Here is the classic potato gratin that I made at a makeshift studio during the first series of the Le Creuset demo videos. My daughter had come along to see lovely Charleston, look at the College of Charleston, and generally take in the scene, and the only comment when we returned to Cleveland was, “Why don’t you ever make that cheesy potato thing for us?” Nothing of course would have given me more pleasure, had I only thought to do it. Indeed, this is a dish so easy and delicious and do-ahead-able, it’s a shame I don’t make it monthly during these cold winter months. Simple indeed. Layer sliced potatoes in a dish, give them a good shot of salt and pepper and several scratchings of nutmeg, cover with half-and-half, and bake covered till tender. Read On »
Posts Categorized: baking
Learn more about the business of gluten free items and sales with this infographic, via Food Tech Connect.
One of Emilia’s sweet Chicago indulgences, these cupcakes are ready to be devoured, via Sprinkles.
Watch how to make hortopita, a Greek pie made with phyllo, winter squash, and greens, via NYT.
Another tempting pastry for the books, the chocolate, berry, and cream cheese danish, via White One Rice Couple.