For those of you who are solidly on the mashed potato train for Thanksgiving, I bet you will change your mind once you’ve tried this crispy gratin. But then twice a year, I make it for Thanksgiving and Christmas, and I pile my plate high with all of the comfort foods. Any time I have made or eaten a potato gratin, no matter how much liquid or how long I bake them, the potatoes seem tough or under cooked. Place the cast iron pan into the oven and bake for 1 hr and 15 minutes. You are too sweet, Simone...thank you for your kind comment and for sharing the site with your friends. By slicing the potato thinly with a mandolin, by cooking it in a long terrine tin, changing the balance of crisp outside and soft inside, this potato dish has taken on an almost unbearable lightness of being. Pour half of the cream mixture over the potatoes, alternately lifting the layers with a fork and then pressing them down to ensure the cream gets between all of the layers. So I went ahead and changed the recipe to call for regular or sea salt instead of Kosher. I agree that it's a very rich, special occasion-type dish, but perfect for New Year's Eve. (click for more). . I made a trial run of this dish yesterday (recipe found along with a beef tenderloin recipe here: http://www.foodnetwork.com/recipes/herb-crusted-beef-tenderloin-recipe.html) and it was delicious. I have a Christmas Eve dinner with one side of the family and a Christmas Day dinner with the other side. Yum. Your email address will not be published. I have the same problem. My dad requested it for our Easter dinner. I stumbled upon this site while I was looking for a crock pot ham recipe. Here the potato can be free of Nietzschean overtones and step away from its subservient role to the protein element on a plate and shine lightly and freely, surprising all who enjoy this delightful little entree. Potato terrine with Gruyere and garlic | The Saturday Paper Crispy Parmesan and Gruyere Potato Gratin. -Trying to cut down on salt in our food and this was very salty, even with the kosher salt, so I'll be using less, maybe 1 tsp. I always end up eating more of these potatoes than anything else on my plate! . Repeat until the layers come about halfway up the side of the dish. I'm glad 2 tablespoons was the right amount for you! What a beautiful dish and this is my kind of side! My notes: Required fields are marked *. Set aside. I would probably suggest taking it out of the refrigerator and allowing it to come to room temperature before baking. This is beyond gorgeous. Luckily, it's so darn delicious that nobody will even mind. This will allow the garlic flavor to infuse the cream. Thanks for stopping by! Thanks!! I am almost positive that it came from the Epicurious site, but I have searched for the original recipe to no avail. Add the gruyere and combine thoroughly. ***EDITED 4/12/14 to change Kosher salt to regular salt or sea salt (to reduce any confusion in trying to convert amounts) and to reduce overall amount of salt used (since everyone's tastes vary and you can always add more salt to the final dish but it's impossible to take it away). But the key is slicing the potatoes very thinly and cooking it long enough! If you're feeling adventurous, feel free to sprinkle some fresh chopped herbs in between the potato layers (thyme would be delicious! Hope you enjoy it if you end up trying it. I like to use a mandoline slicer, which ensures that the potato slices are all uniform in thickness. Pour the cream mixture over top of the potatoes. . Enjoy! Your email address will not be published. http://www.foodnetwork.com/recipes/herb-crusted-beef-tenderloin-recipe.html. It is the sum of its parts and sits comfortably in “that group” known as the composed salad, a stalwart of French menu construction. Pour the rest of the cream mixture over the potatoes, once again lifting and pressing on the potato layers to make sure that there are not dry spots. They lightly brown for beautiful color, too! . Cover the cast iron pan tightly with a piece of tin foil. Cut the terrine into two-centimetre slices and arrange on top of the salad. If you are going to use a casserole dish, you will want to fry the shallot in a separate pan and then add it to the potatoes when you add the cream. Now is the time to subscribe. It's definitely a fun twist on scalloped potatoes! Keep up the good works Samantha! . Very showy and delicious recipe. Carefully overturn the flan onto the platter and slice into serving-sized portions.
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