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Au Gratin potatoes
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-L.[_2_]
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Posts: 1,180
Au Gratin potatoes
wrote:
> Nancy Young wrote:
>
> > I'm not being a snob, I promise, but I've never heard of that and
> > I think you should find a better recipe. You'll learn more if you
> > really make it from scratch. Add mushrooms to this if you
> > want them. nancy
>
> Thanks! This sounds a lot better. I don't really like mushrooms, though
> I can tolerate that soup, but I didn't want american or cheese whiz
> type stuff. But that was all I found when I did web searches. I bought
> shredded cheddar and planned to use tha instead of the soup.
>
> I think I will skip the bread crumbs (It's a texture thing, can't stand
> meatloaf because of them), but everything else sounds great.
>
> This would still work okay in a crockpot, wouldn't it? I like my
> potatoes to be really super soft.
What you can do is par-boil the potatoes first before baking them in
the sauce/cheese. I just bake mine a long time, and they are always
pretty soft. Also, if you bake them covered for the first 20 minutes
or so, most of the potato moisture will be retained and more liquid
generated, so the potatoes will be softer - but the sauce may be
thinner as well. Then uncover them so the sauce can reduce and the
cheese can then brown a bit.
Most things are trial and error in cooking - even if you cook by
recipe, because every one's kitchen, tools, and experience level
differs; eventually you will find a recipe and technique that works
well for you, your oven and your skills.
-L.
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