Gratin is a French dish that resembles our casserole. It may consist of a variety of ingredients. Often used for stuffing stuffing. This is one of the most convenient and tasty options. Here you can get acquainted with the best recipes.
Gratin with minced meat - general principles of cooking
Minced meat can be used differently and not only from meat. With fish, too, it turns out quite well, if you combine the right products. Below is a very interesting recipe. You can add various spices, vegetables, eggs, cheese and other ingredients to the filling. Amazingly obtained with mushrooms. Types of additives depend on personal taste and instructions in the recipe.
Very often, gratin is made from potatoes. It is used in its raw form, it is not necessary to boil or stew anything. But there are recipes with zucchini, eggplant, cauliflower (and broccoli). The casserole is prepared in a greased form, the stuffing is laid once in the middle. Usually used fill. Classic gratin is covered with flour crumb with butter, but often simply replaced with cheese, sometimes ground croutons are added.
Gratin with minced meat and potatoes
This recipe gratin can be called a classic. Be sure for the casserole need sweet paprika. We buy the stuffing or we do it ourselves; it is possible not to chop the meat too small, we use a large mesh in a meat grinder.
Ingredients
· 0.4 kg minced meat;
· 4 potatoes;
· 1 tsp. sweet paprika;
· 1 onion;
· 3 tablespoons flour;
· 2 spoons of vegetable oil;
· 6 tablespoons sour cream;
· 70 g cream;
· Greens, salt.
Method of preparation
1. Peeled potatoes need to be cut very thin. You can chop float. Spread half in a baking dish. Sprinkle, sprinkle with pepper.
2. Lay out a layer of salted minced meat, flatten.
3. Onions need to be cleaned and cut into very thin rings, spread out on top of the stuffing. 4. We grease this layer with sour cream, exactly half of the norm should go away. We send on it chopped greens. It can be dill, parsley and even cilantro. Next fall asleep the remaining slices of potatoes.
5. Mix the paprika with sour cream and add vegetable oil, pour in 0.3 glass of water. Mix the salt, coat the top potato layer. All residues are poured from above.
6. Mix butter and grind with flour. Sprinkle gratin evenly.
7. It's time to send the dish in the oven. Bake until fully cooked. At the end, you can turn on the top grill so that a pretty crust appears.
Gratin with minced meat and zucchini
Vegetable option gratin with minced meat. In the basis of zucchini and creamy flour sauce. It turns out incredibly gentle, light, but quite nutritious dish. Its caloric content will largely depend on the fat content of minced meat and cream. To reduce, you can take chicken breast and milk.
Ingredients
· 500 grams of minced meat;
· 40 g of flour;
· 600 ml of cream;
· 50 g butter;
· 3 tomatoes;
· 1 pepper;
· 2 cloves of garlic;
· Basil as desired.
Method of preparation
1. Start with the sauce. Fry the flour in the butter, drive the cream, stir and cook until boiling. As soon as the mass starts to "spit" off. Salt and squeeze garlic. Adding other spices is welcome.
2. Peel and chop all the vegetables. Better to make records. Zucchini immediately divided in half and send one part in the form, pepper, salt.
3. Lay the stuffing, season it with spices. You can add basil. Pour over cooked sauce to soak the meat layer. Many do not need to add, just three full spoons.
4. Next, lay out chopped peppers, then slices of tomatoes. Also lightly coat with sauce.
5. Close the zucchini plates. Pour the remaining creamy sauce. Optionally, you can sprinkle with cheese or make crumbs from flour and butter, as in one of the recipes above.
6. It remains only to bake gratin until ready.
Gratin with minced meat and eggplants
The second variation of gratin with minced meat, but it will be prepared in a completely different way from zucchini. This vegetable has a different consistency, requires its own spices and has its own characteristics. Minced meat for the French take chicken or meat. Fresh garlic, if necessary, can be replaced with a dry analog. Ingredients
· 2 eggplants;
· 3 tomatoes;
· 500 grams of minced meat;
· 5 cloves of garlic;
· 110 g sour cream;
· 70 g of cheese;
· 60 g of flour;
· 50 g of oil;
· Spices;
· Oil for frying.
Method of preparation
1. Rinse the eggplants. Since they are often bitter, sprinkle with salt and let stand. Then wash and carefully wring out. Can be dried on napkins.
2. Heat some oil in a frying pan, fry the circles on both sides. Sprinkle with flour, if desired. Cooking on high heat until light crust, do not need to bring the vegetable to softness.
