Subject: Potatoes Au Gratin
Newsgroup: rec.food.cooking
From: kimprice at onr.com (Kim Price)
Date: 20 Dec 1995 04:20:55 GMT
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I can't seem to find a recipe for Potatoes Au Gratin that doesn't begin with the words "Open a package of..."
From: Marit Grimstad (marit.grimstad at nrk.no)
Date: 20 Dec 1995 08:27:02 GMT
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Peel and slice a mealy type potato. Put the potatoes in an oven proof dish with sliced onion and chopped garlic between. Pour over cream and bake at 200 C ca 1 hour.
I have also read a recipe where you pour french dressing over the potatoes instead of cream.
From: hartmans at ix.netcom.com (Kay Hartman)
Date: 20 Dec 1995 15:21:51 GMT
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This recipe is incredibly good. It comes from Simply French by Patricia Wells.
The "Upper Crust" Potato Gratin
Le Gratin des Gratins
3 pounds baking potatoes, such as Idaho Russets
1 quart whole milk
Bouquet Grani: several parsley stems, celery leaves, and sprigs of thyme, wrapped in the green part of a leek and securely fastened with cotton twine
Freshly grated nutmeg to taste
Sea salt to taste
2 tablespoons unsalted butter
1 cup heavy cream
2 cups freshly grated imported Gruyere cheese
1 cup heavy cream
Freshly ground white pepper to taste
1 plump fresh garlic clove, halved lengthwise
1. Preheat the oven to 375 degrees F.
2. Peel and thinly slice the potatoes. If desired, rinse the potatoes to rid them of starch. [She has a long discussion in the book about rinsing or not rinsing potatoes. She says there are two schools of thought, equally valid, and makes no recommendation. I do not rinse.] Dry thoroughly in a thick towel.
3. In a large saucepan, combine the potatoes, milk, bouquet garni, nutmeg, salt, and 1 tablespoon of the butter, and bring to a boil over moderately high heat. Stir occasionally to prevent the potatoes from sticking to the bottom of the pan. Reduce the heat to moderate and cook, stirring occasionally, until the potatoes are tender but not falling apart, about 10 minutes.
4. Prepare the topping: In a medium-size bowl, combine 1/2 cup of the cream and 1 cup of the cheese, and stir to blend. Set aside.
5. Rub the bottom of the baking dish with the garlic and the remaining 1 tablespoon butter. With a slotted spoon, transfer half with the potatoes to the baking dish. Sprinkle with additional nutmeg, pepper, the remaining 1/2 cup cream, and the remaining 1 cup cheese. Cover with the remaining potatoes and sprinkle again with nutmeg and pepper. Cover with the reserved topping. Discard the milk and the bouquet garni.
6. Place the baking dish in the center of the oven and bake until the potatoes are crisp and golden on top, about 1 hour. Serve immediately.
Yield: 6 to 8 servings.
From: vanessa at idirect.com (Vanessa Gruntz)
Date: 23 Dec 95 03:44:15 GMT
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No packages involved with this one.
3 tbsp butter
5 or 6 potatoes, peeled & sliced
1 1/2 tsp salt
1 c shredded cheddar cheese
1/2 c bread crumbs
Prehead oven to 425. In 12" x 8" baking pan in oven, melt butter. Remove pan from oven. Add potatoes and salt; toss together and arrange potatoes in even layers in baking pan. Sprinkle with cheese and bread crumbs. Cover with foil. Bake 20 minutes; uncover and bake 15 minutes more or until potatoes are tender.
Subject: Potatoes au gratin Help???
Newsgroup: rec.food.cooking
From: Val Frank (valfrank at ainet.com)
Date: Tue, 9 Jan 1996 01:05:25 GMT
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Hi, Can anyone supply a good recipe for potatoes au gratin? My husband
and I can't seem to agree on how to make them. Thanks in advance!
From: padik at onion.com
Date: Fri, 12 Jan 96 08:52:57 EST
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I like to use baking potatoes that have been cooked (steamed/baked) peeled and cooled for a couple of days. I then grind/chop them to proper consistency (mmnn augrautin consistency! :)!! ). I then make a roux and in a double boiler type I place the milk/cheese to heat. When the roux is cooled I add the milk/cheese mixing until it is mostly thickened. I add salt, pepper, (sherry), garlic....i donno know other stuff sometimes. Add the potatoes, mix well, move to baking pans, cool and freeeze. I then bake as needed. they freeze well and since a drag to make sometimes I make several at once.
