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Potatoes au gratin

Potatoes au gratin

Peel a squash, grate it and boil it in salted water for about 10 minutes (it should not boil completely).

Cream the cream with 70 ml of milk or water and mix, then mix with beaten eggs, salt and pepper.

In a heat-resistant tray place a row of seasoned potatoes, which overlap slightly, 100 g grated cheese, 1/2 of the mixture of sour cream, potatoes, sour cream and the rest of the cheese.


Place the tray in the preheated oven for 45-50 minutes or until browned on top.

Serve simple with a salad or with a steak.