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I make Ina Garten's potato-fennel gratin every Christmas. I first made it when I barely knew how to cook, and the easy recipe was 100% foolproof.
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).
The Food Network chef and restaurateur recently shared his recipe for 12-Layer Potato Gratin with Caramelized Shallots, and we’re totally smitten. View this post on Instagram.
Eventually, my husband and I came across Bobby Flay's 11-layer potato gratin. The results were outstanding. Every single member of my family asked me for my recipe and went back for seconds or thirds.
Smear a spoonful of the sauce into the bottom of the casserole dish and add layers of the thinly sliced potatoes. In between the potato layers add some of the cheese sauce. Top the casserole with the remaining sauce and bake for 1 hour at 350 degrees uncovered. While it’s baking crush up the chips.
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 4 tbsp. salted butter, plus more for the baking dish. 2 tbsp. olive oil. 5. onions ...