Potatoes Au Gratin Set
1 hour 10 minutes
1 Serving
Potatoes Au Gratin is a classic French dish of thinly sliced potatoes in a creamy cheese sauce. It is typically layered in a baking dish and baked until the potatoes are tender and the cheese is melted and bubbly.
This Potato Au Gratin recipe boasts a delightful simplicity that makes it equally fitting for everyday meals. The heart of the dish lies in its indulgent cheese sauce, which can be customised to suit your palate.
Please Select an Option
Intensity
Low
Moderate
High
- Pan-Fried Seabass Fillet
- Potatoes Au Gratin
- Green Peas
- Tomato Soup
- Fruit
- 1 small slice Guava
Nutrition Value in 1 Serving
Calories
647.9 kcal
Carbohydrate
77.2 g
Fat
16.5 g
Protein
47.6 g
- Pan-Fried Seabass Fillet
- Potatoes Au Gratin
- Green Peas
- Tomato Soup
- Fruit
- 1 small slice Guava
Nutrition Value in 1 Serving
Calories
808.7 kcal
Carbohydrate
96.4 g
Fat
19.6 g
Protein
61.7 g
- Pan-Fried Seabass Fillet
- Potatoes Au Gratin
- Green Peas
- Tomato Soup
- Fruit
- 1 small slice Guava
Nutrition Value in 1 Serving
Calories
491.9 kcal
Carbohydrate
62.0 g
Fat
11.5 g
Protein
35.0 g
Pan-Fried Seabass Fillet
| 220 g | Seabass fillet |
| 3/4 tsp | AJI-SHIO® Flavoured Pepper |
| 1 1/2 tsp | Minced garlic |
| 1 tsp | Red palm oil |
| 2 tsp | Chopped parsley |
- Marinate seabass fillet with AJI-SHIO® Flavoured Pepper.
- Heat red palm oil in a pan, saute garlic.
- Add in seabass, fry for 3-4 minutes on each side.
- Remove onto a plate and sprinkle with parsley.
Potatoes Au Gratin
| 150 g | Potato |
| 3/4 tsp | Red palm oil |
| 3/4 tbsp | Flour |
| 1/4 tsp | AJI-SHIO® Flavoured Black Pepper |
| A pinch | Salt |
| 3/4 cup | Skimmed milk |
| 3/4 slice | Low fat sliced cheese |
| 2 tsp | Chopped onion |
- Boil potato until tender, drain and slice thinly.
- Heat red palm oil, add flour, AJI-SHIO® Flavoured Black Pepper and salt. Stir well.
- Slowly pour in milk, stir until mixture boils and thickens.
- Turn off the fire, add sliced cheese and onion.
- Arrange 1/2 of the potato in a greased tin.
- Spoon 1/2 of sauce, repeat another layer.
- Bake at 170’C for 30 minutes or until golden.
Green Peas
| 1/2 cup | Green peas |
| 1/4 tsp | AJI-SHIO Flavoured Pepper |
- Boil green peas until tender, drain well.
- Toss with AJI-SHIO® Flavoured Pepper.
Tomato Soup
| 1 tsp | Diced onion |
| 1/2 tsp | Minced garlic |
| 1/2 tsp | Red palm oil |
| 100 g | Canned stewed tomatoes |
| 150 ml | Water |
| 1 tsp | TUMIX® Chicken Stok |
- Stir-fry onion and garlic in palm oil until fragrant.
- Add tomatoes, water and TUMIX® Chicken Stok.
- Simmer for 5 minutes and blend until smooth.
Pan-Fried Seabass Fillet
| 300 g | Seabass fillet |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 2 tsp | Minced garlic |
| 1 1/2 tsp | Red palm oil |
| 1 tbsp | Chopped parsley |
- Marinate seabass fillet with AJI-SHIO® Flavoured Pepper.
- Heat red palm oil in a pan, saute garlic.
- Add in seabass, fry for 3-4 minutes on each side.
- Remove onto a plate and sprinkle with parsley.
Potatoes Au Gratin
| 220 g | Potato |
| 1 tsp | Red palm oil |
| 1 tbsp | Flour |
| 1/3 tsp | AJI-SHIO® Flavoured Black Pepper |
| A pinch | Salt |
| 1 cup | Skimmed milk |
| 1 slice | Low fat sliced cheese |
| 1 tbsp | Chopped onion |
- Boil potato until tender, drain and slice thinly.
- Heat red palm oil, add flour, AJI-SHIO® Flavoured Black Pepper and salt. Stir well.
- Slowly pour in milk, stir until mixture boils and thickens.
- Turn off the fire, add sliced cheese and onion.
- Arrange 1/2 of the potato in a greased tin.
- Spoon 1/2 of sauce, repeat another layer.
- Bake at 170’C for 30 minutes or until golden.
Green Peas
| 1/2 cup | Green peas |
| 1/4 tsp | AJI-SHIO Flavoured Pepper |
- Boil green peas until tender, drain well.
- Toss with AJI-SHIO® Flavoured Pepper.
Tomato Soup
| 1 tsp | Diced onion |
| 1/2 tsp | Minced garlic |
| 1/2 tsp | Red palm oil |
| 100 g | Canned stewed tomatoes |
| 150 ml | Water |
| 1 tsp | TUMIX® Chicken Stok |
- Stir-fry onion and garlic in palm oil until fragrant.
- Add tomatoes, water and TUMIX® Chicken Stok.
- Simmer for 5 minutes and blend until smooth.
Pan-Fried Seabass Fillet
| 150 g | Seabass fillet |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Minced garlic |
| 1/2 tsp | Red palm oil |
| 1 tsp | Chopped parsley |
- Marinate seabass fillet with AJI-SHIO® Flavoured Pepper.
- Heat red palm oil in a pan, saute garlic.
- Add in seabass, fry for 3-4 minutes on each side.
- Remove onto a plate and sprinkle with parsley.
Potatoes Au Gratin
| 100 g | Potato |
| 1/2 tsp | Red palm oil |
| 1/2 tbsp | Flour |
| 1/8 tsp | AJI-SHIO® Flavoured Black Pepper |
| A pinch | Salt |
| 1/2 cup | Skimmed milk |
| 1/2 slice | Low fat sliced cheese |
| 1 tsp | Chopped onion |
- Boil potato until tender, drain and slice thinly.
- Heat red palm oil, add flour, AJI-SHIO® Flavoured Black Pepper and salt. Stir well.
- Slowly pour in milk, stir until mixture boils and thickens.
- Turn off the fire, add sliced cheese and onion.
- Arrange 1/2 of the potato in a greased tin.
- Spoon 1/2 of sauce, repeat another layer.
- Bake at 170’C for 30 minutes or until golden.
Green Peas
| 1/2 cup | Green peas |
| 1/4 tsp | AJI-SHIO Flavoured Pepper |
- Boil green peas until tender, drain well.
- Toss with AJI-SHIO® Flavoured Pepper.
Tomato Soup
| 1 tsp | Diced onion |
| 1/2 tsp | Minced garlic |
| 1/2 tsp | Red palm oil |
| 100 g | Canned stewed tomatoes |
| 150 ml | Water |
| 1 tsp | TUMIX® Chicken Stok |
- Stir-fry onion and garlic in palm oil until fragrant.
- Add tomatoes, water and TUMIX® Chicken Stok.
- Simmer for 5 minutes and blend until smooth.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
