Low Budget Recipe: gratin / scalloped potatoes, food doesn’t have to be expensive to be impressive (recipe in comments)

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gratin / scalloped potatoes, food doesn't have to be expensive to be impressive (recipe in comments)

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8 COMMENTS

  1. Fried Gratinated Potatoes / Fried Scalloped Potatoes
    Milk/Cream version

    (If you can’t visualize the steps, here’s the link to a video to show you how it’s done. This is the second recipe in the video.)

    [https://www.youtube.com/watch?v=muBHw8SZXwI](https://www.youtube.com/watch?v=muBHw8SZXwI)

    Garlic, 1 or 2 cloves (optional)
    Herbs: Bay leaf, Thyme, Rosemary, one or all to taste
    Cream and/or milk, enough to make 2 cups
    Potatoes, enough to fill whatever sized dish you are using
    Cheese, optional. Parmesan and Gruyere are good choices but mixed cheese is fine.
    Salt, to taste

    1. Peel the garlic and pick the herbs — no need to cut.
    2. Add the milk/cream to a sauce pot with the garlic and whatever herbs you will be using plus salt to taste.
    3. Heat the milk/cream on a low heat to bring to the simmer. Cover and turn off the heat. Leave until it is room temperature then remove the garlic and herb.
    4. Peel and slice enough potatoes to fit whatever pan you will. be cooking them in. (You do not need to use all of the sauce. You can keep any leftover in the refrigerator for another version later.)
    5. Dip the potato slices in the milk/cream mixture and layer the potato slices in the pan, then add a layer of the sauce and cheese (if using). You can also brush butter or fat onto the each potato layer to deepen the flavor. Pour the remaining milk/cream in the pan. If it doesn’t fit, save the rest in the fridge.
    6. Cover and bake in a 350F or 180C oven for 1 hour or until the potatoes are done.
    7. While the dish is still hot, put a sheet of wax paper over it and set upon it something heavy to weigh it down. Doing this will remove all gaps to make clean layers. This step is optional — unless you are frying, totally optional but a nice change of pace.
    8. When the dish reaches room temperature, you can invert and serve or slice and fry.
    9. In a pan add whatever fat you will be using and fry slices of the gratin until golden brown. Alternatively, you can broil slices with a lot less oil, be sure to base the slice to avoid burning.

  2. Oh baby, this is one of my favourite ways of preparing potatoes. I think I first found it in one of Thomas Keller’s recipes.

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