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Funeral potatoes (also great potatoes, cheesy potatoes, hash brown casserole, [1] cheesy hash browns, [2][3] those potatoes, [4] or party potatoes[5][6][7]) is a traditional potato hotdish or casserole that is popular in the American Intermountain West and Midwest. It is called "funeral" potatoes because it is commonly served as a side dish ...
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Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [1][2][3] The term may be applied to any dish made using this method. [4] Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or ...
First up is au gratin potatoes: a classic, cheesy, and easy comfort dish, perfect for keeping you warm. It was practically yesterday when we gobbled up our Thanksgiving turkeys and more holiday ...
Hash browns. Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast dish consisting of finely julienned potatoes that have been fried until golden brown. Hash browns are a staple breakfast food at diners in North America, [1] where they are often fried on a large, common cooktop or grill.
Directions. You will need: a 1 1/2-quart casserole dish, sprayed with non-stick spray. Peel & slice your potatoes, set aside. In a med. sauce pan, melt the butter and cook the onion until tender ...
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Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.