Steakhouse Potato Gratin

Steakhouse Potato Gratin By Patty Anderson | Cooking On A Budget. The key to the success is simmering the potatoes in heavy cream and then reducing the cream. What happens is the potatoes loose their water while simmering in the cream then when you boil and reduce it, the water evaporates.

Ingredients

2 large russet potatoes (1.29#)
1 pint heavy cream
1 1/4 cups shredded cheddar cheese - split
salt to taste
black pepper to taste
cooking spray



Instructions
Visit Steakhouse Potato Gratin By Patty Anderson | Cooking On A Budget @ pattyandersonsblog.blogspot.com for full recipes

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