![]() Place your potato slicer on the desired width, then slice the potatoes thinly. To make this classic, comforting food recipe, you’ll simply slice your potatoes, make your cheese sauce, layer everything inside your STAUB cocotte, and top it off with a little more shredded cheese and green onions. Before baking, you’ll top your potatoes au gratin with chopped green onion.And because everything should be seasoned well, you’ll need Himalayan pink salt, black pepper, garlic powder, ground cumin, and celery salt.To take the cheese sauce flavor even further, you’ll need garlic, a bold red wine (Malbecs are great), and red onion.Other great cheese options are freshly grated Parmesan cheese and Gruyère. To make your sauce, you’ll need butter, flour, half and half, sharp cheddar cheese, Monterey jack cheese, and Fontina cheese. To bring out the cheesy flavors in this recipe, you’ll make a mornay sauce, which is basically a béchamel sauce with cheese added.“Waxy” potatoes hold their shape well, and because you can leave the skin on (it’s very thin), it decreases the prep time required. I used red potatoes for this recipe because of their texture, and I leave the skin-on. The core of a great potato au gratin is most certainly the potatoes.And last but not least, roast some garlic! That has so many uses.If you have breakfast or brunch on the brain, why not whip up personal-sized shakshuka (a dish made with poached eggs in a spicy tomato and pepper sauce) or a seafood or vegetable frittata.You could even add it right in the middle of your charcuterie board for easy access. Who doesn’t love melty cheese? Use the cocotte to bake a wedge of baby brie topped with fruit preserves and serve with crackers.And don’t forget that scoop of ice cream! ![]() Give them a spin for your next date night and even a special Valentine’s at-home dinner.
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