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The Au Gratin discussion got me to find this again: REC: Au Gratinn Potatoes; delicious, simple. . .
Joined: Dec 31, 2005
Posted to Thread #26837 at 3:47 pm on Oct 20, 2014
This is from White on Rice Couple and it is absolutely delicious and decadent. No butter, just good heavy cream. I made this last year for Christmas and it vanished in a moment and everyone wanted more. It reminds me of the Au Gratin Potatoes my husband and I had at a very nice steakhouse some years ago for our anniversary.
I doubled the recipe below and did not use the nutmeg; I am pretty sure I used the garlic, and used more of it, as we are all garlic fans here.
Potatoes Au Gratin Recipe
Total Time: 2 hours
All ingredients are approximations. Learn to cook this recipe by feel and it becomes very easy to make smaller or larger dishes to suit the occasion.
4 lbs. Potatoes (Peel, BUT do not rinse after slicing)
2 whole Garlic Cloves
1 - 1 1/2 T Sea Salt, or Kosher Salt
2 t fresh cracked Black Pepper
3/4 t freshly grated Nutmeg
2 1/2 c Heavy Cream
Preheat oven to 350°F
1. Crack the garlic cloves break them up slightly then rub the insides of a 9"x11" baking dish. Set aside.
2. Peel and thinly slice the potatoes - @ 1/8" thick. Put the sliced potatoes into a large bowl.
3. Season potatoes with sea salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly. Slap a potato slice against your tongue to test for seasoning. It should be noticeably seasoned but not overpoweringly so.
4. Layer potatoes into prepped baking dish, smoothing the top so everything is fairly level. Pour cream over potatoes just to the point where you can press down on the top layer and the potato slices disappear under the cream. Give a couple presses down on the potatoes then taste cream for seasoning again. You should just marginally taste the salt. Add a sprinkle more if needed.
5. Put in the oven and bake for a total of about 1 1/2 hours (larger batches will take longer, of course). Every 20 minutes or so, open oven and with the back of a large spoon, break the crust the cream is starting to form. On the final "crusting breaking" the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount. For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.
6. Remove from oven allow to cool a bit before serving. It will retain a napalm-like heat for at least 10-15 minutes.
Read more at http://whiteonricecouple.com/recipes/potatoes-au-gratin-recipe/#oh1hKtJCQXvsQvd4.99
Link: Super Au Gratin Potatoes (pretty much stupidly simple too!)
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 26837. The Au Gratin discussion got me to find this again: REC: Au Gratinn Potatoes; delicious, simple. . . [LINK] - mistral - 3:47pm on 10/20/14 (13)
- Sometimes it is all in the method! This sounds heavenly. Thanks for posting. [NT] - KarenNoCA - 4:36pm on 10/20/14
- So...Semantics Hall Patrol roaming here...should these be - MarilynFL - 5:06pm on 10/20/14
- well. apparently I know squat. I thought scalloped was 'creamed - MarilynFL - 5:10pm on 10/20/14
- Au gratin refers to the crust created in the baking process. Sometimes enhanced by the addition of - Marg CDN2 - 9:03pm on 10/20/14
- I thought is was just the casserole it was cooked in. . . ! (nt) [NT] - mistral - 9:19pm on 10/20/14
- It is heavenly <sigh> cannot wait to make it again this Christmas!(nt) [NT] - mistral - 9:20pm on 10/20/14
- I'm making this tomorrow night to serve with a roast and maple syrup roasted carrots [NT] - KarenNoCA - 11:13pm on 10/20/14
- Let me know what you think of it! (nt) [NT] - mistral - 1:47am on 10/21/14
- Will do. [NT] - KarenNoCA - 4:06pm on 10/21/14
- Wondering.... can I prepare this dish this morning and cook tonight? Not sure if the russets will - KarenNoCA - 4:29pm on 10/21/14
- I think as long as the potatoes stay submerged they should be OK, but have never done it. - LisainLA - 12:55am on 10/22/14
- I did make ahead by a few hours, kept potatoes under the cream...... - KarenNoCA - 2:14am on 10/22/14
- sounds heavenly [NT] - AngAk1 - 5:20pm on 10/22/14