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Cook and Tell: Potatoes Au Gratin

10 Mar

Today I want to talk potatoes. Specifically Potatoes Au Gratin, or as they are commonly known, scalloped potatoes. I’ll be honest, I’ve always been afraid to attempt this dish, as it seemed extremely time and energy consuming. So when my husband generously volunteered us to provide Potatoes Au Gratin as our contribution to the Thanksgiving dinner table last year, I was absolutely mortified. As I was hearing the offer come out of his mouth, I started feverishly thinking about the ingredients that I would need, where I would look for the recipe, and when in the world will I have the time to make this monster of a dish. Believe you me, I wasn’t wasting any time. As Thanksgiving dinner menu options were being discussed, I was already searching for recipes on my iPhone recipe apps.

I went through multiple recipes hoping to find the simplest possible one and fearing that a simple Potatoes Au Gratin recipe just does not exist. But lo and behold, it actually does, and from the most unlikely of sources, Emeril Lagasse. When I came upon this recipe I was relieved to see that it is actually possible to make scalloped potatoes with minimal effort.

The first time I made scalloped potatoes, hubby sliced all the potatoes, which made my job super easy. This time around however, I did everything myself. I pretty much followed the recipe, except that (there is always an except), I didn’t have white pepper, so I used black pepper. I used a combination of half-and-half and fat-free milk, instead of whole milk, and I used shredded Cheddar Monterey blend and shredded Mozzarella. The big thing that I did differently was that I used raw red potatoes instead of cooked potatoes, therefore having to bake the potatoes about 40 minutes.

Here is what I got…

Potatoes Au Gratin

Hubby said that it might have been a little light on salt. I thought it was pretty good, but I guess I am not the most objective judge. Next time I’ll be more generous.

 

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  1. DimpleArts

    March 12, 2011 at 11:32 pm

    If it’s a good mandolin it will make things a lot easier:) But I didn’t have a hard time slicing with a knife either.

     
  2. snippets of thyme

    March 12, 2011 at 7:54 pm

    Making this tomorrow. Went to a cooking class at Williams Sonoma today and bought a mandolin to see if that makes the slicing of the potatoes easier. Thanks for this post. I saw this photo on Tastespotter.

     
  3. Elle (Bromography)

    March 12, 2011 at 7:37 am

    Your potatoes look lovely, and the recipe is relatively simple. Ina Garten also has fairly easy version.