Potato Casserole Recipe – Cleverly prepare a quick Gratin
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article I show you the fast Potato Casserole Recipe.
It comes from my first cookbook: Der Minutenkoch – schmeckt.schneller.
I have optimised and refined the dish many times in recent years.
In addition to potatoes as the main ingredient, courgettes are also added to the casserole.
With a little skill you can prepare it in less than 15 minutes.
Then the oven does the work and you can dress up for dinner.
I wish you all the best and look forward to your comments at the end of this page.
Table of Contents
1. Recipe Potato Casserole
Here is the recipe for the wonderful gratin.
I wish you success and a good appetite.
Comments are welcome, write me at the end of the page.
Potato Casserole
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare potato casserole.
Ingredients
| 2 | pc | clove of garlic |
| 1 | pc | onion |
| 0,4 | l | Cream (you may also use soy sauce) |
| 1 | pc | vegetable broth cube |
| 1 | tsp | Salt |
| 6 | pinch | white pepper |
| 4 | pinch | nutmeg |
| 3 | pinch | Cayenne pepper |
| 2 | pinch | curry (yellow Madras Curry gives a tasteful depth) |
| 6-8 | pc | Potatoes (I use a waxy potato variety) |
| 25 | g | butter (soft) |
| 1-2 | pc | Zucchini |
| 150 | g | grated Emmentaler (cheese is optional! also Gouda, blue cheese, Parmesan, Pecorino) |
Equipment
Instruction
Prepare onions
Preheat the oven to 200°C.
Peel and chop the garlic and onions.
Sauté onions
Put onion cubes and garlic cubes in a saucepan.
Prepare sauce
Add the cream, vegetable stock cubes, salt, pepper, nutmeg, cayenne pepper and curry and bring to the boil.
Mix the cream stand with a hand blender and leave to stand for 5 minutes.
Cut the courgettes into long, thin slices or plane them evenly.
A thickness of 2 mm is ideal.
Prepare zucchini
Cut the courgettes into long, thin slices or plane them evenly.
A thickness of 2 mm is ideal.
Prepare potatoes
Peel the potatoes.
Cut the peeled potatoes into 3 mm thick slices.
Prepare casserole
Spread a casserole dish with the butter.
Fill casserole
Place a layer of potato slices in the buttered casserole dish in a fan shape.
Then a layer of courgettes.
Finally, place a mixed layer of zucchini slices and potato slices in the oven dish.
Pour the cream stand through a sieve over the potato gratin and distribute the liquid by shaking lightly.
Bake and serve
Put the potato gratin in the oven for 25-30 minutes.
Reduce the oven temperature to 175°C.
Then optionally sprinkle with the finely grated cheese.
Cook the potato gratin for another 10-15 minutes.
Cooking test:
Pierce the potato gratin with a meat fork without resistance, and the potato gratin is ready!
Remove the potato gratin from the oven, portion and serve.
Courses
Cousine
Keyword
2. Calories and Nutritional Values at a Glance
3. Shopping List for Potato Casserole
You need for the potato gratin:
- waxy potatoes
- courgette
- cream
- garlic
- vegetable broth (cubes or powder)
- salt, pepper, cayenne pepper and nutmeg
- some cheese, for example freshly grated Emmentaler for the finish
The exact quantities can be found at the bottom of the page.
Potato gratin potato variety: Use a waxy potato variety for potato gratin and potato gratin.
Potato casserole Tip from Chef Thomas Sixt
4. Professional Cooking Tips for Potato Casserole
Please observe the following preparation tips during preparation:
- Use a waxy potato variety.
- Plane the peeled potatoes evenly thin with a kitchen plane.
- The thinner the potatoes and courgettes are planed, the faster the casserole is ready.
- Cut additional vegetables such as zucchini, mushrooms or eggplant into thin slices.
- Put the spinach in a thin layer because the spinach leaves a lot of water.
- At best, fry the vegetables briefly beforehand to reduce the risk of the casserole becoming watery.
- Always place other vegetables between a generous layer of thinly sliced potatoes.
- Sprinkle the cream sauce vigorously with salt, pepper, cayenne and optional broth.
- Season to taste very salty, as the potatoes always need a lot of salt.
- With cheese you can try out new things flexibly, Emmentaler, Gouda, light blue cheese, Parmesan or Pecorino fit excellently.
- Put the cheese on the casserole at the end and gratinate briefly.
- I prepare this casserole classically without cheese!
- Decorate the potato gratin with various herbs such as marjoram, fried sage or parsley.
- Cook the last 10 minutes some cocktail tomatoes, lying on the casserole with, this is a great color game!
Vegetarian Gratin and Side Dishes
This potato gratin is vegetarian and creates variety at the dining table.
I like to serve a colourful leaf salad with the potato gratin.
So the creamy preparation with cream finds a refreshing addition.
Always wash the salad thoroughly, then spin dry and marinate with a simple vinegar-oil dressing.
Tomatoes, radishes and other vegetables are an excellent accompaniment.
5. More Ideas
Casserole:
Vegetable Lasagna
Stuffed Peppers Vegetarian Recipe
Cauliflower Casserole Recipe as Vegetarian Lasagne
Lasagna Recipe with 2 Variants
Moussaka Recipe
Clafoutis Cerises Recipe
Potato Gratin Recipe – Gratin Dauphinois from the Star Kitchen
Quickly Vegetarian Lasagne Recipe
Side dishes:
Bread Dumplings Recipe
Cook Sushi Rice, Top Recipe for Your Kitchen
Buttered Potatoes Recipe
Sweet Potatoes Recipe for Easy Preparation in the Oven
Prepare Crispy Potato Skins
Mashed potatoes
Potato Gratin Recipe – Gratin Dauphinois from the Star Kitchen
Potato Pancake Recipe
Potato Fritter Recipe for German Reibekuchen
Fried Potatoes Recipe with Step by Step Photos
Baked Potatoes Recipe with Step by Step Photos
Spaetzle Recipe for Original German Noodles named Spätzle
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!