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blue_dolphin

blue_dolphin

I like Kenji's Hasselback Potato Gratin but it makes a lot and while the leftovers are good, that fact that I'm the only one eating them is not xD!

Last night, I scaled down the recipe ~ 6 oz of small potatoes (weighed after slicing), ~ 1.75 oz cream, 0.5 oz Comté, 0.25 oz Parm, small clove of garlic, thyme, S&P and baked in a 1 cup Pyrex custard cup.

I feared the small dish might dry out too fast so I used steam-bake on the CSO.  Temp = 400°F, first 20 min covered with foil, as directed in the recipe, then uncovered.  

Worked nicely and produced a nice crispy top and creamy potatoes.

IMG_6363.thumb.jpg.7e90ebe19844a1a89c1ff0417274e937.jpg

 

 

blue_dolphin

blue_dolphin

I like Kenji's Hasselback Potato Gratin but it makes a lot and while the leftovers are good, that fact that I'm the only one eating them is not.

Last night, I scaled down the recipe ~ 6 oz of small potatoes (weighed after slicing), ~ 1.75 oz cream, 0.5 oz Comté, 0.25 oz Parm, small clove of garlic, thyme, S&P and baked in a 1 cup Pyrex custard cup.

I feared the small dish might dry out too fast so I used steam-bake on the CSO.  Temp = 400°F, first 20 min covered with foil, as directed in the recipe, then uncovered.  

Worked nicely and produced a nice crispy top and creamy potatoes.

IMG_6363.thumb.jpg.7e90ebe19844a1a89c1ff0417274e937.jpg

 

 

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