|
|
|
|
|
|
POTATOES AU GRATIN Recipe | | Main Course Recipe by Kevin Tighe |
| | INGREDIENTS | This is not really a main dish but a side dish for a main dish.
As instructed by Philippe Bourg in Paris in July 2005. Some slight variation for American russet potatoes.
5 large or 6 medium potatoes. Peeled, sliced 1/8 inch thick
1 3/4 cup (or so) half and half or milk, scalded
1 1/4 sticks of butter (or more if you need it)
1 tsp salt (Himalayan, kosher, etc, works better)
1/8 tsp (or so) pepper
1 1/2 to 2 tsp Herbes de Provence. (thyme, rosemary, marjoram, savory, basil. NO lavender or fennel)
2 to 3 tablespoons of flour (optional)
1 shallot (optional)
| | METHOD | Parboil the potato slices in salted boiling water. (Necessary for russet potatoes that bake up dry for baked potatoes, may not be necessary for all types of potatoes. This helps to take the excess starch out of the slices) After 5 to 10 minutes, remove to a colander and drain. You may want to cut some of the butter up now and melt to thoroughly cover each slice with butter if you move them to a bowl.
Butter the bottom and sides of a gratin dish very well. Layer potatoes in a single layer on the bottom of the dish. Mix flour(optional), salt, pepper, herbes de provence together in a small bowl. Sprinkle some of the flour mixture over the 1st layer. Dot with small pieces of butter or melt butter and brush/drizzle on potatoes. (unless you added the butter after parboiling). Pour hot half & half or milk gently over the 1st layer making sure to get some on each potato slice. Repeat for 2nd layer. Repeat for 3rd layer. Repeat for 4th layer. With a turkey baster you may want to further moisten the top layer. Sprinkle top with some more herbes de provence & a few grindings of black pepper and salt.
At this point you can slice a shallot into thin rings and press them into the liquid near the top but not exposed to the top dry. (they will burn if on top) This is optional.
Place gratin pan in a hot oven (400F or 200C, or higher if you want it). Leave in for 40 minutes. Remove and with a turkey baster squirt the milk mixture from the bottom over the slices on the top. Place back in oven for 20 minutes. Remove from oven and check for doneness. If more is needed, use turkey baster again and coat each slice. You may need to turn up oven to 425F (212C) for last baking time if not quite done. Remove from oven. Allow to cool for 10 – 15 minutes and serve. (Baking time depends on how done the potatoes are and your taste. They may be done for you after the 1st 40 minutes of baking. The tops of the potatoes should be brown and the liquids should thicken and be bubbling when done.)
|
More French Cuisine
|
|
 |
|
Discussion Forums
|
|
DISCUSSION FORUMS ON
Diet Food / Low Calorie Cooking
|
RE:The GM Diet – Does It Really Work?
Have no idea about such hearing this for the first time why dont you google it there will get the information. ... - Ankita read >>
|
RE:What is GM diet ?
Hi ... - Natasha read >>
|
RE:10 Snacks That Make You Fat
snacking is not bad if taken in limits. Do not eat deep fried and food packed with high calories as it takes a toll on your health gradually. heavy snacking may lead to various health diseases so avoi ... - pooja read >>
|
RE:Healthy Diet for Summers
During summers due to heavy heat we loose much of our sweat and thus energy also. to regain this energy we have to intake more liquids like water intake, juices etc. water intake during summers should ... - raj read >>
|
DISCUSSION FORUMS ON
Sweets and Desserts
|
RE:khoya(milk powder) barfi
Hi, I would suggest you to go through this website named ######. I usually prefer this website for making different recipes. I have also made Barfi from this site and trust me, Barfi tasted amazing. - Seemap read >>
|
RE:Dhoda burfi
hello moni,
you can search on google you will get your pure and right recipe on google or on you tube, so why dont you try there you will get better and better recipe there. ... - naina read >>
|
RE:Dhoda burfi
hello moni,
you will definately get this receipe on google search. ... - kranti read >>
|
RE:sweet lover
Hi there are sugar free tablets available these days which you can make use while preparing any sort of sweet dish. This will have a control over sugar level at the same time keep her happy ... - Heena read >>
|
|
|
|
Ask other experts on vegetarian cooking.
