Recipe Photo Recipe Title
cooking process


cooking process
This potato and meat gratin is a favorite of children and adults alike. The key is making the minced chicken sufficiently salty. If it's not salty enough, the dish will taste bland. Serve it piping hot straight from the oven. Add mustard, if you like.


cooking process
4 round potatoes
1 onion, minced
1/2 lb. minced chicken
4 oz. green peas
5 oz. butter
50cc fresh cream or milk
2 oz. Gruyere or Parmesan cheese
Salt
Pepper
 




・ Mince onions.

・ Grate Gruyere cheese.
   




  [1]
Wash, peel and cut potatoes into quarters. Bring water to a boil in a saucepan and add potatoes. Cook until potatoes are soft enough for a toothpick to pierce through easily.
Tips Use round potatoes since they have lower water content. New potatoes are not suitable for this dish.



process photo [2]
Drain potatoes into a strainer. Return potatoes to saucepan, stir in a teaspoon of salt and, if necessary, cook briefly to eliminate any remaining moisture. Puree potatoes while still hot.
Tips Puree potatoes while hot or else they will turn out starchy.



process photo
process photo
[3]
Add 2 oz. of the butter a little at a time to the hot pureed potatoes. Stir in fresh cream or milk gradually until the texture becomes smooth.
Tips The potato puree is finished when it sticks to a wooden spatula and feels heavy. To prevent the puree from turning out too thin you may have to reduce the quantity of fresh cream.




process photo
[4]
Bring water to a boil in a saucepan. Cook green peas until done. Puree 2/3 of the peas, or mash with a fork. Stir in remaining peas and season with salt and pepper.



process photo [5]
Melt another 2 oz. of butter in a pan over medium heat. Add minced onions and cook, stirring often, until onion is soft and transparent. Add minced chicken to pan, raise the heat to high and cook for another minute or two until chicken is done and moisture has evaporated. Season with salt and pepper and place contents on a plate to cool.



process photo [6]
Thinly coat an ovenproof dish with remaining butter. Layer the ingredients in the following order: 1/4 of the potato puree, entire green pea puree, all minced chicken, and remaining potato puree.
Tips It's easiest to spread the first layer of the potato puree by placing it in the center of the dish and spreading it outward with a rubber spatula.



process photo [7]
Use spatula to smooth the potato puree, then create a wave pattern using the spatula or a fork.



[8]
Sprinkle grated cheese on top and cook in oven for 20 to 30 minutes. When the cheese begins to turn brown, the gratin is done.
Tips By cooking it long enough to eliminate excess moisture, the gratin will obtain a thick creamy texture.



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