These Gratin or Scalloped Potatoes are dead easy and the flavor is divine.
|Comments: 46||Views: 19857||Success: 95%|
Our finest instructional step-by-step video recipes. See what people are talking about.
The difference is in the fat content and may vary depending on where you live. Make sure to choose something that has a minimum of 33% milk fat. In some countries, the fat content can be as high as 48%. If you try and use a light cream or even half and half in this type of recipe, the low fat content will cause the mixture to split. Cheers!
Two options for you. First, you can cook these at the lower temperature and just increase the time. No problem. One thing that is great about these potatoes is that they will hold very nicely. So if you put them in say 1.5 hours to 2.0 hours before you need them, cook them at a lower temperature until they are cooked (e.g. knife goes through them easily), then you can pull them out, keep covered, and then just put them back after your other dish is done (assuming meat) to finish (cover off, increase the heat until nicely brown). This is the perfect time to just let your meat rest in a warm spot (like on top of the stove - tented with aluminum foil).
If you want to cook ahead of time (like earlier in the day or day before, yes you can as well, but you will need to ensure that the potatoes are cooked through before removing or the potatoes will go dark brown/black (oxidize, just like they would if you left a peeled potato out on the counter). However, if you do this, you will have to be careful to chill them properly for food safety reasons. Cook them through (don't brown), then take off the cover, let cook in an ice bath in the sink, then refrigerate until later (or next day). They should still be a bit runny (but fully cooked). Then just put them back in the over about 30 minutes on about 300 degrees to heat through and brown before serving. And if you are not quite ready to serve when the potatoes are ready, don't worry, these can sit for 30 minutes covered in a warm spot and they are even better.
Powdered, or grated parmesan, is parmesan cheese that has been dried and ground into a more granular state. Moisture is sometimes removed from it after it has been grated. Additives and or filters are also sometimes added to it, so be sure to check the labels. Look for 100% grated parmesan.
It is used in this recipe as the smaller granules permeate the whole dish and also help to thicken the sauce. Cheers!
They can really be reheated at almost any temperature. I would reheat them at around 325F and just reheat them until they are hot all the way through. For food safety reasons, it's best to check the internal temperature, it should reach 165F. How long this will take, while depend on your oven, the temperature you have it set to and how many potatoes you are reheating. Cheers!
There are many entrees that would go well with gratin potatoes. Braised dishes such as braised chicken or beef are a good starting point. Then again, something like a roasted prime rib or even panfried steaks, chicken or pork would be well suited to gratin potatoes. Cheers!