For tomorow night, apart from the usual google jobs have any of NSC'S finest chefs got a nice receipe for potato grattan.
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I know it's late, receipe help please
- Thread starter Chicken Run
- Start date
- Thread starter
- #3
Hasnt helped my broken rib!
Slice your tatos, get some parma ham and loads of parmesan...
In a non stick fry pan on a middle heat put a bigish knob of butter, then a layer of tatos, then a layer of parma and a layer of parmesan, then potatos, then parma ham then parmesan and so on til its a few good inches thick, foil on the top for 20 mins then in a hot oven to crisp it up for a further 15 mins or so...
In a non stick fry pan on a middle heat put a bigish knob of butter, then a layer of tatos, then a layer of parma and a layer of parmesan, then potatos, then parma ham then parmesan and so on til its a few good inches thick, foil on the top for 20 mins then in a hot oven to crisp it up for a further 15 mins or so...
1. Bring a large pan of water to the boil and cook the potatoes for 6-8 minutes, or until tender.
2. Gently melt the butter in a large non-stick frying pan and fry the garlic for 1-2 minutes.
3. Stir in the cream and cheese and simmer gently for a few minutes, or until the cheese has melted. Season.
4. Drain the potatoes, and once cool enough to handle, slice. Layer the slices into an ovenproof gratin dish.
5. Pour the creamy cheese mixture over the potatoes.
6. Serve.
2. Gently melt the butter in a large non-stick frying pan and fry the garlic for 1-2 minutes.
3. Stir in the cream and cheese and simmer gently for a few minutes, or until the cheese has melted. Season.
4. Drain the potatoes, and once cool enough to handle, slice. Layer the slices into an ovenproof gratin dish.
5. Pour the creamy cheese mixture over the potatoes.
6. Serve.
Sorry should have said my recipe was was for Potato Gallette - much nicer 
- Thread starter
- #9
Thank you all
cook some potatoes
cook some grattan
mix on a plate and serve
cook some grattan
mix on a plate and serve
BensGrandad
New member
The important part of doing potato dauphinoise/gratan is to slice the potatoes very thin preferably with madioline(sp)
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,877
Yes and EVENLY, so they cook at the same time.
clapham_gull
Legacy Fan
- Aug 20, 2003
- 25,877
I simply slice and place in a dish, seasoning as I go (salt and pepper) and adding a few slices of garlic on each layer.
Fill the dish 2/3 up then fill with cream SLOWLY so it gets the chance to fill in the gaps.
Grate some parmesan on top.
Not the easiest thing to cook, because if the oven is too hot the potatoes will "catch" on top before the middle has to cook.
Personally - I cover them with foil and cook at a moderate temperature ( 160/180 ) for about 40 minutes, then take the foil off and turn the oven up.
The goal is get to all the cream to soak into the potatoes, so you end up with a "relatively" dry result.. but not too dry.
You're better off using a slightly waxy potato, because the baking variety will simply dissolve into the cream.
A maris piper is a good choice.
Alternatively - you use potato with finely chopped onion and chicken stock for a slightly healthier but different dish.
Fill the dish 2/3 up then fill with cream SLOWLY so it gets the chance to fill in the gaps.
Grate some parmesan on top.
Not the easiest thing to cook, because if the oven is too hot the potatoes will "catch" on top before the middle has to cook.
Personally - I cover them with foil and cook at a moderate temperature ( 160/180 ) for about 40 minutes, then take the foil off and turn the oven up.
The goal is get to all the cream to soak into the potatoes, so you end up with a "relatively" dry result.. but not too dry.
You're better off using a slightly waxy potato, because the baking variety will simply dissolve into the cream.
A maris piper is a good choice.
Alternatively - you use potato with finely chopped onion and chicken stock for a slightly healthier but different dish.