Thanksgiving this year is going to be tiny, just the partner and myself and some roast Cornish hens.
I have been tasked with coming up with some sort of potatoes au gratin. It doesn’t have to be traditional dauphinoise, but it isn’t ruled out. My exact parameters: “Some sort of sliced potato thing with cheese.”
So, what are folks’ best versions of this?
(Note: I don’t have a mandolin, but DO have a Cuisinart with a slicing disc. )
Mine uses about a coffee mug full of heavily salted heavy cream, TPSTOG, cayenne, and sometimes rosemary.
I prefer gruyère as the main cheese on top.
Layer in a buttered dish and bake at 375 for 45 min or until desired golden hue is achieved.
???
The Proverbial S*it Ton of Garlic, maybe?
Yes. @Lectroid — my bad. It’s an often used acronym in the WFD thread, but I realize you’re not active there.
Maybe individual Thanksgiving-seasoned Pommes Anna under each game hen, topped with a little of Ripert’s mushroom sauce?
Or is soft-n-cheesy a must?
Soft isn’t necessarily a requirement. A little tooth to the spuds is probably acceptable. Cheesy is mandatory.
Our favourite has been a potato gratin with Emmenthaler, Gruyère, light cream, black pepper, and nutmeg. I don’t add garlic.
I think I will make this soon.
Pommes Aligot? (I’ve never made the dish, though I have devoured it.)
Wish I had ideas for the Au Gratin - a dish I love but struggle to make.
I’ve never tried it. The descriptions are dissuasive, though.
I prefer them without cheese.
I described my method at the link below. You can add shallots, garlic, herbs to your taste,
As it’s just the two of you, you could bake and chill the gratin in a loaf pan, slice, and then pan-fry for an OTT version (aka Pommes pave).
Now THAT is an amazing suggestion.
Frying already cooked potatoes is like a cheat code for crispy deliciousness.
Here’s Keller. Compressing and chilling for a while will help it stay together.
(Reminds me of 100 layer lasagne, or vice versa.)
Jacques Pepin Recipes: Gratin Dauphinoise | KQED
I always add gruyere to this recipe, my favorite!
I love this one. Such a simple and perfect dish.
Or, more elegantly, you could peel and square up the raw spuds, and then Hasselback and bake/fry them.
Except that’s a different dish, not “more elegant” execution of the one OP asked about. .
Oh, I think it’s more elegant. And we’ve been talking about all sorts of potato dishes.
I’ve not riffed the Hasselback variant I mused about, but one could do the fine slicing on opposing sides of the cube at right angles, press, and fry that up. No layering required.
I knew you folks would come through! So many excellent references…
I don’t normally truck much with emojis, but…
Our favorite is a basic potatoes au gratin dish with: whole milk, cubed cream cheese and shredded swiss. A little minced garlic gets heated with the poured over milk.
With game hens we usually have a simple rice ‘stuffing’ (wild, brown and white rice, celery, a little minced onion, parsley all cooked together with chickie broth) seasoned with a bit of s & p and Bell’s seasoning, but not cooked in the birdies). We really season up those little birdies with rosemary and sage.
