This video’s horrible production value (I almost called this post “The Blair Witch Potato”) is more than made up for in that this really is a great recipe and technique. I really love potato gratins, but the thing I don’t enjoy, especially when I’m in a hurry is the slicing and layering. This video recipe shows you a shortcut method to achieve a very similar final product with much less work. You’ll have to watch to see how this is achieved since I don’t want to spoil the suspense and tension of the clip (unlike “Blair Witch” which we all knew was staged, and there weren’t really any ghosts).
You can use any cheese in this dish, of course, but I think a nice sharp cheddar is the way to go. I used a beautiful hunk of English Farmhouse Cheddar and it was great. Especially with the apple and shallot reduction that went over the pork loin I served with these potatoes. Also, I used low fat 1% milk for this dish. I would resist the temptation to use cream in this, as I think it makes it this recipe too rich. Enjoy!Ingredients:
6 russet potatoes
2 cups milk
3 green onions
6 oz. cheddar cheese
4 tbl butter
salt and pepper to taste
*Bake at 400F until golden brown, about 20-30 minutes
26 comments:
lol @ "Blair Witch Potato" Thats a blast from the past! I was actually scared and I knew it was fake. Funny reference, and these potatoes look luscious.
Mmmm...looks yummy. Actually while watching this I was eating some potato chips. And I was thinking what the hell am I doing? I gotta have that Potato Gratin! So I'm gonna make it sometime this week!
Good, at least one person gets the reference! The camera was shaking so much in that movie I got motion sickness. thanks.
Back when you had the cayenne obsession...you could ujst move the old vid and to the new program, delete all those graphics, then rewrite it. Or...you could just do the stuff all over again.
the old webcam was so low res that the new software wouldnt make a real difference. BTW i still have a cayenne obsession!
Finally! ^_^
About how many people do you think this would serve? (I'm cooking for 3...lol)
6 to 8, or 3.
I made this for dinner tonight with a beautiful steak, and it was awesome. I love how easy most of your recipes are, but so delicious at the same time. Thanks chef John!
You're welcome. Feel free to send pictures of these recipes you make. I've been thinking of having a page of viewer submitted recipes they've made off the blog.
I am going to make this tonight. I remembered you made this and had to search hard for it on your blog. How do I send you a picture of it?
connie, just attach a .jpg file to an email to foodwishes@yahoo.com
thanks!
ALERT! Video not viewable. Hopefully, some action might be called for.
i just watched it, seems to be fine.
How long should I boil the potatoes?
like I said in the video, "til tender" hard to give an exact time, around 20 minutes?
Hi Chef, just discovered your blog (well, a few weeks ago) and this is the second recipe i used with success...single guy here, with 2 sons visiting on the weekends...the videos are so helpfull...:)
Similar to my layered potatoes except mine take forever to cook, the precook will do the trick for sure! I also lay thick cut pork chops on top and yummmmmm! (pork chops only need about an hour of cook time)
Thanks for your recipes and videos. I'm adicted to cooking videos.
Oh and I forgot, you drizzled the milk carefully because that is how cooks add in the love. And "the love" is definitely tasted.
That looks great, John. Thanks!
yummmmm
I wonder how this would be with some cauliflower thrown in? Maybe roasted cauliflower??
Wow! Thank you, Chef John, for giving me a little cooking cred! I've done three of your recipes so far,and they came out so much better than just following a recipe. Guess I'm a "visual" person. Hubby is from the midwest and a tater guy, and I've always had problems coming up with new ways to cook them. He LOVED this. Served it with a roast chicken and roasted cauliflower. I LOVE YOU!! (Hubby approves of that last comment)
Would this be appropriate for a Thanksgiving side dish? I'm tired of mashed potatoes.
You should recycle this recipe. It is foolproof (speaking from experience) and so tasty. It is easy to reduce it for two, and easy to increase it for 6. It also cooks in the background. You can have this in the oven while you have to deal with things going fast on the burners. If it gets done early, you can nuke it to warm it up, without loosing flavor. It is almost as good as your corn custard side dish, but much less time consuming.
You know, I'd ask you to re-do this video, but - why? It's perfect just the way it is! Talk about simple! It's so simple, I'm surprised I never thought of it ('cause basically, I'm a lazy cook). THANK YOU so much for this idea. I'm doing this tomorrow with the left-over Easter Ham (of yours, of course) that was totally awesome. Thank you so much, Chef! (Hmmmm...I wonder if Allrecipes has THIS one posted?...)
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