Print Recipe
Potato Gratin with Gorgonzola Sauce Recipe
Very gentle and at the same time spicy gratin-casserole for lovers of dishes 2 in 1. A classic set of products with an interesting sauce will diversify your menu. Try to cook.
Cook Time 40 minutes
Servings
Ingredients
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 their uniforms for 20 minutes, strain, pour cold water, then it was easier to peel. Let the potatoes cool. Peel and slice.
    Boil the potatoes in their uniforms for 20 minutes, strain, pour cold water, then it was easier to peel. 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, oil, milk, Gorgonzola (another blue cheese), sundried tomatoes ( I - ready, Basil garlic butter. If you have dried tomatoes without oil, they must be pre-filled with water and then squeeze, cut)
    To prepare the sauce: flour, oil, milk, Gorgonzola (another blue cheese), sundried tomatoes ( I - ready, Basil garlic butter. If you have dried tomatoes without oil, they must be pre-filled with water and then squeeze, cut)
  5. In a hot pan, heat 1 tablespoon of vegetable oil, fry onions and garlic (until transparent), add frozen spinach and 100 ml of water, simmer under the lid for 10 minutes, stirring occasionally. The excess liquid at the end of the drain. If you cook with fresh spinach, then do not add water and reduce the quenching time to 3-4 minutes. Season with ground nutmeg, salt and pepper.
    In a hot pan, heat 1 tablespoon of vegetable oil, fry onions and garlic (until transparent), add frozen spinach and 100 ml of water, simmer under the lid for 10 minutes, stirring occasionally. The excess liquid at the end of the drain.
If you cook with fresh spinach, then do not add water and reduce the quenching time to 3-4 minutes.
Season with ground nutmeg, salt and pepper.
  6. First, we prepare the classic Béchamel sauce. I'll show it in more detail (for beginners), and those who know how to cook, you can skip a few steps. Heat a saucepan with non-stick coating, reduce the heat, put the butter in it and when it is not yet completely melted, add flour. Then very quickly all the time interfere with a wooden spatula and keep ready milk and water (broth). When the flour and oil are fully connected and brewed a small lump of dough, gradually begin to pour slow portions of the liquid.
    First, we prepare the classic Béchamel sauce. I'll show it in more detail (for beginners), and those who know how to cook, you can skip a few steps.
Heat a saucepan with non-stick coating, reduce the heat, put the butter in it and when it is not yet completely melted, add flour. Then very quickly all the time interfere with a wooden spatula and keep ready milk and water (broth). When the flour and oil are fully connected and brewed a small lump of dough, gradually begin to pour slow portions of the liquid.
  7. And continuously stir it into the oil-flour mixture.
    And continuously stir it into the oil-flour mixture.
  8. The next portion of liquid (just after 5-6 rotations of the scapula) pour when the sauce leaves the sides of the dish (see photo). Gradually add water and milk until the sauce reaches the dough state as on pancakes.
    The next portion of liquid (just after 5-6 rotations of the scapula) pour when the sauce leaves the sides of the dish (see photo). Gradually add water and milk until the sauce reaches the dough state as on 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 heat. Add in the hot sauce and the Gorgonzola, stir to dissolve cheese.
    Remove from heat. Add in the hot sauce and the Gorgonzola, stir to dissolve cheese.
  12. Collect the gratin. Forms for baking grease with oil, put a layer of potatoes.
    Collect the gratin. Forms for baking grease with oil, put a layer of potatoes.
  13. Fish on top.
    Fish on top.
  14. The next layer is spinach - onion. ***You can add 1 more layer of fish fillet.
    The next layer is spinach - onion.
***You can add 1 more layer of fish fillet.
  15. Again - put potato.
    Again - put potato.
  16. Pour the cooked sauce over the top.
    Pour the cooked sauce over the top.
  17. Sprinkle with grated hard cheese (for crust).
    Sprinkle with grated hard cheese (for crust).
  18. Bake in preheated 200*C oven until Golden, about 30 minutes. Bon appetit!
    Bake in preheated 200*C oven until Golden, about 30 minutes.
Bon appetit!

Related Post

Gratin Recipe
views 3
Gratin Recipe - A very tasty recipe for this gratin. And looks at the festive table is very great. Try to cook and surprise your loved ones. Guests a...
Potato-Spinach Gratin with Béchamel Sauce Recipe
views 2
Potato-Spinach Gratin with Béchamel Sauce Recipe - I hasten to share with you a wonderful recipe, easy to prepare, very tender and very tasty! The res...
Strudel with Meat Recipe
views 6
Strudel with Meat Recipe - For a long time and often make a strudel! It turns out very hearty, tasty, fragrant and quite simple! And in hot, and in co...
Gratin “Temptation” Recipe
views 2
Gratin "Temptation" Recipe - Very tasty and tender dish! In the classic version of the potato on top is sprinkled with bread crumbs. Anchovi...
Potato Gratin with Minced Meat and Paprika Recipe
views 2
Potato Gratin with Minced Meat and Paprika Recipe - The dish is simple and hearty. Gratin can be prepared for lunch and dinner. Also suitable for a g...
Salmon Mousse with Crab Sticks on Potato Gratin Re...
views 3
Salmon Mousse with Crab Sticks on Potato Gratin Recipe - Delicate fragrant hearty dish. Delicate mousse reclines on a fragrant potato gratin, and on a...

Leave a Reply

Your email address will not be published. Required fields are marked *