Today is the day of Au Gratin Potatoes with Guacamole Recipe. Ahh and I love this recipe so, so much!
The guacamole is easy to make. It’s basic guacamole, which is good anytime. The seasonings I used make all the difference, but do it the way you like it because the most important thing is that it’s to your taste.
As for the au gratin potatoes… these are a great substitute for bread, tiny toasts, or packaged nachos (which are great but let’s be honest, they are the least healthy thing ever!).
Yes, au gratin potatoes are high in carbohydrates, but they are much tastier, softer, and creamier. In short, much more enjoyable to eat! And much better for our diet.
And if you’re going to do something good, then do it right.
This Au Gratin Potatoes with Guacamole Recipe is a super practical recipe for when we want to receive friends at home.
It can be made in no time and is a great success!
It’s a great snack for the beginning of a dinner party, with a nice beer or glass of wine. There’s no point in hiding these habits, we all know that when we have friends over you can’t resist a few glasses of alcohol.
I can’t resist. I like to enjoy the moment, the company, and that good atmosphere among friends.
Neither alcohol nor the most caloric snacks can be resisted. After all, having friends around is a reason to celebrate.
And so be it! But let’s do it consciously and with some care.
Au gratin potatoes instead of packaged nachos? That sounds like an excellent option to me!
Excesses don’t hurt anyone if they are sporadic, but if we can control a little the excesses we make, why not do it?!
Let’s check the step-by-step?
AU GRATIN POTATOES WITH GUACAMOLE RECIPE:
- 2 ripe avocados
- 1 large tomato
- Juice of 1 lemon
- Juice of 1 lime
- Salt to taste
- Pepper to taste
- Paprika to taste
- Cumin powder to taste
- Coriander to taste
- Pink pepper to sprinkle on top of the guacamole
- 5 to 6 medium potatoes
- Olive oil to taste
- 1 egg
- Start by preparing the potatoes. To begin, turn the oven on to 180º.
- Peel the potatoes and cut them into small pieces so that they cook quickly.
- Cook the potatoes in boiling water with a pinch of salt.
- Once they are cooked, add some pepper, and a dash of olive oil.
- Mash the potatoes and mix them well so that the seasonings are evenly spread.
- Let the mashed potatoes cool a little.
- Once it is warm, put the mashed potatoes in a plastic bag and close the bag tightly.
- On a tray, place a sheet of baking paper and brush it with a little olive oil.
- Cut off the end of the plastic bag (you can use a pastry bag for this) and slowly squeeze it over the tray, so that “little mounds” of mashed potatoes start to come out.
- Distribute the “mounds” of mashed potatoes over the tray and keep squeezing the bag until the mashed potatoes are done.
- Finally, beat an egg and brush it over the potatoes, which are almost ready to be au gratin.
- Place the tray in the oven for about 20 minutes or until the potatoes are golden brown.
- Reserve the potatoes while you make the guacamole.
- Cut the avocados in half and remove the pulp.
- Smash the pulp of the avocados and add the tomatoes cut into small cubes.
- Squeeze the lime and lemon and add the juice to the previous mixture. Stir well.
- Add salt and pepper to taste.
- Add the cumin powder and paprika, also to taste.
- Finally, sprinkle with chopped coriander.
- Serve in a bowl, with the potatoes around, so that it is easy to dip the potatoes au gratin into the guacamole.
Suggestion: Add cheese to the mashed potatoes if you like. They become even creamier and super tasty!
You can try mashed cauliflower, broccoli, or pumpkin. I confess I haven’t tried it, but it should be good and it’s a great low-carb suggestion.
Add other spices to the potatoes, such as oregano.
Guacamole can be made with onion, but I personally prefer it without.