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Okay...finally dug it up: nlb's Potato Gratin (using milk with potatoes

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Joined: Dec 12, 2005


Posted to Thread #12643 at 6:21 pm on Nov 16, 2008

Date: Mon, 17 Apr 2000 01:40:52 GMT
From: nlb
Hi kj, rec. Potato Gratin
Yes you do! LOL!!!

Potato Gratin

3 lbs. Yukon Gold potatoes, peeled
whole milk, to cook potatoes
freshly grated nutmeg
3 T butter
1 1/2 c grated Gruyère
white pepper, to taste
2 cloves fresh garlic, cut in half lengthwise
1 c heavy cream

Preheat oven to 375 degrees F.

Slice the potatoes into coins between 1/8 and 1/4-inch thick. In a large sauce pot combine the potatoes, milk, a little nutmeg, salt and 1 1/2 tablespoons butter. Bring to a boil over moderate heat, stirring occasionally to keep potatoes from sticking to the bottom and scorching. Lower heat and cook another 10 minutes or less until potatoes are tender, but not falling apart. Check the potatoes as soon as the milk boils, as they may be ready before you expect. Remove potatoes from the hot milk.

Rub the bottom of the gratin dish with the garlic and the remaining butter. Transfer half the potatoes to the baking dish, sprinkle with very little nutmeg, pepper, half the cheese and cream. Top with remaining potatoes and top potatoes with the remaining cheese and cream. Bake 45 minutes covered then remove cover and bake about another 15 minutes until they are crisp and golden on top.

Recipe courtesy Janos Wilder, Janos Restaurant



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