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 Post subject: Potato gratin
PostPosted: Sun Dec 15, 2013 11:59 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
All,

Christmas Eve, I usually cook for some friends of the family who work the Christmas Eve church service, which means we eat somewhere between 8:45 and 9:30. This means that I need to cook something which can be held at temperature for a while, and then served all in one course. Prior years have been: borscht, challah and piroshki; sourdough, caesar and crab; lasagna; ravioli in broth and pizza.

This year, we're talking about a potato gratin, ham (for the meat eaters) and salad. I've gone through some of my cookbooks, but haven't found anything that really grabs me; I want something like a more gourmet scalloped potatoes without being weird. Note that for the non-ham eaters, this will be the "main course". Ideas?

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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 12:03 am 
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Joined: Sat Jan 08, 2011 6:33 pm
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Location: Northern California
Serious eats has a recipe that I want to make:
http://www.seriouseats.com/2013/12/the- ... rious_eats

Nancy


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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 12:49 am 
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Nancy,

Ooooh, tempting. Doesn't even look too hard to make ...

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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 6:26 am 
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Joined: Sun Dec 21, 2008 10:34 am
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Location: Northeast Louisiana
That SE eats one is very good.

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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 6:39 am 
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Joined: Fri Dec 19, 2008 9:52 am
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Location: Kansas City
I made the SE gratin and it was very good. Saw it on a Maratha Stewart show a year or so ago and loved the idea of it. It's a lot of work but very impressive looking. And it tastes good, too.

fitzie


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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 7:06 am 
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Epicurious has a white cheddar and shallot version that is really good. Hugely rich though as it's made entirely with heavy cream. I caramelize the shallots as my only deviation from the recipe as written. Edit: I also cut back on the salt.

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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 10:14 am 
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Joined: Fri Dec 19, 2008 11:21 am
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Location: Six Shooter Junction, Texas
Gotta try this...anyone have a really good gratin mix recipe? Would you rinse the slices or not?

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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 11:07 am 
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Joined: Sat Dec 20, 2008 5:35 am
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Location: Regina, Saskatchewan, Canada
When I make Pommes Anna, I 'mandolin' the potatoes over a large bowl filled halfway with water, then I remove the slices and place them on a large towel over which another towel is pressed for 'drying'. It is a quick and essential step which I believe this recipe would benefit from. I'll be making this on the 23rd for a party and can report back then.


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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 12:53 pm 
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Wino, what is the benefit of removing the surface starch? I would have thought that starch was needed for thickening.

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--Lisa


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 Post subject: Re: Potato gratin
PostPosted: Mon Dec 16, 2013 2:26 pm 
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Location: Kansas City
Not rinsing the potatoes gives a starchier result which I prefer and which I think works better for this version. Gives the potatoes something to stand up and stick together with. Just my opinion.

fitzie


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