Potatoes Gratin Bon Appetit at Alex Baume blog

Potatoes Gratin Bon Appetit. Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Heat 2 tablespoons oil in heavy large skillet over medium heat. 2 tablespoons unsalted butter, softened. 4 lb russet potatoes, scrubbed, very thinly sliced on a mandoline. After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor. Make potatoes au gratin for your next holiday party—or your next weeknight. 2 medium shallots, quartered through root ends. 1 sprig thyme plus 2 teaspoons fresh thyme leaves, divided; 1 1/2 cups heavy cream; 3 pounds russet (idaho) potatoes of uniform size. Potato and celery root gratin with leeks. 1 medium garlic clove, crushed through a press. 1 tbsp thyme leaves, plus more for garnish. Let potato gratin rest 10 minutes before serving. Arrange half of potato slices in bottom of prepared dish, overlapping slightly.

Vegan potato gratin (easy) Lazy Cat Kitchen
from www.lazycatkitchen.com

1 1/2 cups heavy cream; Potato and celery root gratin with leeks. 1 sprig thyme plus 2 teaspoons fresh thyme leaves, divided; 1 medium garlic clove, crushed through a press. 1 tbsp thyme leaves, plus more for garnish. 2 tablespoons unsalted butter, softened. After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor. Brush dish with olive oil. Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. 4 lb russet potatoes, scrubbed, very thinly sliced on a mandoline.

Vegan potato gratin (easy) Lazy Cat Kitchen

Potatoes Gratin Bon Appetit 1 tbsp thyme leaves, plus more for garnish. 1 medium garlic clove, crushed through a press. 1 tbsp thyme leaves, plus more for garnish. Heat 2 tablespoons oil in heavy large skillet over medium heat. 2 medium shallots, quartered through root ends. 1 sprig thyme plus 2 teaspoons fresh thyme leaves, divided; 3 pounds russet (idaho) potatoes of uniform size. Make potatoes au gratin for your next holiday party—or your next weeknight. Brush dish with olive oil. 2 tablespoons unsalted butter, softened. After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Let potato gratin rest 10 minutes before serving. Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Potato and celery root gratin with leeks. 1 1/2 cups heavy cream;

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