Potatoes Au Gratin Jacques Pepin at Roosevelt Nowlin blog

Potatoes Au Gratin Jacques Pepin. He moves on to make. Boiled, sliced red potatoes also work. Kosher salt and freshly ground pepper. Half of a lemon and a handful of thyme, if desired. This dish is my version of a classic from my youth. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Pour the milk into a small heavy saucepan. 2 to 3 tablespoons freshly chopped parsley leaves. 1 1/2 cups whole milk. 3 pounds baby yukon gold potatoes. 2 cups grated gruyère, divided. For this easy, impressive hors d'oeuvre, jacques pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Place the potatoes in a deep skillet and add salt and pepper, to taste. Heat the oven to 425°f. 2 tablespoons unsalted butter, softened, divided.

Stirring the Pot Jacques Pepin's Potatoes Fondantes
from mykentuckyhome-kim.blogspot.com

My mother always makes her gratin exclusively. 2 to 3 tablespoons freshly chopped parsley leaves. Heat the oven to 425°f. Place the potatoes in a deep skillet and add salt and pepper, to taste. Half of a lemon and a handful of thyme, if desired. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Salt to taste & freshly cracked black peppercorns. Boiled, sliced red potatoes also work. For this easy, impressive hors d'oeuvre, jacques pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. This dish is my version of a classic from my youth.

Stirring the Pot Jacques Pepin's Potatoes Fondantes

Potatoes Au Gratin Jacques Pepin Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Heat the oven to 425°f. 1 1/2 cups whole milk. Half of a lemon and a handful of thyme, if desired. 3 pounds baby yukon gold potatoes. 1 1/2 pounds yukon gold potatoes. My mother always makes her gratin exclusively. For this easy, impressive hors d'oeuvre, jacques pépin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work. 2 tablespoons unsalted butter, softened, divided. He moves on to make. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Pour the milk into a small heavy saucepan. This dish is my version of a classic from my youth. 2 cups grated gruyère, divided. 2 to 3 tablespoons freshly chopped parsley leaves.

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