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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.
Potatoes gratiné is one of the most common gratins and is known by various names, including "gratin potatoes" and gratin de pommes de terre. Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven.
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).
One of the most delicious uses is potatoes au gratin, a creamy-cheesy layered side that’s basically comfort in a casserole dish. Making this dish is fairly simple, but it can take a lot of time ...
I make Bobby Flay's 11-layer potato gratin every year for Thanksgiving, and my family loves it. The best part is it's super easy and takes an hour.
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