3. Cut the tomatoes in circles. In sour cream squeeze garlic. Mince seasoning with spices.
4. We put half of eggplants in the form, we grease a little with sour cream sauce with garlic. If the vegetable was soaked, then do not salt. We distribute the mince after it, a thin layer of sauce on it, and then eggplants again. We spread on them mugs of tomatoes.
5. Coat the dish with the remaining sour cream.
6. Rub or just chop the butter and flour, add the chopped cheese. Stir together, and then pour the casserole. Cooking 35 minutes at 200 degrees.
Gratin with minced meat and mushrooms
A hearty version of gratin with champignons. These mushrooms can not boil or fry. Without this, they prepare well and quickly enough. But it is the correct preliminary preparation gives the desired taste, enhances the flavor.
Ingredients
· 4 potatoes;
· 200 g of champignons;
· 300 g minced meat;
· 80 g sour cream;
· 2 spoons of crackers;
· 70 g of cheese;
· 2 spoons of butter;
· 2 bulbs.
Method of preparation
1. Chop one onion finely, add to mince or twist together with meat. The second head is crumbled thin straws. We are not adding anything yet.
2. Washed mushrooms should be finely cut into slices. Pour the oil into a large frying pan, warm it up, only after that pour the champignons and fry for two minutes on high heat for exactly two minutes, stir it.
3. Prepare the potatoes in the standard way, that is, cut them into thin slices, divide them into equal two parts. We spread the first layer of the French casserole. We add a little salt. 4. Now comes seasoned minced meat. We crush it, scatter the previously prepared pieces of mushrooms. Mushrooms sprinkle with onions, which we have left.
5. Cover with potatoes. Mix sour cream and 50 ml of water. Pour over the top, bake for half an hour.
6. Mix the grated cheese and crackers. Sprinkle the dish. Cook some more, about 15 minutes.
Fish Gratin with minced meat
The option is very interesting gratin with fish. Cooking stuffing or buy. You can use any kind or even a mixture. At the heart of potatoes, indicated the number of tubers of medium size. For lubrication will be used a mixture of sour cream with mayonnaise. If necessary, you can take a product of one type.
Ingredients
· 500 g of minced fish;
· 6 potatoes;
· 1 onion;
· 3 tablespoons sour cream;
· 3 spoons of mayonnaise;
· 110 g of cheese;
· 2 spoons of butter.
Method of preparation
1. Slices chop potatoes. We spread half in shape, with a diameter of at least 25 centimeters. Season with spices.
2. Pepper mince and salt. Spread it on the potatoes. Sprinkle with onion sliced with thin half rings. From above on it we rub butter. You can melt and just pour.
3. Mix mayonnaise and sour cream. Lightly grease the onion layer and cover with the remaining potatoes. Straighten the plate.
4. Fall asleep the whole dish with grated cheese. In the remaining mixture of mayonnaise and sour cream, add 70 ml of water. Stir and pour gratin.
5. Bake until done at 180 degrees. If the top is lightly browned, then at the end you can add the temperature.
Gratin with minced meat and cauliflower
Option without layers. It is possible to take frozen or fresh cauliflower for such a dish. In the second version, we divide the head into small inflorescences. Moreover, this recipe also works great with broccoli. Why not try?
Ingredients
· 600 g of cauliflower;
· 2 eggs;
· 180 ml of cream;
· 250 g minced meat;
· 1 onion;
· 120 grams of cheese;
· Spices;
· 4 spoons of crackers;
· 2 spoons of butter. Method of preparation
1. Throw cabbage inflorescences into boiling water and cook for two minutes. No need to cook for a long time. But raw vegetable is better not to use. Drain into a colander, let the cauliflower cool and the water drain.
2. Peel the onions, chop finely, mix with minced meat. Season with salt. We roll up small balls like meatballs.
3. Lubricate the form, cover a sufficiently thick layer of crackers. We spread cabbage inflorescences and meat balls. You can layers, but better mixed.
4. Mix the cream with the eggs. Rub cheese and add. You can squeeze the garlic here or pour a little dill.
5. Pour gratin prepared mixture. Leveling. Sprinkle with crackers, quite a bit.
6. We send to be baked. Preparing a French dish 35 minutes at 190 degrees.
Gratin with minced meat - tips and tricks
· If the gratin is made from potatoes, then no need to spare the butter. This vegetable loves it, it turns out tastier and more tender. When using zucchini can reduce the amount of fat.
· In many dishes, cream can be replaced with sour cream, sometimes they are mixed. There are options that are great with mayonnaise.
· Gratin should be not only tasty, but also enjoy the view. It is important that the crust does not burn. If it is fried too quickly, you can smear with mayonnaise, sour cream, or refresh the layer. If it is burnt, it is better to carefully remove the layer until the flavor is transferred to the dish.
