CarMof Posted September 14, 2012 #1 Share Posted September 14, 2012 Does anyone have the Oceania cookbook and does it contain the recipe for those neat little stacked potato slices? If so could you share it? Our book hasn't arrived yet but hubby wants to serve those tatties tonight (Sept. 14). Thanks if anyone can help! Link to comment Share on other sites More sharing options...
Baby Hughy Posted September 14, 2012 #2 Share Posted September 14, 2012 Does anyone have the Oceania cookbook and does it contain the recipe for those neat little stacked potato slices? If so could you share it? Our book hasn't arrived yet but hubby wants to serve those tatties tonight (Sept. 14). Thanks if anyone can help! Here is the recipe from Jacques book we got from chef Kelly on last years TA. I hope this is the one you are looking for. Ingredients: 1 Teaspoon unsalted butter (sofened), about 1 Lb boiled potatoes, 1/4 teaspoon grated Nutmeg, 1/2 teaspoon salt, 1/2 teaspoon freshley ground blak pepper, 1 cup heavy cream, 1/4 cup grated parmeasan cheese. Directions coat a 4 - 6-cupgratin dish with butter,Pre heat the oven to400 degrees. If using cooked potatoeswith skin, peel off skin. Cut the potatoes into 1/4-inch-thick slices. Arrange in the gratin dish. Sprinkle with Nutmeg,salt, and pepper, and pour on the cream. Using a fork or spoon, press down on potatoe slices so they are level and wet with the cream. Cover the top generously wih the cheese and bake for 20 minutes, until nicely browned, crusty, and hot. Serve and enjoy bob appitite Bill Link to comment Share on other sites More sharing options...
Hawaiidan Posted September 14, 2012 #3 Share Posted September 14, 2012 You can call them Potatoes Layonaise:cool:, ( sp) and sound more cool than stacked taters... Its a class french provincial dish.... if you like that sort of thing look up Bayaldi, a fantastic but simple dish of tomatoes, eggplant, squash , cheese.... Link to comment Share on other sites More sharing options...
Hambagahle Posted September 15, 2012 #4 Share Posted September 15, 2012 It's Lyonnaise - comes from Lyon. (Very rich cuisine in Lyon!) Around here we eat it a lot and just call it a gratin. It you add thinly sliced onions it is superb!! Link to comment Share on other sites More sharing options...
pretenda Posted September 15, 2012 #5 Share Posted September 15, 2012 In UK:) Yum Link to comment Share on other sites More sharing options...
YoHoHo Posted September 15, 2012 #6 Share Posted September 15, 2012 I've enjoyed these elsewhere but never as rich Jacques serves. The key to their recipe is in Baby Hughy's post: ", and pour on the cream." Link to comment Share on other sites More sharing options...
Hambagahle Posted September 19, 2012 #7 Share Posted September 19, 2012 Heating the cream first makes everything cook faster... Link to comment Share on other sites More sharing options...
Hawaiidan Posted September 19, 2012 #8 Share Posted September 19, 2012 when you warm the cream, Dont get it too hot or it will seperiate and break down, Select a double cream, like you would use for whipping and important... add a pinch of salt, Salt acts as a catalyst that makes the cream taste richer and more intense... ( salt also makes sweet flavores sweeter and all flavors richer:D) Link to comment Share on other sites More sharing options...
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