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Potatoes and leeks are a classic flavor combo. Add bacon and you've got a winner. Get the recipe: Crock Pot Leek and Potato Soup. The Country Cook. Cream cheese is the secret ingredient to these ...
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, ...
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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.
A macaroni, cheese and meat gratin. Avocado gratin. 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 typical Midwestern breakfast might have included meat, eggs, potatoes, fruit preserves, and pie or doughnuts. [7] At harvest time, families ate mostly home-produced foods. [9] More settlers began to arrive in the rural Midwest after the Erie Canal was completed in the 1820s.
Preheat the oven to 375˚. Butter a 9-by-13-inch baking dish. Heat the olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Add the onions, 1 teaspoon salt, a few grinds of ...
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