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| Potato gratin https://cookaholics.org/viewtopic.php?f=13&t=3493 |
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| Author: | TheFuzzy [ Sun Dec 15, 2013 11:59 pm ] |
| Post subject: | Potato gratin |
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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| Author: | phoenix [ Mon Dec 16, 2013 12:03 am ] |
| Post subject: | Re: Potato gratin |
Serious eats has a recipe that I want to make: http://www.seriouseats.com/2013/12/the- ... rious_eats Nancy |
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| Author: | TheFuzzy [ Mon Dec 16, 2013 12:49 am ] |
| Post subject: | Re: Potato gratin |
Nancy, Ooooh, tempting. Doesn't even look too hard to make ... |
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| Author: | beccaporter [ Mon Dec 16, 2013 6:26 am ] |
| Post subject: | Re: Potato gratin |
That SE eats one is very good. |
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| Author: | fitzie [ Mon Dec 16, 2013 6:39 am ] |
| Post subject: | Re: Potato gratin |
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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| Author: | cmd2012 [ Mon Dec 16, 2013 7:06 am ] |
| Post subject: | Re: Potato gratin |
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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| Author: | Da Bull Man [ Mon Dec 16, 2013 10:14 am ] |
| Post subject: | Re: Potato gratin |
Gotta try this...anyone have a really good gratin mix recipe? Would you rinse the slices or not? |
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| Author: | wino [ Mon Dec 16, 2013 11:07 am ] |
| Post subject: | Re: Potato gratin |
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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| Author: | ldkelley [ Mon Dec 16, 2013 12:53 pm ] |
| Post subject: | Re: Potato gratin |
Wino, what is the benefit of removing the surface starch? I would have thought that starch was needed for thickening. Thanks, --Lisa |
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| Author: | fitzie [ Mon Dec 16, 2013 2:26 pm ] |
| Post subject: | Re: Potato gratin |
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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