking process.

Ingredients:

potatoes – 1 kg;
mushrooms – 500 g;
onion – 1 pc.;
hard cheese – 150 g;
cream – 250 ml;
mayonnaise – 60 g;
eggs – 2 pcs.;
dried garlic and basil - 1 teaspoon each;
salt.

Preparation

Mushrooms are fried in oil with onions.
The potatoes are peeled and chopped finely.
Mix cream, eggs and mayonnaise, seasoning with basil, garlic and salt.
Place potatoes, fried meat, and cheese in layers in a mold and pour the filling on top.
Bake gratin with mushrooms for 1 hour at 180 degrees.

Vegetable gratin

Potatoes are incredibly juicy. Zucchini can be replaced with eggplants, which must first be soaked in a saline solution for 20 minutes, and the vegetable composition can also be expanded by adding bell peppers or carrots. It is preferable to arrange the layers so that the potatoes are first and last.

Ingredients:

potatoes – 1 kg;
zucchini – 400 g;
tomatoes – 4 pcs.;
onions – 2 pcs.;
garlic cloves – 4 pcs.;
cheese – 200 g;
white wine – 50 ml;
bread crumbs - 1 cup;
oil – 2 tbsp. spoons;
salt, seasonings.

Preparation

Slice potatoes, zucchini, tomatoes, and onions.
Garlic is mixed with crumbs, wine, cheese and butter, seasoning to taste.
Arrange the vegetables in layers, covering each with a mixture of cheese and crumbs.
Top the dish with cheese and place in the oven for 45 minutes.

Chicken and potato gratin

A delicious gratin, a simple recipe for which will be discussed next, is prepared with diced chicken fillet. Vegetable ingredients (potatoes and carrots) can be chopped into thin slices or grated on a coarse grater, squeezing out the juice a little. The finished result will delight you with the excellent taste of the food.

Ingredients:

potatoes – 1 kg;
chicken fillet – 1 kg;
tomatoes – 2 pcs.;
onions – 3 pcs.;
bell pepper and carrots – 1 pc.;
garlic cloves – 2 pcs.;
hard cheese – 300 g;
cream – 400 ml;
eggs – 3 pcs.;
salt, spices, oil.

Preparation

Grind chicken and vegetables.
Eggs are mixed with cream, cheese and garlic and seasoned.
Saute the onions and carrots in oil, and boil the potatoes for 3 minutes in water.
Place potatoes, chicken, roasted chicken, peppers, tomatoes in layers in a mold and pour the creamy cheese mixture over everything.
Bake chicken gratin for 40 minutes at 190 degrees.

How to make cauliflower gratin?

- a recipe close to the classic one, but instead of traditional potatoes, in this case cabbage inflorescences are used, which are first boiled in a mixture of milk and water to obtain a milder taste. After this, all that remains is to put the vegetable in a mold and brown for 15 minutes.

Ingredients:

cauliflower - 2 forks;
milk – 1 l;
cheese – 200 g;
butter – 50 g;
garlic cloves – 4-5 pcs.;
cream – 200 ml;
salt, pepper, nutmeg.

Preparation

Milk is diluted with water, salted and boiled in the inflorescence mixture for 7 minutes.
Transfer the vegetable into a mold and pour in a seasoned mixture of cream, cheese and garlic.
Place the container in the oven for 10 minutes, then top with cheese and let bake for another 5 minutes.

Eggplant gratin - recipe

Gratin, the recipe for which you will learn below, will amaze you with its refined taste, lightness and amazing piquancy. The basis of the dish is that it goes harmoniously with spicy tomato sauce. The components are baked in a mold with cream and grated cheese, which makes the dish as complete as possible.

Ingredients:

eggplants – 1 kg;
canned tomatoes – 400 g;
onions – 2 pcs.;
cheese – 150 g;
oil – 50 ml;
garlic cloves – 2 pcs.;
cream – 400 ml;
parsley – 1 bunch;
dried basil – 1 teaspoon;
salt pepper.

Preparation

Fry onion and garlic in oil, add chopped tomatoes and simmer for 10 minutes, seasoning with salt, pepper and basil.
Fry eggplants cut into circles on both sides.
The cream is reduced by one and a half times, adding ½ cheese and parsley, salting to taste.
Make an eggplant gratin by placing the eggplants in a mold in layers with tomato sauce and grated cheese.
Pour in the ingredients and bake for 30 minutes.

Fish gratin

For fish lovers, a simple dish with hake or pollock, which must first be thawed and removed from all the bones. In this case, sour cream is used to prepare the filling, which can be replaced with cream if desired. In just an hour, a delicious treat for 8 people will be on your table.

Ingredients:

hake or pollock – 1 kg;
potatoes – 1 kg;
sour cream – 300 g;
cheese – 300 g;
eggs – 3-4 pcs.;
soy sauce – 20 ml;
seasonings for fish;
salt, pepper, herbs.

Preparation

The potatoes are peeled and cut into slices.
Prepare the fish fillet and season with spices.
Place the potatoes and fish in layers in a mold, crushing them a little with cheese and herbs.
Beat eggs, mix with sour cream, soy sauce and cheese shavings.
Pour the mixture into a mold and bake the gratin with fish at 180 degrees for 50 minutes.

With zucchini

Chicken gratin, made using the technology discussed below, contains a large amount of vegetables. That’s why it turns out not just tasty, but also incredibly healthy. To prepare it, you will need:

800 g poultry fillet.
300 g high quality cheese.
150 ml milk cream.
2 zucchini.
2 slices of loaf.
2 eggs.
1 juicy carrot.
1 white onion.
Green beans and green peas (to taste).
Salt, aromatic seasonings and deodorized oil.

Fried zucchini rings and a mixture of sautéed vegetables (beans, carrots and onions) are laid out in layers in a greased pan. All this is covered with pieces of browned chicken, green peas and poured with a sauce consisting of cream, eggs and half of cheese shavings. Now that everything is almost ready, you can proceed to the next stage. The future gratin is sprinkled with a mixture of crumbled bread and the remaining grated cheese, and then placed in the oven. Cook it at 160 0C until a crispy crust appears.