Home Cooking

Gratin

20 Years of Curdled Au Gratin Over

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20 Years of Curdled Au Gratin Over

stephen | Jan 29, 2014 11:58 AM

Why didn't I do this before? For so many years I made potatoes au gratin and they would frequently break...the sauce going all fatty and gross. Last week I made them again, but par cooked the sliced Yukon gold spuds on top of the stove in light cream...till the cream thickened and they were almost cooked.

The layered them with good grated cheddar and some Boursin cheese...into a hot oven and PERFECTION. I will do it this way from now on.

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