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Next, he butters his baking dish to keep the potatoes from sticking, then layers the thin slices of potatoes with a drizzle of cream, salt and pepper until he reaches the top of a 10-by-10-inch ...
Chicken, peppers, tomatoes, and spaghetti join a sauce boasting cream cheese, broth, milk, and heavy cream for a pleasing entrée. Leftovers, if any, are said to be ideal for lunch the next day ...
Au gratin potatoes. We love a smart and simple recipe upgrade. Small tweaks to classic dishes (using mayo instead of butter for grilled cheese, baking your salmon with miso, mixing butter into ...
Make gratin: Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 tsp salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken).
Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. [1] Some recipes add cheese and eggs. [11] It is called potatoes au gratin in American English.
Sweet Potato Gratin. Just like the OG potatoes au gratin, these sweet potatoes (including purple AND orange ones) are layered with plenty of cheese and herby cream sauce and baked until golden ...
Dame Mary Rosa Alleyne Hunnings [3] DBE (née Berry; born 24 March 1935) is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering at college.
A baked potato, known in the United Kingdom as a jacket potato, [1] [2] is a preparation of potato originating from Peru. [3] It may be served with fillings, toppings or condiments such as butter , cheese , sour cream , gravy , baked beans and tuna .