be really good with ham. I made it the day before and reheated, per recipe suggestion. I am out of Comte so used Gruyere instead. I don't know what happened with the reviewer who said it had way too much liquid. Mine set up nicely but was still moist when served.http://www.finecooking.com/recipes/potato-carmelized-onion-gratin.aspx
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Potato & Caramelized Onion Gratin from FC was delicious. I served it with steaks but think it would
- Thread starter curious1
- Start date
melissa-dallas
Well-known member
Yum. I finally mastered scalloped/gratin potatoes by watching Pepin
Rather than just pouring hot milk over, he pours the milk over and then brings the casserole to a simmer stovetop until it starts to thicken, then drizzles a little cream over the top before putting in the oven. I let them cook until brown & done, then top with cheese & turn the broiler on for a couple of minutes.
Rather than just pouring hot milk over, he pours the milk over and then brings the casserole to a simmer stovetop until it starts to thicken, then drizzles a little cream over the top before putting in the oven. I let them cook until brown & done, then top with cheese & turn the broiler on for a couple of minutes.