Gratins are good and can be varied with different vegetables. I have done a gratin with cabbage, which is so incredibly good, cauliflower-broccoli gratin, eggplant-feta gratin earlier
This gratin is so good, in fact I think it is tastier than potato gratin. I used a flavored cream cheese and I think it was one of the reasons that the gratin turned out be so good
750g Vivaldi potatoes (choose evenly sized ones) 25g butter, plus extra for greasing 1 large or 2 medium shallots, finely sliced 1-2 garlic cloves, crushed 110g shredded ham hock 300ml double cream 200ml whole milk 1 tbsp wholegrain mustard (if you love it, add a bit more) 2 tsp thyme leaves
Jag fastnade för ”Potatisgratäng dauphinois” för att den såg så intressant upplagd ut (när jag gjorde den så blev det inte riktigt likadant, men det är ju en småsak egentligen
Southern Finland, thanks to my godmother and the inspiration to the gratin. Kantarellerna jag använt kommer från södra Finlands skogar, tack till min gudmor och inspiration till gratängen kommer från Erika
) This dish I call gratin because I used soy cream instead of eggs and milk. Macaroni Gratin. En god vardagsmat är makaronilåda, en maträtt som jag växt upp med
A few years ago I was not sure if I liked it or not but nowdays it's a lovely veggie that can be an ingredient in many different meals, everything from salads and smoothies to pies/quiche and gratins
Eggplant is good and I gladly eat it in gratins, melanzane alla parmigiana or ratatouille. In today's recipe I have made a gratin and added feta and parsley
Kommentarer
Logga in eller Registrera för att kommentera.