Recettes > Plats Principaux > Cuisine Française

Bemange aux Pommes de Terre Recipe

Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup grated Gruyere cheese
- 1/4 cup breadcrumbs

Special equipment needed:
- Oven-safe baking dish
- Large pot for boiling potatoes

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large pot, boil the sliced potatoes until they are tender. Drain and set aside.

3. In a separate pan, sauté the chopped onion and minced garlic in butter until they are soft and translucent.

4. Add the flour to the pan and stir until it is well combined with the butter and onion mixture.

5. Gradually pour in the milk while stirring constantly to prevent lumps from forming.

6. Add the salt, black pepper, and nutmeg to the pan and continue to stir until the sauce thickens.

7. Add the grated Gruyere cheese to the pan and stir until it is melted and well combined with the sauce.

8. Layer the cooked potatoes in an oven-safe baking dish and pour the cheese sauce over them.

9. Sprinkle breadcrumbs over the top of the cheese sauce.

10. Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.


Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 38g
Protein: 14g

Substitutions for ingredients:
- Gruyere cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.

Variations:
- Add cooked bacon or ham to the dish for a meatier version.
- Substitute the potatoes with sweet potatoes or butternut squash for a different flavor.
- Add chopped herbs such as parsley or thyme to the cheese sauce for extra flavor.

Tips and tricks:
- Make sure to slice the potatoes evenly so that they cook evenly.
- Use a mandoline slicer to make slicing the potatoes easier and more consistent.
- To make the dish ahead of time, prepare it up to the point of baking and refrigerate until ready to bake.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the leftovers in the microwave or oven until heated through.

Presentation ideas:
Serve the dish in individual ramekins for a more elegant presentation.

Garnishes:
Garnish with chopped parsley or thyme for a pop of color.

Pairings:
Serve with a side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted Brussels sprouts
- Steamed broccoli

Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the breadcrumbs are not browning, place the dish under the broiler for a few minutes.

Food safety advice:
- Make sure to cook the potatoes until they are tender to prevent any foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Bemange aux Pommes de Terre is a French dish that translates to "potato gratin." It is a classic comfort food that is often served as a side dish or main course.

Flavor profiles:
Creamy, cheesy, and savory.

Serving suggestions:
Serve the dish hot and bubbly straight out of the oven.

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Taste: Savory, Tangy, Herby, Creamy, Earthy