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We hope you got benefit from reading it, now let's go back to potato gratin with avocado sauce recipe. To make potato gratin with avocado sauce you only need 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Potato Gratin with Avocado Sauce:
- Take 3 small of Potatoes.
- Prepare 1 of Avocado.
- Take 1/2 of ◎ Onion.
- Use 50 grams of ◎ Silken tofu.
- Take 1 of to 2 teaspoons ◎ Grated garlic.
- Get 1 tsp of each ◎ Soup stock granules, grainy mustard, lemon juice.
- Use 1 can of Canned tuna.
- Get 2 tsp of each ● Soy sauce, honey.
- Use 1 tsp of ● White wine (or sake).
- Take 1 dash of Salt and pepper.
- Provide 1 of Dried basil, panko.
- Prepare 1 of to 2 packs ● Natto with the attached sauce (optional).
Instructions to make Potato Gratin with Avocado Sauce:
- Cook the potatoes using your favorite method. (I peel them, put them in a bag and microwave for 4 minutes at 600 W.).
- Drain the oil from the canned tuna, and mix with the ● ingredients..
- Put the avocado and tofu in a bowl and mash up with a masher. Chop the onion finely and add to the bowl. Add the rest of the ◎ ingredients and mix together..
- Cut the cooked potatoes from Step 1 into 1 cm thick slices..
- Line the potato slices in a heatproof container of your choice. (The heart shaped cocottes show the potatoes divided into 4 portions. The oval plate shows 1 of 2 servings.).
- Sprinkle the potatoes with salt and pepper. Top with the tuna mixture from Step 4, and spread the avocado sauce on top..
- Add plenty of panko and dried basil, and bake in a toaster oven for 7 to 10 minutes, until the panko has browned. Done..
- If you don't mind garlic, please try adding lots of it! If you like olive oil, drizzle on a little bit before baking..
The bechamel sauce is the key to this amazingly simple, yet elegant potato dish. Potatoes Au Gratin satisfy my need for creamy, cheesy goodness and creates a side dish that your entire family will love! The recipe comes together very easily! Brandade is a puree of salt cod, garlic, and potato emulsified with olive oil. You can prepare the brandade ahead and reheat it in a gratin dish at serving time until hot, bubbly, and brown on top.
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