Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Smoky Potato Gratin

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Smoky Potato Gratin Empty Smoky Potato Gratin

    Post by Lobo Tue 19 Jan 2016, 11:18 pm

    Smoky Potato Gratin Img80l
    Smoky Potato Gratin
    Smoky Potato Gratin Translucent
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    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Servings: 8
    In this recipe, thinly sliced potatoes are partially cooked on the stovetop, then layered in a mesh grill pan and cooked on an outdoor grill, which infuses them with enticing smoky flavor.






    • 317

    Ingredients:


    • Kosher salt, to taste
    • 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
    • 2 garlic cloves
    • 8 Tbs. (1 stick) unsalted butter
    • 1 Tbs. chopped fresh flat-leaf parsley
    • 1 tsp. chopped fresh thyme
    • Freshly ground pepper, to taste

    Smoky Potato Gratin Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    Bring a large pot of water to a boil over high heat. Salt the water, add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.

    Prepare a charcoal or gas grill for indirect grilling over medium-high heat.

    Using the side of a chef’s knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.

    In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.

    Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring. Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.

    Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes. Serves 6 to 8.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 9:02 am