Comments on: My Potato Gratin Quest http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/ Fri, 25 Jul 2008 08:53:21 +0000 http://wordpress.org/?v=2.5 By: Gail Hickory http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3462 Gail Hickory Thu, 15 May 2008 16:18:30 +0000 http://chewonthatblog.com/?p=623#comment-3462 Try adding a few drops (to taste) of hot pepper sauce (like Tabasco) to any of your cheese recipes, like Mac & Cheese or Potatoes and start your sauce with a creamy Velveeta Sauce, then go to adding what ever other cheeses you wish. It's a surprising hint from Julia Childs and James Beard that I heard about a long time ago. Try adding a few drops (to taste) of hot pepper sauce (like Tabasco) to any of your cheese recipes, like Mac & Cheese or Potatoes and start your sauce with a creamy Velveeta Sauce, then go to adding what ever other cheeses you wish. It’s a surprising hint from Julia Childs and James Beard that I heard about a long time ago.

]]> By: dreamin1 http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3422 dreamin1 Wed, 14 May 2008 19:04:22 +0000 http://chewonthatblog.com/?p=623#comment-3422 I use a whole can of evaporated milk in mine, and add some onions to it too. I use a variety of cheeses-usually cheddar/jack varieties. I also add some pats of butter on top. I put the recipe online on recipezaar. I use a whole can of evaporated milk in mine, and add some onions to it too. I use a variety of cheeses-usually cheddar/jack varieties. I also add some pats of butter on top. I put the recipe online on recipezaar.

]]> By: Ivonne http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3341 Ivonne Sat, 10 May 2008 01:24:58 +0000 http://chewonthatblog.com/?p=623#comment-3341 I have yet to come across a gratin that is not delicous! Yours certainly looks amazing! I have yet to come across a gratin that is not delicous! Yours certainly looks amazing!

]]> By: Matt http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3333 Matt Fri, 09 May 2008 18:06:23 +0000 http://chewonthatblog.com/?p=623#comment-3333 I'm a big fan of the Gratin Dauphinois in Particia Well's Bistro cookbook. I think that the creme fraiche works better than heavy cream both for taste as well as the fact that it's easier to spread. I posted a version of the recipe online here: http://twoyolks.wordpress.com/2007/11/13/gratin-dauphinois-madame-cartet-madame-cartets-potato-gratin/ I’m a big fan of the Gratin Dauphinois in Particia Well’s Bistro cookbook. I think that the creme fraiche works better than heavy cream both for taste as well as the fact that it’s easier to spread.

I posted a version of the recipe online here:
http://twoyolks.wordpress.com/2007/11/13/gratin-dauphinois-madame-cartet-madame-cartets-potato-gratin/

]]> By: Kevin http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3309 Kevin Fri, 09 May 2008 01:19:06 +0000 http://chewonthatblog.com/?p=623#comment-3309 That Potato Gratin looks really good. The top is nice and golden brown. That Potato Gratin looks really good. The top is nice and golden brown.

]]> By: Maxine http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3308 Maxine Thu, 08 May 2008 19:04:42 +0000 http://chewonthatblog.com/?p=623#comment-3308 Becke - thanks for the recipe! That will be my next attempt. You should submit the recipe to Recipe4Living also! Becke - thanks for the recipe! That will be my next attempt. You should submit the recipe to Recipe4Living also!

]]> By: Becke (Columbus Foodie) http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3300 Becke (Columbus Foodie) Wed, 07 May 2008 15:34:58 +0000 http://chewonthatblog.com/?p=623#comment-3300 And one more thing - make sure the cheese you use is a nice and Sharp NY (or similar) cheddar, be liberal with the cream, and make sure that your potatoes are cut sort of thickish (not paper thin, in other words) And one more thing - make sure the cheese you use is a nice and Sharp NY (or similar) cheddar, be liberal with the cream, and make sure that your potatoes are cut sort of thickish (not paper thin, in other words)

]]> By: Becke (Columbus Foodie) http://chewonthatblog.com/2008/05/07/my-potato-gratin-quest/#comment-3299 Becke (Columbus Foodie) Wed, 07 May 2008 15:33:46 +0000 http://chewonthatblog.com/?p=623#comment-3299 This recipe is amazing - people were literally fighting over it. Cheesy Potatoes au Gratin recipe adapted from Emeril Lagasse 2 lbs. russet potatoes, peeled and sliced thinly (not too thin - about 1/4″) 1/2 lb. cheddar cheese 1 1/2 c. heavy cream salt, to taste pepper, to taste garlic powder, to taste onion powder, to taste Preheat oven to 400 degrees. Lightly grease a medium gratin dish with butter. Cover the cottom of the pan with an overlapping layer of potatoes. Lightly season with salt, pepper, garlic powder, and onion powder and top with a layer of cheese. Continue layering potatoes, seasoning and cheese, ending with the remaining cheese on top. Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes. Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10-15 minutes. Remove from the oven and let rest 10 minutes before serving. This recipe is amazing - people were literally fighting over it.

Cheesy Potatoes au Gratin
recipe adapted from Emeril Lagasse

2 lbs. russet potatoes, peeled and sliced thinly (not too thin - about 1/4″)
1/2 lb. cheddar cheese
1 1/2 c. heavy cream
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste

Preheat oven to 400 degrees. Lightly grease a medium gratin dish with butter. Cover the cottom of the pan with an overlapping layer of potatoes. Lightly season with salt, pepper, garlic powder, and onion powder and top with a layer of cheese. Continue layering potatoes, seasoning and cheese, ending with the remaining cheese on top.

Pour the cream over the potatoes, pressing lightly with your hands to cover the potatoes with cream. Cover with aluminum foil and bake until the cheese is absorbed into the potatoes and the potatoes are tender when pierced with a knife, about 50 minutes.

Remove the foil and bake until the mixture is bubbly and the top is golden brown, about 10-15 minutes. Remove from the oven and let rest 10 minutes before serving.

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