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 Potato Gratin with Gorgonzola Sauce Recipe
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.
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Norwegian Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Norwegian Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Marinate the fish fillet (I have a small flounder) in lemon juice, salt and white pepper.
    Marinate the fish fillet (I have a small flounder) in lemon juice, salt and white pepper.
  2. Boil the potatoes in a uniform for 20 minutes, strain, pour cold water, then it was easier to peel them. Let the potatoes cool. Peel and slice.
    Boil the potatoes in a uniform for 20 minutes, strain, pour cold water, then it was easier to peel them. Let the potatoes cool. Peel and slice.
  3. Finely chop the onion and garlic. Prepare spinach (fresh - rinse and shake from moisture, I have frozen)
    Finely chop the onion and garlic. Prepare spinach (fresh - rinse and shake from moisture, I have frozen)
  4. To prepare the sauce: flour, butter, milk, Gorgonzola (another blue cheese), dried tomatoes (I have ready-made), basil, garlic oil. If you have dried tomatoes without oil, they must be pre-filled with water, and then squeezed, cut)
    To prepare the sauce: flour, butter, milk, Gorgonzola (another blue cheese), dried tomatoes (I have ready-made), basil, garlic oil. If you have dried tomatoes without oil, they must be pre-filled with water, and then squeezed, cut)
  5. Heat 1 tablespoon of vegetable oil in a hot frying pan, fry onion and garlic (until transparent), add frozen spinach and 100 ml of water, simmer under the lid for 10 minutes, stirring occasionally. Drain the excess liquid at the end. If you cook with fresh spinach, then do not add water and reduce the stewing time to 3-4 minutes. Season with ground nutmeg, salt and pepper.
    Heat 1 tablespoon of vegetable oil in a hot frying pan, fry onion and garlic (until transparent), add frozen spinach and 100 ml of water, simmer under the lid for 10 minutes, stirring occasionally. Drain the excess liquid at the end. If you cook with fresh spinach, then do not add water and reduce the stewing time to 3-4 minutes. Season with ground nutmeg, salt and pepper.
  6. First we prepare the classic Bechamel sauce. I'll show it in more detail (for beginners), and those who know how to cook can skip a few steps. Preheat a non-stick saucepan, reduce the heat, put the butter in it and, when it has not completely melted, add the flour. Then very quickly stir all the time with a wooden spatula and keep milk and water (broth) ready. When the flour and butter are completely combined and a small lump of dough is brewed, gradually begin to pour in slow portions of the liquid.
    First we prepare the classic Bechamel sauce. I'll show it in more detail (for beginners), and those who know how to cook can skip a few steps. Preheat a non-stick saucepan, reduce the heat, put the butter in it and, when it has not completely melted, add the flour. Then very quickly stir all the time with a wooden spatula and keep milk and water (broth) ready. When the flour and butter are completely combined and a small lump of dough is brewed, gradually begin to pour in slow portions of the liquid.
  7. And continuously mix it with the butter-flour mixture.
    And continuously mix it with the butter-flour mixture.
  8. Pour in the next portion of liquid (immediately after 5-6 rotations of the spatula) when the sauce comes off the sides of the dish (see photo). Gradually add water and milk until the sauce reaches the dough state, as for pancakes.
    Pour in the next portion of liquid (immediately after 5-6 rotations of the spatula) when the sauce comes off the sides of the dish (see photo). Gradually add water and milk until the sauce reaches the dough state, as for pancakes.
  9. Season with salt, pepper and ground nutmeg.
    Season with salt, pepper and ground nutmeg.
  10. Add chopped dried tomatoes to the sauce.
    Add chopped dried tomatoes to the sauce.
  11. Remove from the heat. Add the hot sauce and gorgonzola, stir until the cheese dissolves.
    Remove from the heat. Add the hot sauce and gorgonzola, stir until the cheese dissolves.
  12. Assemble the gratin. Grease the baking pans with oil, lay out a layer of potatoes.
    Assemble the gratin. Grease the baking pans with oil, lay out a layer of potatoes.
  13. Put the fish on top.
    Put the fish on top.
  14. The next layer is spinach and onion. *** You can add 1 more layer of fish fillet.
    The next layer is spinach and onion. *** You can add 1 more layer of fish fillet.
  15. Lay out the potatoes again.
    Lay out the potatoes again.
  16. Pour the prepared sauce over the top.
    Pour the prepared sauce over the top.
  17. Sprinkle with grated hard cheese (for the crust).
    Sprinkle with grated hard cheese (for the crust).
  18. Bake in a preheated 200*C oven until golden brown, about 30 minutes. Enjoy your meal!
    Bake in a preheated 200*C oven until golden brown, about 30 minutes. Enjoy your meal!
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