Creamy Potato Gratin Recipe

Creamy Potato Gratin
Creamy Potato Gratin

This very-familiar comfort food is just as well known as Pizza Margherita but the following recipe for Potato Gratin is my take on it and I find it superior to the mainstream version. The name sounds fancy but in reality, gratin just means ” a dish with a light browned crust of breadcrumbs or melted cheese.”

Potato Gratin Ingredient List (use organic when possible)

  • Cooking spray such as Pam
  • 1 cup heavy whipping cream
  • 1/4 cup mayo (I use the kind made with olive oil because it is more heart-healthy)
  • 1 tsp Himalayan or pink salt
  • Black pepper to taste
  • 3/4 cup shredded cheddar cheese
  • 1 1/2 pounds russet potatoes (I leave the skins on for the nutrition)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup chopped parsley
  • 3/4 cup chopped basil

Preparation Steps

Creamy Potato Gratin Preparation
Creamy Potato Gratin Preparation
  • Preheat oven to 350 degrees F.
  • Spray the bottom of a 9″ X 9″ glass baking dish with the cooking spray.
  • In a mixing bowl, whisk the mayo, pepper, salt, cream, and cheddar cheese.
  • Wash and slice potatoes 1/8″ thick.
  • Arrange potato slices in the baking dish, spread on a layer of the cream sauce, and sprinkle on some parsley and basil.
  • Repeat layers as needed (you might have some potato left over).
  • Cover with foil and bake for 1 hour.
  • Remove foil, sprinkle the Parmesan cheese on top, and broil until the top is lightly browned, about 2-5 minutes.

That’s all there is to it. Creamy potato gratin is suitable for a side or a main dish by itself. Give it a try; if you have any interesting ingredients to add, let our readers know in the comment section. Feel free to pass this recipe along to your friends and social media.


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation and financial and energy trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.


10 Common Turkey Cooking Mistakes

Turkey for Thanksgiving Dinner
Turkey for Thanksgiving Dinner; YUM!
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It’s fair to say that there is nothing quite as emblematic of Thanksgiving as that prince of birds — the turkey. It didn’t make it to be the national bird as Ben Franklin lobbied for, but it did make it to being the savory symbol of one of our favorite national holidays.

That said, the preparation can cause severe anxiety. It’s far too easy to get it wrong; too dry, undercooked, or overcooked. Let’s look at 10 common turkey cooking mistakes.

Not Thawing the Turkey Long Enough

This is a very common mistake, especially for those first-timers. This mistake will lead to forehead slapping and a mad attempt to finish the thawing process in a sink full of warm water.

As a rule of thumb, allow one day in the refrigerator for each 4 pounds of turkey. Using this rule it is easy to determine approximately how long you need to let it defrost before getting busy cooking your turkey.

Over-Brining the Bird

Many recipes call for brining — soaking in a solution of salt and spice. However, many of the most available commercially-produced turkeys, such as frozen Butterball birds, have already been pre-treated with a solution of salt and spices. This is done in order to stretch out the shelf life, not necessarily to please your palate.

If you do this again (just because the recipe says so), you will end up with a salty bird indeed. Just check the label before you proceed. On the one hand, if the producers have already done it, you have less work to do. On the other hand, you can’t hand-pick your favorite spices. Keep this in mind when you are shopping.

Not Drying the Turkey Sufficiently

If your aim is a crispier skin on the outside you’ll want to thoroughly pat the bird down using paper towels before it goes in the oven. Drying the inside cavity of the turkey is also important but not doing so is also a common mistake. Generally speaking, having a well dried turkey inside and outside will yield a more evenly cooked and flavorful bird.

Cooking the Stuffing Inside the Cavity

Whatever Grandma told you, this is not the best of ideas. The main problem here is that to cook the stuffing through fully and guarantee that all of the bacteria inside the raw bird has been eliminated, you will need to cook the turkey for a longer period of time. The result? Dry, overcooked meat. Embarrassing, chef.

The obvious answer is to make the stuffing from scratch or use one of those basic boxed delicacies. I like to bake a loaf using my oatmeal flax seed bread recipe ahead of time and make it from that. Super healthy. Either way, cook it outside the bird. We won’t tell if you don’t.

Trussing the Legs too Tightly

It makes sense when you think about it; closing off the cavity means longer roasting time and possibly uneven cooking. Your only real limitation is the width of your roasting pan.

Not Investing in a Real Meat Thermometer

Sure, it’s tempting to rely on that little pop-up button thingamajiggy, but these are notoriously unreliable. These may be faulty and pop up when the meat is already overcooked. Since you’ve only got one shot at this, go ahead and invest in a real thermometer. You will get more accurate results and as a bonus, you dinner guests will regard you as a professional. 

Cooking at the Wrong Oven Temperature

We all know some cooks that recommend blasting the turkey at high heat (425°F) for about 30 minutes first and then lower the temperature. However, a low, steady temperature of  325°F from beginning to end is preferable.

Certainly, the initially high-heat method may take 30 to 90 minutes off your total cooking time, but remembering to reduce the temperature  is just one more thing to remember on what is already very busy day.

Not Allowing Your Bird to Rest

No, we’re not talking about letting the turkey take a break. Resting simply means taking it out of the oven when it’s done and simply letting it sit there. This should be done with all meats actually. With a turkey the recommended resting time is 15 minutes.

Why do we do this you might ask? Resting time allows the juices inside the turkey to soak back into the meat, instead of dripping out as soon as you you slice into it. This results in a moister bird. It’s still important to keep the turkey warm so tent it with foil until carving time arrives.

Not Preparing the Surface of the Turkey Properly

It’s not clear whether the Pilgrims did this step or not but things have changed since then. It’s not a difficult step; just rub the turkey all over with olive oil or melted clarified butter. The main reason for this is to ensure that the turkey browns evenly. Aesthetics is important; just ask any chef.

Not Inserting the Thermometer in the Correct Spot

You can’t just spear the bird willy-nilly and expect to get the result that you want. Your target is in the thickest part of the thigh, right smack-dab in the crease where it meets the breast. If your bird weighs in at 18 pounds or less, monitor the temperature beginning at 2.5 hours and every 15 minutes following that. For a turkey above 18 pounds, start checking at 3 hours.

Avoid these 10 common turkey cooking mistakes and you and your guests won’t have to be confronted with a foul fowl.

It’s true that stuffing is the most traditional side dish and that’s fine. But if you like to step out of the box and add a very non-traditional dish, you won’t go wrong with Spaghetti Carbonara.

If you are worried that your guests are getting too hungry due to the extra preparation time it takes to do it just right, why not put out an appetizer? I’ve found that Panamanian-Style Ceviche hits the mark rather well.


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