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Print Recipe
Baked Potato "Krispy Gratin" Recipe
Crispy Gratin. I bring to your attention a wonderful crispy potato gratin. What may be easier is to slice the potatoes, onion, and the result is incredibly delicious, Provencal herbs doing their job. My husband said it tasted better than fried. Only so now and d be preparing. And it turns out well - on the holiday table too, would look good.
Instructions
  1. Peel the potatoes and cut them into thin circles. Potatoes it is advisable to take one size, but I have a different.
    Peel the potatoes and cut them into thin circles. Potatoes it is advisable to take one size, but I have a different.
  2. Two onions clean from the husk and cut into rings. I got red in the recipe source was an ordinary bulb.
    Two onions clean from the husk and cut into rings. I got red in the recipe source was an ordinary bulb.
  3. Heat-resistant form grease with oil. Lay potatoes and onions. Salt and pepper, sprinkle with Provencal herbs. Pour the melted butter.
    Heat-resistant form grease with oil. Lay potatoes and onions. Salt and pepper, sprinkle with Provencal herbs. Pour the melted butter.
  4. Bake in a preheated 180 degree oven for 1.5 hours, if the top starts to burn, then close the form with foil. Baking time may vary depending on the characteristics of your oven. Bon appetit!
    Bake in a preheated 180 degree oven for 1.5 hours, if the top starts to burn, then close the form with foil. Baking time may vary depending on the characteristics of your oven.
Bon appetit!

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