Just made this tnight, I used heavy cream to make my sauce cooked covered for 30 mins, then uncovered for 1 hour at 400 temp. I added shredded chedder to mine fresh grated. Once back in oven for 15 mins it came out charred golden dark brown crust on top and gooy creamy soft potato on bottom.. so good and easy to make!
My Dad taught me to Butter the dish. Thinly slice potatoes & Thinly slice Onion.. Layer with Cheddar Cheese (or your Preference), S/P, & then pour Cream over top!! Oh Yum!! Just a little Different than yours!! But it’s Still De-Lucius! 🙌❤️😋🙌
@@butter-n-thyme No, it's not the "skin" of the nutmeg seed, it a red lace that is removed and dried. Elika is correct and is saying to you didn't use mace, you just used the outside part of the nutmeg. Google nutmeg with mace and look at the pictures of a fresh nutmeg with mace attached, you'll understand then.
@@butter-n-thyme mace is NOT nutmeg, nor the skin of the nutmeg. It's a separate part of the plant that is on the outer skin and not shown here in your video.
375 to 400. Higher temperature will give your a nicer presentation and or more crispy edges. Enjoy! Here's the link. www.butter-n-thyme.com/potatoes-au-gratin/
gonna make another Au Gratin tomorrow! I like how you leave your skin on the potato when you peel it. gives it that rustic feel! youre a little stingy with that cheese in my opinion Peace
Your Bechamel is a bit too runny for my taste. I'd use some enammel and parmesan in the sauce to get a rich flavor and a nice thickness to it. I love that you use the nutmeg and cloves so you'll get some points for that at least.
Best vid out there for this dish. Concise and to the point with no extra word salad.
So glad I found your channel. The bar is high in my house. Love your channel.
Just made this tnight, I used heavy cream to make my sauce cooked covered for 30 mins, then uncovered for 1 hour at 400 temp. I added shredded chedder to mine fresh grated. Once back in oven for 15 mins it came out charred golden dark brown crust on top and gooy creamy soft potato on bottom.. so good and easy to make!
Very informative
Well Done!
Thank you, i made it and my Husband love it
My pleasure 😊 Happy you enjoyed...
This is great. My wife's favorite dish - I'll add it to the surprises for Mother's day. Question: what oven temperature do you recommend?
new subscriber! Busted you with stuff from HEB!! It should be called a potato lasagna cause thats what it is!
I just love your site !! thanks for all the great recipes.. This one is awesome !!
Yummy ... 😋👍💖🌹💗💪🙏
My Dad taught me to Butter the dish. Thinly slice potatoes & Thinly slice Onion.. Layer with Cheddar Cheese (or your Preference), S/P, & then pour Cream over top!! Oh Yum!! Just a little Different than yours!! But it’s Still De-Lucius! 🙌❤️😋🙌
What happened to the onion?
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That's actual nutmeg you're using. Mace is the red part on the outside of the black shell of the nutmeg
Yes. Mace is the outer shell...Such an unused ingredient...Do you like it?
@@butter-n-thyme No, it's not the "skin" of the nutmeg seed, it a red lace that is removed and dried. Elika is correct and is saying to you didn't use mace, you just used the outside part of the nutmeg. Google nutmeg with mace and look at the pictures of a fresh nutmeg with mace attached, you'll understand then.
@@butter-n-thyme mace is NOT nutmeg, nor the skin of the nutmeg. It's a separate part of the plant that is on the outer skin and not shown here in your video.
Tuned out when you used bagged shredded Swiss cheese. Cmon Kid.
After all that, you don't grate your own cheese?
Oven temp?
375 to 400. Higher temperature will give your a nicer presentation and or more crispy edges. Enjoy!
Here's the link. www.butter-n-thyme.com/potatoes-au-gratin/
Saying 4 potatoes is a bit vague. What weight do you use. The type and size of potatoes varies. Thank you, good video on making the sauce!
gonna make another Au Gratin tomorrow! I like how you leave your skin on the potato when you peel it. gives it that rustic feel! youre a little stingy with that cheese in my opinion
Peace
HEB🙌🙌🙌🙌
💚👍
Your Bechamel is a bit too runny for my taste. I'd use some enammel and parmesan in the sauce to get a rich flavor and a nice thickness to it. I love that you use the nutmeg and cloves so you'll get some points for that at least.
You mean Emmenthaler, right?
All that trouble or all that hard work that you went through and then you use pre-shredded cheese that has a plastic applied to it.
To shreds, you say?
This guy certainly can say bechamel. But has no clue. Bechamel..... Bechamel.
You can not compare gruyere with American made "Swiss" chess