WebBring the oven temperature up to 425 degrees Fahrenheit. Peel and cut the potatoes into 1/8-inch thick slices. Set in a bowl filled with cold water. Drain and use immediately. Apply the minced garlic to the prepared baking dish. Use 1 tablespoon of the butter to coat the inside of the dish.
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WebWash and peel your potatoes. Use a mandolin to slice them into 1/8" slices. In a glass measuring cup or clean bowl, mix together the heavy cream, buttermilk, garlic, lemon juice, thyme, salt and pepper. Evenly scatter half of the potato slices on the bottom of a shallow baking dish. Pour over half the cream mixture.
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WebInstructions. Grease the bottom of the medium casserole pan with melted butter. Spread ¼ of the sliced potatoes in an even layer on the bottom of the pan. Sprinkle the potatoes with ⅛ teaspoon salt, then top with 1 minced garlic clove, ¼ cup of grated Parmesan cheese, ¼ amount of thyme leaves (removed from sprigs).
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WebPour 1 ½ cups each of heavy and half-and-half cream into the saucepan. Stir in the garlic, ½ teaspoon of salt, several grinds of pepper, and the bay leaf. Slice the potatoes evenly 1/8 inch thick, dropping them as sliced into the cream. When all are in, add more cream if necessary, to cover the potatoes by ½ inc.
Web2 pounds russet potatoes. Preheat oven to 425 degrees F. Peel the potatoes and slice them 1/8 inch thick. Place in a basin of cold water. Drain when ready to use. Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 tablespoon of the butter. Drain the potatoes and dry them in a towel.
WebRepeat the step above with a single layer of sliced potatoes, ending with cheese on the top layer. Cover dish tightly with foil and place on middle rack; bake for 50-minutes. Remove from oven; turn oven setting to broil. Place uncovered dish under broiler for 5-8 minutes, or until the top begins to bubble and brown.
WebJulia's Shredded Potato Gratin Recipe. Preheat the oven to 375 F. Sauté 1/2 cup minced onion in 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet over medium-low heat for 5 minutes or so, until tender but not browned. Beat 4 large eggs in a mixing bowl with 1/2 clove crushed garlic, 2 tablespoons minced parsley, 2/3 cup (3
Web1 tsp salt. 1/8 tsp pepper. 3 to 4 Tb butter. (Preheat oven to 425 degrees.) Slice potatoes 1/8 inch thick and drop into a bowl of cold water. Bring milk to the boil in baking dish with garlic
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WebJulia Child’s Scalloped Potatoes With Russet Potatoes, Garlic, Butter, Salt, Pepper, Fresh Thyme, Grated Gruyere Cheese, Milk For an even better recipe experience, download the free Unlock full nutritional details with subscription. 440 Calories. Sodium. Fat. Carbs. Fiber. Potassium. Calories 440 Calories from Fat 200 % DAILY VALUE
WebInstructions. Over medium heat, melt the butter in a kettle. Once butter is melted add the onions and some salt and pepper. After the onions have cooked for a few minutes, add the flour and make a rue. Leave on heat for a few minutes to cook off flour taste. Slowly add the half & half or milk and whisk over time.
WebStart with 1 1/2 cups each of cream and half and half. Heat to simmer and add garlic, 1/2 tsp salt, white pepper and bay leaf. Then, drop in potato slices and make sure there is enough cream and half and half to cover by 1/2 inch. Below simmer, cook for about 1 1/2-2 hours until tender. Check seasoning, and put potatoes in a buttered baking dish.
Web1. Preheat oven to 425F. Spread an 11 by 7 inch baking dish or gratin dish with 1 tbls butter. 2. Arrange half the potatoes in dish. Sprinkle with half the garlic, drizzle with half the remaining butter. Sprinkle on half the salt and pepper. Repeat layers. Pour …
WebIn the Oven: Place leftover scalloped Potatoes in a dish, cover, and warm for 15-20 minutes at 350°F. In the Microwave: Transfer leftover scalloped Potatoes to a dish, and microwave on high for 2-3 minutes, stirring halfway. In the Air Fryer: Arrange leftover scalloped Potatoes in a single layer, and air-fry for 5-7 minutes at 375°F.
WebInstructions. Preheat oven to 425 F. and oil a casserole dish, then cut your butter and measure out all the ingredients needed. Using a mandolin, slice your potatoes to an ⅛-inch thick and set them aside in a bowl.
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WebGrease the bottom and sides of an 18x13-inch sheet pan with 1 tablespoon of the butter. Dotdash Meredith Food Studios. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium. Add onions; cook, covered, stirring occasionally, until onions are soft and translucent, 5 to 7 minutes.
WebMix until combined. Preheat oven to 180°C/350°F (both fan and standard ovens). Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer! Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.