Recipe: Delicious Toast au Gratin

Toast au Gratin. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.

Toast au Gratin This is a recipe I came up with, of course using other recipes as a. To make gratin dauphinoise without cream, first peel and slice potatoes into thin, ⅛ inch slices. Combine the potatoes with butter, salt, pepper, and garlic powder to taste. You can cook Toast au Gratin using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Toast au Gratin

  1. You need 2 sheet of toast bread (1.5-2 cm thick).
  2. You need 2 pack of Powder type of instant soup (Recommend Corn soup or Potage soup).
  3. You need Half of the normal amount of hot water.
  4. You need 1 tbsp of Milk.
  5. You need 2 sheet of Bacon or Ham.
  6. It’s 2 sheet of Sliced Cheese.

Then, layer them in a greased pan with finely grated gruyere cheese. Place potatoes, garlic, and salt into a large pot, fill with enough water to cover, and bring to a boil. This Green Tomato Gratin features tart tender green tomatoes surrounded by a cheesy mornay sauce, topped with crisp herbed breadcrumbs. It makes a for a delicious side, but works equally well for brunch, topped with poached eggs and served with toast.

Toast au Gratin step by step

  1. Cut the toast bread into a bite size that is easy to eat. Put it in a heal resister bowl..
  2. Cut the bacon (or Ham) into 1 cm width and place on the bread..
  3. 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..
  4. Tear the sliced cheese and place it on the bread. Bake for 5-7 minutes in an toaster..

Add the cream and milk to a large saucepan over medium-low heat and bring to a gentle simmer. Add the nutmeg, a big pinch of salt and some pepper. Place the toast onto a plate, top with a chicken quarter and ladle some cream sauce over it. Serve with asparagus tips and Crispy Potatoes au Gratin. Trim and peel onion, keeping root end intact.