What's the difference between Heavy cream, Whipping cream, and Heavy Whipping Cream. I have Heavy whipping cream left over from the Creme Anglase I made.

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!

Greg if you look at your carton or container of heavy cream it should be marked somewhere with the percentage of milk fat. It will likely say something like 33% M.F. (instead of the actual words "milk fat"). Hope this helps!

Ah ok, thanks. It says 40% Butterfat which I assume is the same as Milkfat.

Followup question: It there any difference in taste between Pasteurized and Ultra Pasteurized? The latter states that it has a longer shelf life.

Don't have the answer to this one Greg, sorry. Perhaps someone else may be able to assist you with this question.

I am thinking of making these to go with a main dish that cooks at a much lower temperature. So, I was wondering if I could cook them earlier in the day, and then re-heat them. Any suggestions would be appreciated. thanks.

Hi Michelle,

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.

I made these as my contribution to a group dinner, and everyone LOVED them. Brilliant.

this dish added some style to my sunday lunch. it looked great on a plate and did not taste too bad either. i am not a fan of cremy dishes. but i ate this one.

my husband enjoyed it. i definately will be making this dish again

may i use low fat milk instead of whipping cream

Sorry, low fat milk will split. For this recipe, you'll need to use heavy cream (see comments above). Cheers!

Hi, I am going to try these potatoes; they look yummy! Could you please tell me what powdered parmesan cheese is? Thank you.

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!

These turned out incredibly well. I dream of having an entire pan just to myself!

I've been asked to bring these potatoes to New Year's dinner again. "And maybe you could make enough so there's leftovers for breakfast the next day?"

Is there better testimony than that?

At what temperature do i reheat the potatoes? And for how long?

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!

I don't like milk and cream, can you use a liquid stock instead?
Thank you.

Without milk or cream you will get a different result but it can still be done. This would give you what is called Potato Gratin Boulanger - here is one recipe I found but there are several more. Cheers!

Hi, i'm planning cook this dish. What main dishes would you suggest to go with it?

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!