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Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
need Au Gratin potato tips - Yvette
Yvette - your din-din tonight sounds good. About the potatoes - how do you make it? I made this one time and the potatoes didn't turn out soft. Any tips? Do you boil or blanch the sliced potatoes before layering them in the casserole?
Thanks.
Re: need Au Gratin potato tips - Yvette
::butting in here::
I don't do anything to the potatoes other than slicing them when I make au gratin potatoes. I do bake them for almost an hour though, covered w/ foil for 45 min, then uncovered to let the top brown for the remaining 15 min.
Thanks spwspw. I did what you said, but perhaps I should try a larger pan, hence a thinner layer of potato. I'm stumped. I used the standard 9x13. Maybe it's my oven...hhmm. Perhaps longer at a lower temp. O bother.
I use a 9x13 as well. On this cooking message board I frequent, I've heard others have the same problem you had - the potatoes staying firm no matter how long you bake. People have all sorts of theories as to why, ranging from potato type to potato age, etc. I think I've just been lucky not to run into this problem! I would just parboil the potatoes beforehand just to be on the safe side. This seems to be the only fail-safe route.
Hey Mia,
I usually layer them also. But they cook for about an hour though. I may cheat tonight and run to TJ's and get their scalloped potatoes with quattro formagio. Just to save time. Wanna come for din?
Yvette - what time? LOL!
Thanks again spw! Hmmm...potato theories...sounds serious. J/K. Guess that makes sense tho...I'm a newbie-wanna-be-cook, so I'll just parboil my slices. Hehe!