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I make Bobby Flay's 11-layer potato gratin every year as my Thanksgiving side. The only real prep work is slicing, washing, and drying the potatoes. I fry my toppings while the gratin bakes, and ...
First, cut off the stalks as close to the bulb as possible. Then, cut the bulb in half lengthwise. Remove the cores at the bottom. For Garten's recipe, you'll then thinly slice the bulb halves ...
The Food Network chef and restaurateur recently shared his recipe for 12-Layer Potato Gratin with Caramelized Shallots, and we’re totally smitten. ... came out October 2024. The recipe only ...
Julienne; referred to as the allumette (or matchstick) when used on potatoes, the julienne measures approximately 1 ⁄ 8 by 1 ⁄ 8 by 1–2 inches (0.3 cm × 0.3 cm × 3 cm–5 cm). It is also the starting point for the brunoise cut.
Julienne, allumette, or French cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. [1] Common items to be julienned are carrots for carrots julienne , celery for céléris remoulade , potatoes for julienne fries , or cucumbers for naengmyeon .
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A good rule of thumb is to trust the recipe. A sweet potato casserole recipe might call for three pounds, or about 48 ounces, of sweet potatoes. By Burgess’s estimation, that should equate to 9 ...
Heat oven to 375°F. Place potatoes in separate bowls. Add half each of the cream cheese spread, sour cream and pepper to each bowl; mash until potatoes are creamy.
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