VIDEO: Potato gratin with boiled potatoes

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For the potato gratin you can use the cooked potatoes use from the previous day. Other leftover ingredients also go well with the Casserole to process.

You should keep this in mind when making a casserole with boiled potatoes

It makes a difference whether you use boiled or raw potatoes for the gratin, so there are a few things to consider:

  • Because the boiled potatoes already have a large amount water you should prepare less sauce for the casserole. Otherwise the gratin will be too runny later.
  • The cooking time also changes, because the potatoes are already done and only need to be heated.
  • You should also keep this in mind for the additional ingredients. It is best to use what is cooked vegetables or meat or ingredients with a short cooking time.
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Recipe for the simple potato gratin

  1. Peel and cook the potatoes. You can also use jacket potatoes.
  2. Grease the baking dish with a little butter.
  3. Cut the potatoes into slices about five millimeters thick and distribute them in the form.
  4. Peel the onion and cut it into fine strips.
  5. roast meat In a pan without any additional fat, sear the diced ham and the onion until it is translucent.
  6. Then pour the milk and season the sauce with pepper, salt and nutmeg.
  7. Fold the grated Gouda cheese into the sauce and pour everything over the potatoes.
  8. Bake the potato gratin for about 30 minutes at 180 degrees Celsius in a convection oven. The gratin is ready when it has formed a nice brown crust.

Serve fresh mixed dishes to go with the potato casserole salad.

How to modify the potato casserole

The potato gratin prepared with the boiled potatoes can be varied in many ways:

  • Vegetarians can leave out the ham. Instead, the casserole can be freshened up with pieces of tomato.
  • Vegetables such as peas, carrots, Beans or broccoli. However, you should pre-cook this.
  • A firmer crust is created on the gratin if you also sprinkle Gouda on top.
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