From: Justine Wetherington (afn01307 at afn.org)
Date: Sun, 14 Jan 1996 14:53:42 -0500
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I'm really partial to the small red potatoes. Peel, slice (1/4") and boil in salty water for a few minutes (6-8). While they're boiling melt a chunk of butter in a pan and add salt pepper and flour to make a white roux. Then add milk and a bunch of good sharp cheese.
Drain the potatoes put in casserole and pour over the cheese sauce. Sprinkle some grated cheese and breadcrumbs if you like over the top and bake until bubbly and a bit browned.
It's also nice to put an onion in with the potatoes - just a small one and remove it.
From: vanessa at idirect.com (Vanessa Gruntz)
Date: 16 Jan 96 03:03:33 GMT
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Potatoes Au Gratin
3 tblsp butter
5 or 6 potatoes, peeled & sliced
1 1/2 tsp salt
1 c shredded cheddar
1/2 c bread crumbs
Preheat oven to 425. In 12" x 8" baking pan in oven, melt butter. Remove from oven. Add potatoes and salt; toss together and
arrange potatoes in even layers in baking pan. Sprinkle with cheese and bread crumbs. Cove with foil. Bake 20 minutes; uncover and bake 15 minutes more or until potatoes are tender.
Subject: au gratin potatoe recipie wanted
Newsgroup: rec.food.cooking
From: lynnp at maine.maine.edu
Date: Tue, 02 Apr 96 11:20:08 GMT
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I'm making Easter Dinner this year and I'm looking for a nice creamy, au gratin, potatoe recipie. It seems mine always come out watery and grainy, yuck. Any ideas?
From: suebtheo at aol.com (Sue B Theo)
Date: 4 Apr 1996 02:02:02 -0500
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I suggest using a medium white sauce and then add 1/2 # of chopped Velveta to it. That's what I do and it comes out perfect every time.
From: hey at iprolink.co.nz (Rosalind Blanchard)
Date: 6 Apr 1996 21:49:16 GMT
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I've just started looking at the cooking newsgroup today and yours is the first post that I felt the impulse to reply to.
My German daughter-in-law does a fabulous gratin-style potato dish which is ultra easy to make, looks great on the table, and is very popular in our household. Can be served hot or at room temp.
Only problem is, it's cholesterol city.
Spray or butter your cooking/serving dish.
Slice potatoes thinly (food processor ok).
Layer potatoes and sprinkle salt, pepper and freshly ground nutmeg inbetween layers.
Pour full cream, or half-and-half gently over the potatoes until about half way up to the surface of the top layer. Press potatoes down gently so some of the cream comes over the top for a moment. Grate plenty of nutmeg on the top.
Bake in medium-hot oven (375) for about half an hour, then top with grated cheddar cheese and return to oven for another half an hour or until potatoes pierce easily with a knife and cheese is brown.
HINTS and MODIFICATIONS
You can put some finely chopped garlic in. Or finely sliced onion. Among the layers.
Cooks well in the oven with a roast. Oven temp not critical.
You can start it in the microwave and use the regular oven once you put the cheese on. Use your judgement on the microwave time.
It's good for a dinner party because you can cook it ahead and put it on the counter or in the warming drawer to wait for the rest of the meal.
The nutmeg is the "Secret" ingredient. Don't be tempted to leave it out.
Enjoy.
Ros
Subject: Potatoes au gratin
From: alicee at netcom.com (Alice Englander)
Date: Mon, 8 Apr 1996 23:25:25 GMT
I second Kay's comments about the Potatoes au Gratin recipe from Simply French by Patricia Wells ... it is indeed delicious. Kay posted the recipe recently.
Since I found that recipe, I have used the technique of cooking the thinly sliced potatoes in milk before using them in other casseroles, too. It seems to eliminate the watery liquid I used to get in scalloped potatoes, for example. You cook the potatoes then drain them, so there's no additional liquid from the potatoes. I've even used reconstituted dry milk for cooking the potatoes (we don't always have fresh milk in the house).
This week I made a ham-and-scalloped-potato casserole ... cooked the sliced potatoes in milk, then drained them. Layered the potatoes and ham slices in a casserole. Made a light cheese sauce (white sauce with some cheddar melted in) and poured that in. Scrunched around a bit with a fork so the sauce went down into the other stuff. Topped with freshly grated parmesan. It turned out great.
Subject: Re: Potatoes au gratin
From: pmcghee at erinet.com (Paul McGhee)
Date: Thu, 11 Apr 1996 00:36:11 GMT
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David Rosengarten recently made some gratins--using the technique you describe--on his FoodTV "Taste" show. The recipes are currently posted at
www.foodtv.com.