Gratin is a potato dish and essentially casserole. This dish, or rather cooking technology, comes from France and literally translates as “crust” (fr. Gratin). The French designate this term as meat and vegetable casseroles, so are sweet dishes, the main condition is the presence of a crispy crust. Like most festive dishes, gratin is exposed for filling the table. This wonderful potato casserole will become decorating the table as a separate dish, and as a side dish to the main one, e.g. pork or lamb. Nutrition value per serving: (total 6) Calories 237, total fat 8.5 g, saturated fat g., proteins 7 g., Carbohydrates 33 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 2 час. 25 minutes Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. waxy potatoes, peel
- 4 large cloves of garlic, grind into gruel
- 3 tbsp. l olive oil and optionally for spraying
- 1 medium onion, cut into slices
- 1 red bell pepper, remove the peel with seeds and dice
- 1/4 Art. dry white vermouth
- 1 tbsp. water
- 0.5 tbsp. chopped basil leaves
- 450 gr tomato cream
- 1/3 Art. grated parmesan
Recipes with similar ingredients: potatoes, bell peppers, garlic, onions, plum tomatoes, parmesan cheese, basil, vermouth
Recipe preparation:
- Preheat the oven to 175 ° C.
- Take 1 clove of garlic and completely coat with 1.5 l. large oval baking dish. Lubricate the insides of the mold some olive oil. Garlic clove remaining chop finely.
- Preheat the remaining olive oil in a saucepan on average the fire. Add garlic, onion and bell pepper, season with salt with pepper and cook about 8 mn. until the vegetables are soft. Pour in vermouth and simmer until half of it evaporates.
- Using a shredder or vegetable cutter, chop the potatoes slices approximately 3 mm thick. and put them in the pan with water salt, pepper to taste. Bring to a boil on moderate to high heat and, stirring, simmer for about 2 minutes, until the mixture slightly thicken. Add basil in the end.
- Transfer the resulting mixture into a prepared mold for baking and shake shape to evenly distribute potatoes. Season with salt and pepper. Cut the tomatoes into slices 6 mm and lay them like tiles on top of potatoes. Sprinkle salt with pepper and drizzle with olive oil.
- Bake without lid for about 1.5 hours until the potatoes will become soft. Sprinkle cheese on top and bake until it becomes golden and does not start to bubble, for about another 15 minutes. more. Remove the pan from the oven and let it cool for 10 minutes. before serving. You can also serve this dish. cooled to room temperature.
