There is a sea of food blogs out there with way better attention to detail than my posts have to offer. In this regard, my perspicacity for writing out recipes is relatively poor.
I must explain that I rarely cook with recipes. I am not good at following directions and I am even worse at giving them… I understand that successful food blogs have printable recipes and accurate measurements and well lit photography; however, this is precisely why this is not really ”a food blog”.
I guess you could say this is a blog with a healthy bit of food related content at the moment; but to be honest I don’t know what this site is or what it will evolve into… it’s basically what I am creating at the moment and I suppose that currently happens to be a dervish of food and alcohol. If it inspires someone to try and recreate something I’ve posted… awesome! I love to be in the kitchen, among many other creative pursuits, and I love sharing what I have created and that’s what this is.
Having said that…!
This is my take on Potatoes Gratiné and it is fucking delicious.
So what I’ve done here is started with your basic roux (flour + butter) in a medium sauce pan.
I added about one cup of milk and 2 cups of shredded parmesan cheese to the roux whisking over medium heat to ensure consistency. (Additionally I added some chives, salt and pepper.)
I boiled 2-3 cups of sliced baby yukon golds just until al dente. (Don’t let the potatoes get too tender!) Drain.
In single serve baking dishes I layered first the potatoes, then the parmesan sauce, then some shaved parmesan, and then one additional layer of each in the same order. I garnished with some minced chives.
I baked at 400 for about 30 minutes.
And then I ate. And then I fell asleep.1
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