Crispy gratin. I bring to your attention a wonderful crispy potato gratin. What could be easier is to cut potatoes, onions, and the result will be incredibly delicious, Provencal herbs will do their job. My husband said it tasted better than fried. That's the only way I'm going to cook now. And it turns out not bad - it would also look good on a festive table.
| Prep Time | 10 minutes |
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 6 pieces Potatoes
- 2 pieces Onion
- 3 tablespoons Butter
- Salt
- Black pepper
- Seasoning (Provence herbs)
Ingredients
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Instructions
- Peel the potatoes and cut them into thin slices. It is desirable to take potatoes of the same size, but I have a different one.
- Peel two onions from the husk and cut into rings. I got a red color, in the recipe the source was an ordinary onion.
- Grease the heat-resistant mold with oil. Lay out the potatoes and onions. Season with salt, pepper, and sprinkle with Provencal herbs. Pour over the melted butter.
- Bake in a preheated 180 degree oven for 1.5 hours, if the top starts to burn, then cover the mold with foil. The baking time may vary depending on the characteristics of your oven. Enjoy your meal!
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