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The Lazy Way to Make a Potato Gratin (Scalloped Potatoes)
Posted By Michele On November 9, 2012 @ 5:00 am In Vegetables | 1 Comment
I frequently make a potato gratin – a potato casserole with elegantly layered thin slices of potato, heavy cream, and a topping of cheese – for special meals or events I’m catering. It’s pretty when sliced, it’s decadent, and it can be made ahead and reheated. Imagine relaxing on Thanksgiving instead of cooking all day, right?! Well last week as I was making this for a catered party that was to be held the day after I moved my mom into assisted living (an 8 hour, storm the place, family effort to get her moved that left me mentally and physically exhausted), I just didn’t have the time or energy for meticulously layering the potatoes and other ingredients to create the gratin the way I usually do. And then, in a moment of exhaustion or brilliance, an idea came to me.In all fairness, I shouldn’t claim this as my own brilliant idea. What actually happened is that a memory of watching Ina Garten on The Barefoot Contessa years ago popped into my head and I remember her just dumping everything into the dish to bake. Sure enough, if you thinly slice the potatoes into a bowl of cold water (to keep them from browning while you work) and then drain them and toss them with the cream, you can dump the whole thing into a large baking dish and press them down into a layered dish like this just as easily. Whew – that sure made my day easier last week, and I’m hoping it might make your holiday easier too.
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