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Jan 29, 2014 11:58 AM

20 Years of Curdled Au Gratin Over

Why didn't I do this before? For so many years I made potatoes au gratin and they would frequently break...the sauce going all fatty and gross. Last week I made them again, but par cooked the sliced Yukon gold spuds on top of the stove in light cream...till the cream thickened and they were almost cooked.

The layered them with good grated cheddar and some Boursin cheese...into a hot oven and PERFECTION. I will do it this way from now on.

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  1. That's how my favorite gratin recipe directs cooking the potatoes. I agree it yields yummy, homogenized perfection!

    1. I do a similar version but use more or less equal parts chicken stock and heavy cream. Comes out great & takes no effort

      2 Replies
        1. re: greygarious

          Thanks. It is really good and a total no brainer (provided you have a mandoline). Mandoline Idaho potatoes, saute garlic & shallot in butter, toss in the spuds, add chicken stock & cream to about cover, cook until half done, season, put the potatoes into gratin dish, pour in enough of the stock/cream to not quite cover, grate cheese on top and bake for 45 min while you're doing other things.

      1. boursin in gratin! mhm!! Got two pack Ive got to use up! How much cream are you cooking them in ?

        1 Reply
        1. re: daislander

          I use light cream just barely to cover the sliced spuds in a dutch oven...a couple of cloves of crushed garlic also. Used on round of Boursin for about 8 potatoes. It was tasty!