Search results
Results from the WOW.Com Content Network
Best au gratin potatoes. It was practically yesterday when we gobbled up our Thanksgiving turkeys and more holiday cooking is just ahead. And if money wasn't tight in November, it's tight now ...
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 4 tbsp. salted butter, plus more for the baking dish. 2 tbsp. olive oil. 5. onions ...
Au gratin potatoes. We love a smart and simple recipe upgrade. Small tweaks to classic dishes (using mayo instead of butter for grilled cheese, baking your salmon with miso, mixing butter into ...
Next, he butters his baking dish to keep the potatoes from sticking, then layers the thin slices of potatoes with a drizzle of cream, salt and pepper until he reaches the top of a 10-by-10-inch ...
Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. [1] Some recipes add cheese and eggs. [11] It is called potatoes au gratin in American English.
Buttered Side Up/ The Pioneer Woman Creamy Mashed Potatoes This simple, ultra-creamy mashed potato recipe is a no-brainer at any Thanksgiving dinner table—even if there's no turkey!
The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. [ 1 ] The dish has been claimed to originate in the early 1900s [ 2 ] from a Boston restaurant known as Jerome's [ 3 ] and from a Manhattan restaurant known as Jack's during the same time period.
Garten's gratin is creamy and satisfying, thanks to the Gruyère, and the potatoes are perfectly cooked. Since the fennel is sautéed, its flavor is mild and sweet rather than overpowering.