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gratin tips?

Danimal | Feb 13, 200803:46 PM

I am planning to use a james beard recipe from epicurious. I have heavy cream to use up and the reviews were good. http://www.epicurious.com/recipes/foo....

I was going to warm the cream and add the salt in attempt to get the salt right. I always add to much or too little to potatoes. Should I over-salt the cream so the final product is dead on? Any tips on getting the gratin layers to fuse? And in this recipe, do you think the water bath is really necessary?

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