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I need to call upon the Wizards of Big Green Egg For a Potatoes Au Gratin Recipe
I am humble to your wisdom!
Thanks!
XL and MM
Louisville, Kentucky
Comments
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This is fantastic. I've never made it in the egg, but I don't know why not, though I wouldn't want any smoke.
INGREDIENTS
2 tablespoons unsalted butter
1 small onion , minced
2 medium cloves garlic , minced (about 2 teaspoons)
3 cups heavy cream
1 cup whole milk
4 sprigs fresh thyme
2 bay leaves
2 teaspoons table salt
1/2 teaspoon ground black pepper
4 pounds russet potatoes , peeled and cut into 1/8-inch-thick slices
1 cup shredded cheddar cheese (about 4 ounces)
INSTRUCTIONS
. 1. Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
2. Remove and discard thyme sprigs and bay leaves. Transfer potato mixture to 3-quart gratin dish and sprinkle with cheese. Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.
*******Owner of a large and a beloved mini in Philadelphia -
I will try it on the egg and let you know. Thank you so much"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Good luck......looks like a killer recipe.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
These were really easy, if you're still interested. The above recipe sounds stellar!
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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Saw this a while back. Looks wonderful, but I've never tried it. No reason it couldn't be done on the egg.
http://www.seriouseats.com/2013/12/the-food-lab-hasselback-potato-gratin-the-best-potatoes-ever-recipe.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@tarheelmatt those look on point. I think the reds are where it's at. No peeling. Recipe please.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig thanks ! Recipe is pretty simple.
4-6 red potatoes
1 can cream of mushroom soup
1/4 cup milk
2 cup cheddar cheese (or whatever you want)
2 tablespoons Butter
2 tablespoons Bacon grease
salt to taste
Pepper to taste
3-4 dashes worsheshire sauce
- Slice potatoes
-mix worsheshire sauce and soup and milk in a bowl.
- Butter and bacon grease a CI skillet
- lay one layer of potatoes
- salt and pepper the layer
- spread soup mixture on layer
- Spread cheese on the layer
- repeat until top of skillet is reached.
Top layer I added cheese near the end.
400-425° until knife runs in clean
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
bookmarking this thread for later. those recipes sound goodIn Manchester, TNVol For Life!
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jls9595 said:bookmarking this thread for later. those recipes sound goodSnellville, GA
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I just use my browser's bookmarks, Chrome in my caseIn Manchester, TNVol For Life!
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You can also click the "star" next to the topic title in the main forum and it'll bookmark them for you.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
This are pretty good. http://thepioneerwoman.com/cooking/2010/01/perfect-potatoes-au-gratin/~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Welcome to the Swamp.....GO GATORS!!!! -
Thanks to everyone. I am going to try each one of these recipes. I will do each one chronologically with each roast on the BGE XL, fondly referred to as Gretchen. (My fiancé is getting just a bit more, um, shall we say concerned about her original agreement to marry me. Since Gretchen arrived, I have forgot about a couple of minor things, like my fiancé's birthday or something like that.
Anyway, Jlsm, I have only two words for that recipe you provided: That was better than anything I have ever cooked using potatoes in my entire life, and better than anything ever cooked with potatoes for me by anyone, anywhere, so help me Goodness!
yeah that was more than two, but wow. I adjusted the formula just a wee bit, I used 4 cups of heavy cream, 2.5 cups of cheese, I used gruyere and asiago, a bit more onion and
a bit more garlic.
Awesome.
You guys are my heroes.
P.S., A hearty cab, or a southern Rhone red blend sings with this."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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