Sides.PotatoesAuGratin History
Show minor edits - Show changes to output
December 02, 2015, at 05:54 AM
by -
Deleted lines 32-37:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Teguh]] — [-01 December 2015, 19:22-]
>>messageitem<<
forget it. i didn't remember what came first the broth or the cream ceshee so i just guessed. The soup was absolutely wonderful. My 3daughters were hesitant when the saw the cream ceshee but they were in awww when they ate it. So in aww that they requested i make this soup for the rest of the week. they didn't even want me to have a full bowl just so they could take some to school for lunch. Thank you so much for sharing this recipe by the way i didn't have fresh spinach but i had fresh kale and it was a hit.
>><<
!!!!![[~Teguh]] — [-01 December 2015, 19:22-]
>>messageitem<<
forget it. i didn't remember what came first the broth or the cream ceshee so i just guessed. The soup was absolutely wonderful. My 3daughters were hesitant when the saw the cream ceshee but they were in awww when they ate it. So in aww that they requested i make this soup for the rest of the week. they didn't even want me to have a full bowl just so they could take some to school for lunch. Thank you so much for sharing this recipe by the way i didn't have fresh spinach but i had fresh kale and it was a hit.
>><<
December 02, 2015, at 03:22 AM
by - Comment added
Added lines 32-38:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Teguh]] — [-01 December 2015, 19:22-]
>>messageitem<<
forget it. i didn't remember what came first the broth or the cream ceshee so i just guessed. The soup was absolutely wonderful. My 3daughters were hesitant when the saw the cream ceshee but they were in awww when they ate it. So in aww that they requested i make this soup for the rest of the week. they didn't even want me to have a full bowl just so they could take some to school for lunch. Thank you so much for sharing this recipe by the way i didn't have fresh spinach but i had fresh kale and it was a hit.
>><<
February 17, 2013, at 07:21 PM
by -
Changed lines 13-14 from:
Servings: 4
to:
Servings: 4\\
Attach:PotatoesAuGratin.jpg\\
Attach:PotatoesAuGratin.jpg\\
February 17, 2013, at 07:20 PM
by -
Changed lines 24-29 from:
Preheat oven to 350F. Butter a 1-1/2 quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.
to:
Preheat oven to 350F. Butter a 1-1/2 quart baking dish with about 1 tablespoon of the softened butter.\\
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.\\
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.\\
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.\\
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.\\
February 17, 2013, at 07:19 PM
by -
Changed lines 22-23 from:
1/8 teaspoon paprika\\
to:
1/8 teaspoon paprika
February 17, 2013, at 07:19 PM
by -
Added lines 1-30:
Name: Potatoes Au Gratin\\
Key Ingredient: russet potatoes\\
Preparation: bake\\
Cuisine: American\\
Source: Internet/Food Network/Sandra Roth\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:30\\
Servings: 4
1/3 cup unsalted butter, softened\\
1-1/2 pounds russet potatoes, peeled, cut into 1/4-inch slices\\
1/2 cup grated Gruyere cheese\\
1/2 cup grated Parmesan cheese\\
1 cup heavy cream\\
1 teaspoon salt\\
1/2 teaspoon ground black pepper\\
1/8 teaspoon paprika\\
Preheat oven to 350F. Butter a 1-1/2 quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.
Bake for 1 to 1-1/4 hours at 350F. until potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
Key Ingredient: russet potatoes\\
Preparation: bake\\
Cuisine: American\\
Source: Internet/Food Network/Sandra Roth\\
Food Group: vegetable\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 1:30\\
Servings: 4
1/3 cup unsalted butter, softened\\
1-1/2 pounds russet potatoes, peeled, cut into 1/4-inch slices\\
1/2 cup grated Gruyere cheese\\
1/2 cup grated Parmesan cheese\\
1 cup heavy cream\\
1 teaspoon salt\\
1/2 teaspoon ground black pepper\\
1/8 teaspoon paprika\\
Preheat oven to 350F. Butter a 1-1/2 quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.
Bake for 1 to 1-1/4 hours at 350F. until potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.