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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-06-2013, 05:08 PM   #1
Okie Sawbones
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Default I'm always looking for a tasty side dish to serve with Q

I don't want to spend the day cooking side dishes, but I do want something tasty. I was given this recipe and I tried it Monday along with a smoked chicken. I think you'll find it as delicious as I did.

Potato Gratin

Ingredients

· 3/4 cup plus 2 tablespoons heavy whipping cream
· 1 large garlic clove, peeled, pressed
· 1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds on a mandolin
· 1 1/2 teaspoons chopped fresh thyme
· 1/4 cup whole milk
· 1/2 cup coarsely grated Gruyère cheese (or Emmentaler)

Preparation

Position rack in center of oven and preheat to 350°F. Generously butter a 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.

Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potatoes, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk. Sprinkle cheese over top.

Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.
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Old 11-06-2013, 05:42 PM   #2
MarleyMan
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Thanks for sharing, it sounds great. Especially the Gruyere - yum!
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Old 11-06-2013, 05:44 PM   #3
sliding_billy
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Sounds real good.
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Old 11-06-2013, 06:27 PM   #4
Okie Sawbones
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Food is like wine -- much more fun when shared. But y'all already know that!
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Old 11-06-2013, 07:31 PM   #5
LI Pig Congress
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App Buffalo chicken dip.
1 lbs poached chicken shreaded.
1 lbs cream cheese
16 oz sour cream
Franks red hot to likeing
1 lbs cheddar cheese
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Old 11-06-2013, 07:34 PM   #6
Mrfish
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Okie, what kind of cheese is that? Iowa is pretty plain. We got white and yellow. I miss Chicago sometimes.
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Old 11-06-2013, 08:18 PM   #7
Okie Sawbones
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Quote:
Originally Posted by LI Pig Congress View Post
App Buffalo chicken dip.
1 lbs poached chicken shreaded.
1 lbs cream cheese
16 oz sour cream
Franks red hot to likeing
1 lbs cheddar cheese
Oh man, that sounds good, after I got past the part of you putting franks in it -- hot sauce.
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Old 11-06-2013, 08:24 PM   #8
Okie Sawbones
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Quote:
Originally Posted by Mrfish View Post
Okie, what kind of cheese is that? Iowa is pretty plain. We got white and yellow. I miss Chicago sometimes.
Har! Even cheddar would work for this, but it is worth a drive to the big city to stock up on supplies. Haul your butt down to Davenport and load up!
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