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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 ...
Few things in this world are more comforting than potatoes mixed with heavy cream and cheese. Garten's gratin is creamy and satisfying, thanks to the Gruyère, and the potatoes are perfectly cooked.
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).
heavy cream. 1/4 tsp. freshly grated nutmeg. 6 oz. gruyere cheese, shredded. 6 oz. swiss cheese, shredded. 5. large russet potatoes, peeled, halved and sliced 1/4 inch thick. 1/4 c. grated ...
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, ...
Unlike potatoes au gratin, which typically contain cheese, traditional scalloped potatoes are very simple: just thinly sliced potatoes cooked in a mixture of milk and heavy cream that’s infused ...
Unlike potatoes au gratin, which typically contain cheese, traditional scalloped potatoes are very simple: just thinly sliced potatoes cooked in a mixture of milk and heavy cream that’s infused ...
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 ...