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Gratin potato recipe - Forno Bravo Forum: The Wood-Fired Oven Community

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Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Gratin potato recipe

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  • Gratin potato recipe

    I've always done nice veggies in our ovens, and wanted to experiement with Gratin dishes, so I got a Gratin cookbook from our friends at 10 Speed Press (publisher of American Pie, the Bread Bakers Apprentice, etc.). It's really good.

    I tried two -- a baked potato gratin and a baked vegetable. I cooked the potatoes in a covered terra cotta pan, and it was great. The cream, the stock and the cheese all cooked together and the potatoes were done just right. I did it next to the poor, embarassed vertical chicken.

    It makes me think that all gratin and baked vegetable dishes will be excellent.

    Ingredients
    1 lb potatoes, washed, scrubbed and thinly sliced
    1 onion
    4 tbl butter
    1 cup heavy cream
    1 cup chicken stock
    1 Tbl grate parmesan cheese
    Salt and pepper

    Preparation
    1. Rinse, then thinly slice the potatoes and onion. We used a mandolin.

    2. Layer 1/3 of your potatoes and onions in a terra cotta baking dish. Dot with 1/3 the butter, then salt and pepper.

    3. Continue layering until you have used all the potatoes.

    4. Pour the cream and stock into the dish, use the last of the butter, and cover the top with the cheese. Cover the dish either with a lid, or a layer of aluminum foil.

    Cooking
    1. Place in a moderately hot oven for one hour. Remove the cover for the final 10 minutes.
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