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Step 6Baking and final thoughts/suggestions!
Baking times varied greatly for this recipe, but I decided to go with 60 minutes. The cheese was really nicely done on top this way without additional fiddling.
The potatoes were still slightly firm, but not raw at all. The trick seems to be heating up the cream so that the potatoes almost boil in it in the oven instead of sitting in cold liquid for thirty minutes. I believe this is why my previous attempts failed. ;)
If you want your potatoes very soft, you'll need to parboil them for a few minutes and then slice and layer. I don't know that this can be achieved otherwise! Covering the dish with foil might also help a bit, I thought of this afterwards.
Oh, and other good flavor combinations:
And if anyone has any good tips, please share! I'm still learning this one. :D
The potatoes were still slightly firm, but not raw at all. The trick seems to be heating up the cream so that the potatoes almost boil in it in the oven instead of sitting in cold liquid for thirty minutes. I believe this is why my previous attempts failed. ;)
If you want your potatoes very soft, you'll need to parboil them for a few minutes and then slice and layer. I don't know that this can be achieved otherwise! Covering the dish with foil might also help a bit, I thought of this afterwards.
Oh, and other good flavor combinations:
- parmesan and onion
- emmenthal and shallots
And if anyone has any good tips, please share! I'm still learning this one. :D
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Jun 16, 2009. 8:57 AMeetzel
says:
It looks really good - did you use all 3 of the potatoes in your first picture?
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Jun 16, 2009. 3:08 PM
jessyratfink (author)
says:
jessyratfink (author)
says:
Yep. :)
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