"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 11-17-2004, 11:22 AM   #11
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
marmalady - I put the cheese in the middle layer. That is probably why you are being "impatient" so to speak. You see the top browning and maybe you keep opening the oven to check, thus cooling the potatoes each time.

Put a layer in the middle and let it cook untouched for 1 hour (covered if you want like Audeo) - Then the last 1/2 hour you can, if you want, add more cheese to the top and let melt and somewhat brown. But before you add the cheese test with a knife to make sure potatoes are near done or done. I personally like the cheese in the middle - it's like a treasure! LOL
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-17-2004, 06:05 PM   #12
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I put cheese in the middle, too - and on top! The only thing I haven't done is cook it covered - I'll try that next time, and see what I get. And dutifully report back! Tx, folks!
__________________

__________________
marmalady is offline   Reply With Quote
Old 11-17-2004, 06:47 PM   #13
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I would leave it off the top until the last 30 minutes - I would be tempted to cook it about 45 minutes covered then uncovered with cheese added.

Well, if you want you can just cook it at my house :oops: I'm craving this stuff now!!!!!!!!!!
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-18-2004, 08:04 AM   #14
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
LOL - Be careful what you wish for, Elf! I've been thinking about a little road trip to visit a friend in Knoxville soon, and I'll have to cruise pretty close to where you are!

And tx for all the help - I do have some 'breathing' room to experiement; this is for a Christmas dinner with all of hubbie's family, who will be coming down from NC the Monday after Christmas. They're such wonderful folk, his mom and dad, but getting up there in age; and we've never had the opportunity to have the whole family together for a holiday, so this is gonna be a special one.

My 'theme' for the meal is to keep it simple, with foods they're familiar with, but to 'kick' it up a bit!
__________________
marmalady is offline   Reply With Quote
Old 02-16-2008, 10:48 PM   #15
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
sounds delicious. I don't have a mandoline but probably could use my food processor with the slicing blade.
__________________
LadyCook61 is offline   Reply With Quote
Old 02-16-2008, 11:53 PM   #16
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
You can. It might take a bit longer to cook, that's all! You just have to pierce with a knife or stick a fork in the potatoes - it should be soft. If there's any crunchy you will notice it. Plan ahead is my best advice i.e., have an extra 30 minutes to spare if additional cooking is necessary and don't be afraid to stick some foil back on the top if it's not cooking to your satisfaction.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 02-17-2008, 12:39 AM   #17
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
All these great Au gratin recipes lately, and now this wonderful recipe, but I am supposed to be limiting my carbs!!!!
__________________
Maverick2272 is offline   Reply With Quote
Old 02-17-2008, 01:54 AM   #18
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by LadyCook61 View Post
sounds delicious. I don't have a mandoline but probably could use my food processor with the slicing blade.
LadyCook, do you have the 1mm slicing blade? That's what I use when I make this gratin. (BTW, Patricia Wells suggests that during baking you turn the potatoes over in the creamy mixture several times during baking, cutting down from the center out. and then leave it alone and uncovered for the last 30 minutes, which should ensure a brown, crusty top.) Interestingly, I've found many gratins in France -- not just potato -- that contain no cheese at all. After all, "Gratin" means browned, not cheese!

Potato Gratin

This is a true “Gratin” in the Lyonnaise style. That means it’s made with milk and cream. Cheese is NOT a requirement, but if you miss it, you may add 1/2 cup freshly shredded Parmesan cheese about 20 minutes before the gratin has finished baking.

makes 6 to 8 servings – it’s rich!

1 medium garlic clove, peeled and cut in half
4 tablespoons unsalted butter
1 cup whole milk
1/2 cup heavy cream
1 tablespoon finely chopped fresh sage
5 medium-sized all-purpose potatoes (about 2 pounds total) peeled and rinsed
Sea salt and freshly ground black pepper

1. Heat the oven to 400 degrees F. Rub the inside of a 13 x 8 1/2 x 1 3/4-inch gratin dish with the garlic, then with 1 tablespoon of the butter.
2. Crush the garlic. Combine milk and cream with the sage and garlic in a nonreactive saucepan. Slowly bring the mixture to a simmer, but do not boil.
3. Cut the potatoes in half crosswise and slice them with the thin (2mm) slicing disc or on a mandoline. Arrange one-third of the potatoes in the gratin dish. Strain the milk-cream mixture through a fine mesh sieve and pour one-third over the potatoes. Dot with 1 tablespoon of the butter cut into small pieces, and season with salt and pepper. Repeat the process twice more.
4. Bake in the preheated oven for 30-40 minutes, until the custard is firm and potatoes are golden brown.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 02-17-2008, 02:14 AM   #19
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
LadyCook, do you have the 1mm slicing blade?

The smallest I have is the 2mm.
__________________

__________________
LadyCook61 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Asparagus au gratin Raine Vegetables 2 02-23-2005 11:32 AM
Potatoe Gratin with Parsnips & Rutabaga norgeskog Vegetables 7 01-22-2005 07:20 PM
Winter Vegetable Gratin PA Baker Vegetables 0 12-22-2004 03:00 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.