Potatoes au gratin

Potatoes au gratin
  • Serves: 0 People
  • Prep Time: 40 min
  • Cooking: 45 min
  • Difficulty: medium
Print

Potatoes au gratin

Ingredients

Directions

  1. ### Preparation ###
  2. Wash the potatoes. Put them in a saucepan (with their skin), cover them with water, salt and bring to a boil. Cook for 20 minutes.
  3. Meanwhile, steam broccoli for 10 minutes.
  4. Clean and chop the mushrooms and fry them in a pan with the oil, stirring for 5 minutes.
  5. Drain the potatoes and let them warm to handle without burning.
  6. Preheat the oven to grill position.
  7. Lightly drain the potatoes by reserving the flesh in a salad bowl.
  8. Add to this flesh 3/4 of the Emmenthal, bacon, mushrooms and broccoli. Pepper and mix.
  9. Fill the potatoes with the mixture and place them in a dish, wedging them against each other. Sprinkle them with the rest of Emmenthal.
  10. Bake and brown.
  11. Serve right out of the oven.

You may also like

Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla