I made this today and it was delicious! I followed your recipe with minor exceptions. II used a full container, 1 full cup, of heavy whipping cream rather than 3/4 cup. I increased the cheese to about a full cup since I was using a 13 X 9 or so pyrex dish and had a larger area to cover compared to the gratin dish in the video. I did not use the breadcrumb topping. Excellent results, just like what we see in your video. Try this, people - it's easy and delicious. Thank you, Christine!!!
I lived in Europe From 1974 to 1977 , and your cooking makes my mouth water, because I had some of the awesome food you make over there . You are a Great Cook Christine . Your husband is a very lucky man to have a Great Cook and a awesome wife.
I love how the bubbles danced to the music. That dish looks so decadent that I don't think that I would want anything else with it.......maybe a salad to justify it :)
I fell down a Christine Cushing potato well and omg i don't care if i ever get out! never met a potato I didn't really like. looks like a great recipe.
This made me happy, the Mont Blanc line was hilarious. Great side for Thanksgiving dinner, I'll add to my menu. Great music, now I want to dance a tango. :)
my wife makes these and normally it is a thin layer of onions, and some grated cheese along with s/p, And always cooks hers with milk as well, But sometimes she will do one layer with marinaded sliced artichokes, OMG it takes it to another level. yum.
There should be a series called '50 shades of potato' 🥔it's amazing how many tasty things can be made out of potatoes. Thanks for another great idea - just the dish to serve in autumn. Kind regards
I love your videos. I can almost smell the fragrance of potatoes and thyme, and Bizet's music ... it's perfect. Thanks to you, I am improving my culinary skills. Thanks again Christine.
oh that is my favorite potato dish really i make this often and i love it... if someone here didn't try this you have to do it now really that is so so good and what a chance to make it as shown by the fantastic Chef Christine!!! ❤️️❤️️
Christine - I so enjoy your channel and have made many of your dishes. I plan to make your beautiful potato gratin & green beans with shallots & hazelnuts for Christmas Eve dinner (2024). A couple of quick questions - re the potato gratin - can this be made the day before - refrigerated - then re-heated (covered w-foil? - and what temp. would you recommend?). Also your beautiful green beans w-hazelnuts & shallots - for the hazelnuts - you recommend roasting them for 8 - 10 minutes. I will be roasting them on a perforated pizza pan - what temp would you recommend? I know nuts can burn in a flash! Thanks so much - and have a very merry holiday! Gisele
Thank you very much and I'm glad you have included these two great recipes for your holiday celebration. For the potato gratin, you can definitely make it the day before. I would do step 1 - cooking the potatoes and then the day of - cover with foil and bake at 350 for 15-20 minutes ( it should be hot ) then uncover, sprinkle with cheese and/or bread crumbs and brown till bubbly. For the hazelnuts, i would go with 325 for closer to 8 minutes. If they don't look browned, just turn the oven off and let them sit inside for another 5- 7 minutes. This can all be done several days in advance . Have a Merry and delicious Christmas !
@@ChristineCushing Again - thanks Christine. Looking forward to having these 2 dishes - and many more from your fabulous repertoire. Have a very merry Christmas!!! g
Yum, I might hide a little bit of goat cheese 🐐 between the layers. I think it tastes wonderful with the tyme 🌱 and garlic🧄...😋. Thanks Christine, I always thought a gratin was much more complicated to make.
Oh, my - you've done it again and my mouth is watering. So I have added Gruyere & 45% cream to my grocery list and will do this recipe tomorrow. Can't wait ... :)
Thank you, Christine! You are definitely making all MY favourite foods. Your scalloped potatoes will be added to my weekend menu. I made the beef barley soup yesterday and it has become one of my favourite soups. Sometimes I make it with lamb instead of beef and that's awesome too.
This would be a perfect accompaniment for any main course - seafood, poultry, meat, vegetarian, & would also be a delight in a brunch menu! I was surprised that no butter was involved. With the heavy cream & Gruyrere, maybe that would be overkill. Loved that you've used fresh thyme & nutmeg here. When making a white sauce or Bechamel, I always like to add nutmeg, white pepper, & a bayleaf.
To reheat the next day I will wrap the leftover ( and there might not be much ) , sprinkle with a little water ( i'm saying 1 Tbsp. , wrap in foil and bring to temperature in a moderate oven until fully heated through ( about 15 minutes ). That little water will create some steam to gently heat the potatoes without drying them.
Adding to the list of recipes to make! I am curious about the cast iron plate in the oven, how does that work? Would that help distribute heat more evenly if I don’t have a bottom heating element? Thank you!
It’s a must try for sure. This is a cast iron griddle in the bottom of my oven. I use it as a stone when I make bread or pizza. It’s super heavy so I just leave it there. It would definitely help , as it absorbs heat and will conduct it , especially if you put a pan directly on it ! I hope This helps.
Question Christine: after I’ve sliced my potatoes on the madelline my potatoes get gray before I can layer them, so how did you prevent that? They were in cold water before I sliced and still they turned gray faster than I could layer then.
For this recipes, you won't really notice the slight browning , by the time all the cream etc. is added. You can try just slicing and adding potatoes to the dish without organizing the spiral pattern. Just use the spiral pattern for the top and immediately add cream/ milk to cover. Also, when you slice potatoes, make sure you are either using a board or glass bowl. The metal bowls can sometimes react more quickly with potato slices. It's a natural process of oxidation, nothing to worry about. Thank you
Dang that looks good. You know what I'm going to do? I'm going to slice my garlic razor thin maybe on the Benriner AND add a teeny bit of grated lemon peel to it. Thanks for the recipe!
Hello again! You gave me a great idea! I will make them and serve them with roast chicken instead of roast potatoes! Maybe some feta cheese between the layers? ❤❤❤❤
Thank you for this! Perfect as we get closer to the holidays--a classic, crowd-pleaser meal (who doesn't like potatoes?) but just fancy enough to give it some "wow" at the communal table. I've made this a few times in the past (years ago) and found it came out a bit watery, but I will give it another shot. I suspect the key is using at least whole milk and some cream (love your double cream, it's what, 2% fat free, and by the way, does it come with a cardiologist?). I suspect this is best allowed to cool so the starch can be absorbed into the liquid and it thickens up a bit, and then be heated up again, sort of how one typically does for apple pie, does that make sense? Also, would you consider doing this without peeling the potatoes? I generally like potato skins, as I find they add flavour and earthiness.
Hi Christine, This is so Yummy! And this will definitely be my go to Recipe for Creamy Potatoes now! Just a question, I submerged the potatoes in cream & milk but at the end I am left with a lot of liquid? I have yet to let it rest & I am assuming it will thicken up as it cools but it still is a lot of liquid, should I pour some out? Your thoughts would be appreciated Thankyou Christine 😊 Cathy
Yes it will thicken up as it sits. Here are some notes to check : make sure you did not rinse potatoes , also did you use starchy potatoes - like in video. If you use new potatoes there is less starch so it will not thicken then same way. Lastly make sure you pack a lot of potatoes in and push them down in liquid. How did they turn out after testing ? Thank you
Hi Christine, Thankyou for replying so quickly back to me 😘 I have to say this is the Best Potato bake I have ever made (Thanks to your Wonderful tips!) So I ended up putting the dish back in the oven as I like my potatoes more ‘softer’ & I found that the liquid reduced a bit more & once the potatoes rested it was Perfect!! I will not be using another creamy baked potatoes method again! Big Thumbs Up!! 👍👍 Thankyou
Hi Christine,where did you find that double fat cream here in Canada?? All I can find is 35% fat. That would be great to make an extraordinary butter!!!! My mouth is watering only thinking in those potatoes!!!😋😋😋😋. Thanks for sharing
I know it's not easy to find. I found it from an small dairy here in Toronto called Sheldon Creek . I bought it at Sanagan's butcher shop in Kensington market. I hope you can find some. Thank you
The French Scalloped Potatoes are delicious served along with Coq Au Vin because they're both French country dishes, hey please show us a recipe video for Coq Au Vin and serve those French Scalloped Potatoes with them. 😤😤😤
That's right...no flour or butter. Even if you don't have the double cream, the addition of the 35 % cream will render amazing results, as long as you don't rinse potatoes and you use starchy potatoes.
Don't know what I did wrong. Everything was bubbly and brown but potatoes were not cooked and the cream/milk mixture did not firm up at all. It was like soup.
Good stuff but the video could have easily been reduced to only 6-8 minutes. I didn’t need the potato cooking video set to Carmen or to watch every potato be sliced.
When I make potatoes au gratin or scalloped, I skip all that nonsense of layering. I make my sauce, cool it slightly, then mix EVERYTHING in the bowl, pour in my pan and bake. If you want a fancy top, simply save a little sauce, potatoes and cheese, lay potatoes in whatever frufru pattern you want, pour sauce and top with whatever you want and bake.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I love your humor and how well-researched you're about your subject. How come I am so late in exploring you. My lady you're genius.
Well I’m so glad you discovered me now ! Thank you so much
I made this today and it was delicious! I followed your recipe with minor exceptions. II used a full container, 1 full cup, of heavy whipping cream rather than 3/4 cup. I increased the cheese to about a full cup since I was using a 13 X 9 or so pyrex dish and had a larger area to cover compared to the gratin dish in the video. I did not use the breadcrumb topping. Excellent results, just like what we see in your video. Try this, people - it's easy and delicious. Thank you, Christine!!!
Fantastic ! Thank you
The dish and the background music are superb!
Glad you loved it !
I lived in Europe From 1974 to 1977 , and your cooking makes my mouth water, because I had some of the awesome food you make over there . You are a Great Cook Christine . Your husband is a very lucky man to have a Great Cook and a awesome wife.
Thank you so much !
So far not a dish I wouldn’t try or haven’t tried. So delicious
So great to hear ! Thank you
OH MY....looks great thank you. The baklava turned out wonderful spot on. The gyros off the hook good..
So awesome to hear ! See you in the kitchen
My mouth is watering for the scalloped potatoes now
I love your cooking 🧑🍳
Thanks so much
God bless you always ✅🥰✅🙏
Love the way you did this - I don't want all cream and this just fits the bill! Delicious and YUM.
I love how the bubbles danced to the music. That dish looks so decadent that I don't think that I would want anything else with it.......maybe a salad to justify it :)
We worked hard to try to find the right piece of music for the dancing bubbles. Thanks for noticing.
Looks so delicious. Thanks for sharing.
I fell down a Christine Cushing potato well and omg i don't care if i ever get out! never met a potato I didn't really like. looks like a great recipe.
Wow, that tightened up so nicely. All that potato starch. I will be making this for thanksgiving.
Awesome and the music divine!
Ooh la la! C’est vraiment délicieux! Merci! ☺️👌🎼
Merci beaucoup ! Avec plaisir
Oh, that is a symphony, a thing of beauty. Yukon Golds!! I use gorgonzola in mine
This made me happy, the Mont Blanc line was hilarious. Great side for Thanksgiving dinner, I'll add to my menu. Great music, now I want to dance a tango. :)
I felt the tango was someone the perfect music for those bubbles! Glad you enjoyed it
Loved the bubbles dancing to the music. Fabulous video! This looks so delicious I can't even.... I'm so excited to try making this.
Thank you and I hope you try it !
Made your scallop potatoes for Christmas dinner tonight and they were AMAZING!! Thank you so much.
Love your recipes!!
Lynn 🇨🇦 Vancouver
My pleasure ! So glad you loved them
it looks amazing! I am not a potato guy and would still want to dive into that.
It really is next level! Thank you
So glad you're posting more content again =) !
Many thanks
my wife makes these and normally it is a thin layer of onions, and some grated cheese along with s/p, And always cooks hers with milk as well,
But sometimes she will do one layer with marinaded sliced artichokes, OMG it takes it to another level. yum.
There should be a series called '50 shades of potato' 🥔it's amazing how many tasty things can be made out of potatoes. Thanks for another great idea - just the dish to serve in autumn. Kind regards
So glad you enjoyed watching and hope you try them.
LOL - 50 Shades of potato ... that sinful(?)
Good side dish for a party
Definitely ! Thanks
Christine, you sure know how to put on a mouthwatering show. I was swallowing hard BEFORE you put them in the oven!
Thank you ! Love your videos & recipes 💝 god bless
Many thanks,!
Im swiss- you NAILED this. I melt one cube of swiss vegetable bouillon in the milk 👌
Omg, this looks so delicious 😋
You cant even ! Thank you
I love your videos. I can almost smell the fragrance of potatoes and thyme, and Bizet's music ... it's perfect. Thanks to you, I am improving my culinary skills. Thanks again Christine.
I'm so glad you are enjoying the videos and improving you skills. Thanks for watching
Looks delicious!
made it tonight, excellent😋😋😋
That is amazing ! Thanks for watching
oh that is my favorite potato dish really i make this often and i love it... if someone here didn't try this you have to do it now really that is so so good and what a chance to make it as shown by the fantastic Chef Christine!!! ❤️️❤️️
Thank you ! mmmm.
So beautyful😍
I add sweet cooked onions between layers. It gives a wonderful taste.
Hmmm, yes I believe I will be adding this to my Christmas menu. Thank you love!! 😋
My pleasure !
Holy moly Christine!!!! Making this soon!!!!! 🤤🤤🤤🤤
You will LOVE it !! 😍👏👏
Looks amazing! Can’t wait to try it ☺️ thanks for the recipe Christine
It's my pleasure ! I am eating leftovers right now... Thanks
Christine - I so enjoy your channel and have made many of your dishes. I plan to make your beautiful potato gratin & green beans with shallots & hazelnuts for Christmas Eve dinner (2024). A couple of quick questions - re the potato gratin - can this be made the day before - refrigerated - then re-heated (covered w-foil? - and what temp. would you recommend?). Also your beautiful green beans w-hazelnuts & shallots - for the hazelnuts - you recommend roasting them for 8 - 10 minutes. I will be roasting them on a perforated pizza pan - what temp would you recommend? I know nuts can burn in a flash! Thanks so much - and have a very merry holiday! Gisele
Thank you very much and I'm glad you have included these two great recipes for your holiday celebration. For the potato gratin, you can definitely make it the day before. I would do step 1 - cooking the potatoes and then the day of - cover with foil and bake at 350 for 15-20 minutes ( it should be hot ) then uncover, sprinkle with cheese and/or bread crumbs and brown till bubbly. For the hazelnuts, i would go with 325 for closer to 8 minutes. If they don't look browned, just turn the oven off and let them sit inside for another 5- 7 minutes. This can all be done several days in advance . Have a Merry and delicious Christmas !
@@ChristineCushing Again - thanks Christine. Looking forward to having these 2 dishes - and many more from your fabulous repertoire. Have a very merry Christmas!!! g
Yum, I might hide a little bit of goat cheese 🐐 between the layers. I think it tastes wonderful with the tyme 🌱 and garlic🧄...😋. Thanks Christine, I always thought a gratin was much more complicated to make.
So glad you enjoyed it .. Any kind of your favourite cheese between the layers would be great.
I love that the baking time has it's own music to match :-)
So glad you picked up on and enjoyed that . The bubbling in the oven was so mesmerizing I thought it really needed its’ own music. Thank you
Confusing that its an Italian Opera La Boheme and yet the dish is French.
Wow, this looks absolutely AMAZING, and so simple too! I can’t wait to make it!
Thank you ! I had to hold back my husband from diving into that dish before it cooled. Thank you
Oh, my - you've done it again and my mouth is watering. So I have added Gruyere & 45% cream to my grocery list and will do this recipe tomorrow. Can't wait ... :)
I know 45 % is tough to find. I hope you are able to score some.
Man I could eat those every single day of my life that's left! 😋
I made this for Thanksgiving side dish yesterday---a HIT!!!! Thank you so much, I love your channel
I Love it ! 👏👏😀
Love these potatoes!
Oh they are sooo good ! Thank you
Great 👍 job ! YUM ! I make mine pretty much the same way ! Minus the cream😂😂😂😂
Thank you for not ruining that with bread and not putting too much cheese on this
💝 crazy with garlic
My mouth is watering!
It was a tough one to wait for a taste !
I'm drooling.
There was a much drooling when we shot the video also !
It's making me hungry and I just ate!!!
Thank you, Christine! You are definitely making all MY favourite foods. Your scalloped potatoes will be added to my weekend menu. I made the beef barley soup yesterday and it has become one of my favourite soups. Sometimes I make it with lamb instead of beef and that's awesome too.
Oh the beef barley is such a great one , this time of year. Did you make the potatoes ?
Yes! The potato recipe was easy to make and I love them. I served them with ham.
This would be a perfect accompaniment for any main course - seafood, poultry, meat, vegetarian, & would also be a delight in a brunch menu! I was surprised that no butter was involved. With the heavy cream & Gruyrere, maybe that would be overkill.
Loved that you've used fresh thyme & nutmeg here. When making a white sauce or Bechamel, I always like to add nutmeg, white pepper, & a bayleaf.
Soooo yummy - hands down, a million times better than mashed 🥰🥰
This is a tough one but I do agree these are crazy good.!
Oh this looks delicious! Reminds me of a Potato Dauphinois. I always add cheese😍
Yes , it is a potato Dauphinoise .. The cheese is great for sure.
Thank you for everything, Christine! Any tips to reheating these the next day if leftovers?
To reheat the next day I will wrap the leftover ( and there might not be much ) , sprinkle with a little water ( i'm saying 1 Tbsp. , wrap in foil and bring to temperature in a moderate oven until fully heated through ( about 15 minutes ). That little water will create some steam to gently heat the potatoes without drying them.
I wish I was a potato in that masterpiece. . .I would be living the dream 🤣🤣🤣
Yes, totally. Swimming in 45 % cream is where it's at..
I love ur delicious food I am watching from Bangladesh ❤️☺️
I'm drooling!
It's to be expected ! Thank you
I'm wondering about using russet potatoes. Would those make the dish creamier??
Yes the russet would make it creamier for sure. Thanks for watching
Adding to the list of recipes to make! I am curious about the cast iron plate in the oven, how does that work? Would that help distribute heat more evenly if I don’t have a bottom heating element? Thank you!
It’s a must try for sure. This is a cast iron griddle in the bottom of my oven. I use it as a stone when I make bread or pizza. It’s super heavy so I just leave it there. It would definitely help , as it absorbs heat and will conduct it , especially if you put a pan directly on it ! I hope
This helps.
Question Christine: after I’ve sliced my potatoes on the madelline my potatoes get gray before I can layer them, so how did you prevent that? They were in cold water before I sliced and still they turned gray faster than I could layer then.
For this recipes, you won't really notice the slight browning , by the time all the cream etc. is added. You can try just slicing and adding potatoes to the dish without organizing the spiral pattern. Just use the spiral pattern for the top and immediately add cream/ milk to cover. Also, when you slice potatoes, make sure you are either using a board or glass bowl. The metal bowls can sometimes react more quickly with potato slices. It's a natural process of oxidation, nothing to worry about. Thank you
@@ChristineCushing Thank you. I believe the culprit may be the stainless steel bowl I put the sliced potatoes in. Thanks for pointing that out!
@@ChristineCushing hi Christine. Could I use red potatoes for these scalloped potatoes?
@@karent.8245 yes you can use red potatoes. The texture will not be as creamy because they have less starch. I hope this helps.
Dang that looks good. You know what I'm going to do? I'm going to slice my garlic razor thin maybe on the Benriner AND add a teeny bit of grated lemon peel to it. Thanks for the recipe!
Oh , now you're talking. That Benriner is soo amazing.
Mama ‘ina ! do you deliver! ✨😝
Your videos are really quality, well explained, double cream is a non existent item in P.R. can I use heavy cream or evaporated milk? Thank you.
Thanks so much ! You can just use heavy cream (35 % ) in place of the double cream.
No more flour, yay. I have heavy whipping cream around here. Never tried garlic and thyme. So here goes, and gratitude for the upgrade. Hugs!
I think you'll love these upgrades ! Thanks for watching
Hello again! You gave me a great idea! I will make them and serve them with roast chicken instead of roast potatoes! Maybe some feta cheese between the layers? ❤❤❤❤
I bought the nutmeg seeds/nut(?) and that oh so cute grater.
How cool that you found the little grater. People always comment on it. Thanks for watching and hope you love the potatoes.
I am such a potato person thank you so much
It is my pleasure !
My mouth is WATERING!! Darn why can't I buy that type of cream??
We bought it at a small shop from a local artisan dairy but 35 % whipping cream will also work.
Subscriptions are growing..well deserved!
Many thanks
350 bake or 350 convect?
Convection setting it best for this. Thank you
@@ChristineCushing Thnx ++
Thank you for this! Perfect as we get closer to the holidays--a classic, crowd-pleaser meal (who doesn't like potatoes?) but just fancy enough to give it some "wow" at the communal table.
I've made this a few times in the past (years ago) and found it came out a bit watery, but I will give it another shot. I suspect the key is using at least whole milk and some cream (love your double cream, it's what, 2% fat free, and by the way, does it come with a cardiologist?). I suspect this is best allowed to cool so the starch can be absorbed into the liquid and it thickens up a bit, and then be heated up again, sort of how one typically does for apple pie, does that make sense?
Also, would you consider doing this without peeling the potatoes? I generally like potato skins, as I find they add flavour and earthiness.
Cardiologist??? Why, you will only have it once in a while and not every day of the year :)
Hi Christine,
This is so Yummy! And this will definitely be my go to Recipe for Creamy Potatoes now!
Just a question, I submerged the potatoes in cream & milk but at the end I am left with a lot of liquid?
I have yet to let it rest & I am assuming it will thicken up as it cools but it still is a lot of liquid, should I pour some out?
Your thoughts would be appreciated
Thankyou Christine 😊
Cathy
Yes it will thicken up as it sits. Here are some notes to check : make sure you did not rinse potatoes , also did you use starchy potatoes - like in video. If you use new potatoes there is less starch so it will not thicken then same way. Lastly make sure you pack a lot of potatoes in and push them down in liquid. How did they turn out after testing ? Thank you
Hi Christine,
Thankyou for replying so quickly back to me 😘
I have to say this is the Best Potato bake I have ever made (Thanks to your Wonderful tips!)
So I ended up putting the dish back in the oven as I like my potatoes more ‘softer’ & I found that the liquid reduced a bit more & once the potatoes rested it was Perfect!!
I will not be using another creamy baked potatoes method again!
Big Thumbs Up!! 👍👍
Thankyou
How can we get the recipe
On you computer click below the video description on SHOW MORE . Screen will expand and it’s there. Thank you
Thank you
I wish you were my sister!!!!!💜
There would definitely be lots of cooking. 😀
I add butter to mine... Not sure if it is needed now that I see the way you make it
With my method you definitely don’t need butter, especially with the 45% addition. Thank you
My favorite of all potatoes is the all-purpose white potato, grown all over the east coast, but now very hard to find in stores.
I like when you add music.
Hi Christine,where did you find that double fat cream here in Canada?? All I can find is 35% fat. That would be great to make an extraordinary butter!!!! My mouth is watering only thinking in those potatoes!!!😋😋😋😋. Thanks for sharing
I know it's not easy to find. I found it from an small dairy here in Toronto called Sheldon Creek . I bought it at Sanagan's butcher shop in Kensington market. I hope you can find some. Thank you
What is at the bottom of your oven ? Is that a baking stone?
It's a cast iron griddle. I keep it there because it's so heavy. I use it for bread and pizza as a stone. Thanks
Thank you 🙏🏼
With pleasure !
I think Pop would say “NOT ENOUGH GARLIC!!!” 😂
Agreed ! " you call that adding garlic?" would be his line. Thank you
I could eat that whole thing in one day
The French Scalloped Potatoes are delicious served along with Coq Au Vin because they're both French country dishes, hey please show us a recipe video for Coq Au Vin and serve those French Scalloped Potatoes with them. 😤😤😤
Thanks. What will you be having?
YEA!✨🤗✨
The smell! ooh lalal!
When you first mentioned bread crumbs, it occurred to me that that would be "overkill." I think you made a wise decision to eliminate that.
Yes, the bread crumbs were definitely not even a consideration, once I took this out of the oven.
@@ChristineCushing And this is an example of what a good cook does; adjust when necessary.
love it!!!!
i have a baking channel btw x
subbed x you have an awesome channel!!
also love your last vid
0:39 'stickage'? Okay. Well, slap me silly and call me Mabel, the Oxford Dictionary recognizes 'stickage' as a word and gives a definition!
haha ! That is so funny that " stickage" is a word. I was using it in a ' made up ' way. If Oxford says so...it's a word.
Wait, we don't need flour and butter? Mind blown. Mind you, if I don't use double cream, I guess a bit of butter would be nice!
That's right...no flour or butter. Even if you don't have the double cream, the addition of the 35 % cream will render amazing results, as long as you don't rinse potatoes and you use starchy potatoes.
💖
This looks illegal. 😏❤
Nah - just sinful enough to indulge once in a while 😏
getting pretty close to illegal!
Oo la la
Yes ! I should say " OUI"!
Don't know what I did wrong. Everything was bubbly and brown but potatoes were not cooked and the cream/milk mixture did not firm up at all. It was like soup.
A poached egg and slice of country ham
Good stuff but the video could have easily been reduced to only 6-8 minutes. I didn’t need the potato cooking video set to Carmen or to watch every potato be sliced.
I always lined up all of the layers. What a waste of time! Thanks.
Yes, sometimes, it's good to find those little details to simplify the dish, without losing any quality. Thank you
When I make potatoes au gratin or scalloped, I skip all that nonsense of layering.
I make my sauce, cool it slightly, then mix EVERYTHING in the bowl, pour in my pan and bake.
If you want a fancy top, simply save a little sauce, potatoes and cheese, lay potatoes in whatever frufru pattern you want, pour sauce and top with whatever you want and bake.
You can get rid of the background music besides being noisy It downs out your Your directions is your negative. Besides the music is very annoying