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Who is the champ of potatoes au gratin?

flynnbob
flynnbob Posts: 669
in EggHead Forum
I have a request for PAG this Easter.  Not typically in my wheelhouse. Looks like @nolaegghead has a pretty good looking recipe on the forum.  Anybody have a favorite recipe or are y'all just going to let NOLA be the undisputed champ?

Haven't been on the forum in eons but am still kicking!  Peace, Bob......
Milton, GA.
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Comments

  • lkapigian
    lkapigian Posts: 11,262
    edited April 2022
    @nolaegghead gets my vote  tried and true

    https://eggheadforum.com/discussion/1188387/the-best-ever-potatoes-au-gratin-recipe/p1
    Visalia, Ca @lkapigian
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  • Legume
    Legume Posts: 15,450
    There’s a trophy for everything.

    I’ve used Nola’s recipe, it’s 3x the fat of what I used to make and it’s f’n glorious.
    Love you bro!
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  • fishlessman
    fishlessman Posts: 33,682
    Nola and sonvolt,  sonvolt had great presentation.  Kinda cruel they want you to smoke A ham ahead of time as this is the first dish I make after easter
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    My recipes are like Paula Dean’s.  By no means low fat.
    ______________________________________________
    I love lamp..
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  • GATraveller
    GATraveller Posts: 8,207
    I made @nolaegghead recipe he posted and it was awesome. Gets my vote .

    "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
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  • stlcharcoal
    stlcharcoal Posts: 4,708
    Carson's Ribs in Chicago has a recipe somewhere.
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  • littlerascal56
    littlerascal56 Posts: 2,106
    Agree with Jonathan-google Carson’s Ribs potato’s!

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  • flynnbob
    flynnbob Posts: 669
    Well folks, Looks like Nola's au gratin it is.  I am prepping tonight and will post some pics and reviews. Thanks for your input!  Happy Easter all....  Bob
    Milton, GA.
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  • dannys
    dannys Posts: 165
    I love a good PAG but it turns out mediocre more often than good. I've been making Lighthouse Inn Potatoes instead. It's a lot simpler and pretty tasty.  I especially like to crumb topping.

    Google it. There are a bunch of recipes. I've been using the ATK (maybe Cook's Country) version. Par cook some russets  in light cream, S&P, and baking soda.  When the are soft but still not fully cooked, remove from heat and stir in some cubes of butter. Put into a baking dish and top with buttered panko and bake until done.
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  • flynnbob
    flynnbob Posts: 669
    Anybody heard of exploding Pyrex?  Look it up folks. Nearly cost me my face.  The Egg did get a bit hot around 500 when I took Nola's heavenly smelling potatoes off to get the temp lower.  Placed them on a metal table then BOOM. Hot glass everywhere that also burned through the patio seat cushions.  Switching to CI for the future.  Rebooting for this weekend.



    Milton, GA.
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  • fishlessman
    fishlessman Posts: 33,682
    flynnbob said:
    Anybody heard of exploding Pyrex?  Look it up folks. Nearly cost me my face.  The Egg did get a bit hot around 500 when I took Nola's heavenly smelling potatoes off to get the temp lower.  Placed them on a metal table then BOOM. Hot glass everywhere that also burned through the patio seat cushions.  Switching to CI for the future.  Rebooting for this weekend.



    Pyrex got bought out a long time ago.  They changed the glass but not the name,. No direct heat at all with this crap
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • cookingdude555
    cookingdude555 Posts: 3,196
    I have witnessed this exploding pyrex phenomenon as well.  Took something out of the oven (I think it was brownies) and put it on the stovetop.  It exploded immediately. 
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  • paqman
    paqman Posts: 4,853
    The newer, US made, pyrex is made of soda-lime glass instead of borosilicate like it used to be.  Borosilicate is still being used to make the PYREX brand in Europe.



    PYREX = European (France?) made borosilicate glass (uppercase characters)



    pyrex = US made soda-lime glass (lower case characters)

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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