A classic combination of shrimp, avocado and tomatoes in a new form. On the warm potato gratin, the salad sparkled with new colors, and the rich sauce perfectly complements the dish and gives piquancy.
A very tasty and tender dish! In the classic version, the potatoes are sprinkled with breadcrumbs on top. Anchovies can be replaced with sprat or other fish, but if you use anchovies, salt can be excluded. Try any option, it will still be delicious.
Gratin is any sweet or unsweetened dish baked until an appetizing crust forms. I suggest you cook gratin in a slow cooker. Vegetables in the cooking process should fall apart, and be filled with each other’s flavors.
It turns out that the French love potatoes as much as the Russians, if not more. Today there are about 3,000 varieties in France. There are also a lot of recipes for potato casserole. Share one of them.
In the Brittany region, strong sea winds apply a layer of salt to meadows where sheep are bred, the meat of which acquires a salty taste. Therefore, mutton is a frequent guest on the French table! I offer you, my favorite chefs, a recipe for a full-fledged French dinner that combines all the charm of France, as well as spices, products and even national dishes!
A delicate fragrant hearty dish. A delicate mousse is placed on a fragrant potato gratin, and crispy fried vegetables with a bright tomato sauce coolie are served as a side dish. Thanks to crab sticks, mousse has acquired a structure and a pronounced taste. I highly recommend it.
A very delicate and at the same time piquant gratin is a casserole for lovers of 2-in-1 dishes. A classic set of products with an interesting sauce will diversify your menu. Try to cook.
