Toast au Gratin. These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and. Reviews for: Photos of Parmesan-Crusted Au Gratin Potatoes and Onion.
Making your own bread crumbs can be fun and easy. Our expert shows you how to toast the bread for breadcrumbs in this au gratin potato recipe video. Potatoes au gratin is a casserole recipe with layers of thinly sliced Yukon gold spuds and a cream Au gratin potatoes, on the other hand, are thinner, about ⅛-inch thick pieces and cheese is added to. You can cook Toast au Gratin using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Toast au Gratin
- It's 2 sheet of toast bread (1.5-2 cm thick).
- You need 2 pack of Powder type of instant soup (Recommend Corn soup or Potage soup).
- You need Half of the normal amount of hot water.
- You need 1 tbsp of Milk.
- Prepare 2 sheet of Bacon or Ham.
- Prepare 2 sheet of Sliced Cheese.
These easy vegan scalloped potatoes au gratin make for a comforting side dish all year round! For more classic potatoes au gratin, you can top them with vegan mozzarella shreds instead. This green vegetable gratin recipe features traditional Cantal cheese and vegetables and is a Vegetable gratin is such a lovely, versatile dish. It makes a great side dish which works well with. #Gratin Dauphinois #Gateau au yaourt #chocolat #poulet.
Toast au Gratin step by step
- Cut the toast bread into a bite size that is easy to eat. Put it in a heal resister bowl..
- Cut the bacon (or Ham) into 1 cm width and place on the bread..
- Melt the instant soup with half the amount of hot water on the package and add 1 tbsp milk. Mix it well and sprinkle on the bread..
- Tear the sliced cheese and place it on the bread. Bake for 5-7 minutes in an toaster..
Déguster chaud en entrée sur une salade. Brussels Sprouts Au Gratin. featured in Herb Salt Steak & Brussel Sprout Gratin. This Oven Roasted Cauliflower Gratin recipe is a take on the classic potato side dish - perfect to serve on Thanksgiving or with a chicken or steak dinner! For this dish, I chopped up a bunch of cauliflower, gave it a quick, steamy sauna treatment to get it cooking, then doused it with a thick, nutmeg-and-garlic spiked Bechamel sauce. Potatoes Au Gratin are a dinnertime staple around here!
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