What if I hated it too? Would RR, one of my personal heroes since I read Tender At the Bone, be sad and leave me a distressed comment too? Perish the thought--I would rather not post on it at all!
Fear not. I decided to try this when my second cooking client, Catharine, asked me for scalloped potatoes. This looked quick, user friendly, and yummy--with a bonus being that the half and half made it slightly less rich than the usual heavy cream associated with these dishes. A food processor with a slicer blade made the potato-slicing a snap.
Here's the dish before it went into the oven:
and after it came out:
OK. Now, I know that doesn't look like the most amazing gourmet food in the world but MAN is it good! Talk about total comfort--it hits all the buttons. And I especially loved that it is streamlined for the ease of the cook--you heat the potatoes right in the pan with the half and half, garlic, salt and pepper--and when it's just boiling, dump them (ok, pour carefully) into your buttered dish. Grated Gruyere and a little nutmeg and you're good to go, baby.
3 comments:
It certainly looks wonderful. I'll have to give it a try. :)
Have to ask, can you provide me a source for the Microplane zester you list in the sidebar? When I moved out to the midwest my zester went missing, and I haven't been able to find anything adequate to replace it with since.
Amazon. If I were organized that sidebar would allow you to click right through to their site where you could buy it.
I love those things in part because the first time I ever saw them was in art school and we used them to make sculptures out of solid plaster. You can only imagine how delighted I was to see they could be applied with equal efficiency to cheese and chocolate. :-)
That looks incredibly good. Personally, potato products are total comfort food.
I'm in Tokyo for two months and I don't have an oven (they aren't very common in Japan)--I never knew how much I made in the oven until I didn't have one anymore...
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