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In French-speaking Canada, the dish is referred to as patates au gratin. In Australia, it is known as potato bake, and New Zealanders refer to it as scalloped potatoes, potato scallops, or potato cake. In North America, traditionally, au gratin potatoes included cheese and scalloped potatoes did not, [9] but this classic differentiation has ...
She layers sliced potatoes, grated cheese (cheddar, Parmesan and gruyere!) and a garlicky cheese sauce mixture on the sheet pan, then sticks it in the oven to bake. When it emerges, the top is ...
The potatoes had a delicious, savory crust on the top, and the caramelized onions added a lot of dynamic flavor to the dish. The creamy layers of the potatoes complemented the crispy texture of ...
A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK for many years. In the mid-19th century, jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London, it was estimated that some 10 tons of baked potatoes were sold each day by this method ...
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
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 ...
The word tartiflette is probably derived from the Arpitan word for potato (tartiflâ) or from the Savoyard tartifles, a term also found in Provençal and Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel). [5]