On Mar 26, 1:06*pm, "Sandusky" > wrote:
> Nothing fancy, just thinly sliced potatoes, layered and seasoned, and some
> cream. *I'm trying to avoid little pools of grease from forming on the top,
> and I know cheddar can be pretty greasy. *What about Parmesan or Asiago?
> Any suggestions?
>
> Also, while I'm at it, is there a potato preference for this? *I like red
> potatoes, but is there a "better" potato?
>
> Thanks for any suggestions.
>
> -gk-

Your cheese idea is fine- those are both pretty strong, and so you can
use less. Actually I think it would be better with less. I also like
Yukon Golds for stuff like this.

Nothing fancy, just thinly sliced potatoes, layered and seasoned, and some
cream. I'm trying to avoid little pools of grease from forming on the top,
and I know cheddar can be pretty greasy. What about Parmesan or Asiago?
Any suggestions?

Also, while I'm at it, is there a potato preference for this? I like red
potatoes, but is there a "better" potato?

Thanks for any suggestions.

-gk-

Strictly speaking a Gratin doesn't need cheese on top, all depends on
what you are trying to achieve. If it is just a crunchy topping then
breadcrumbs with or without a little oil might suffice

Steve

Sandusky wrote:
> Nothing fancy, just thinly sliced potatoes, layered and seasoned, and some
> cream. I'm trying to avoid little pools of grease from forming on the top,
> and I know cheddar can be pretty greasy. What about Parmesan or Asiago?
> Any suggestions?
>
> Also, while I'm at it, is there a potato preference for this? I like red
> potatoes, but is there a "better" potato?
>
> Thanks for any suggestions.
>
> -gk-
>
>

merryb wrote:

> On Mar 26, 1:06 pm, "Sandusky" > wrote:
>
>>Nothing fancy, just thinly sliced potatoes, layered and seasoned, and some
>>cream. I'm trying to avoid little pools of grease from forming on the top,
>>and I know cheddar can be pretty greasy. What about Parmesan or Asiago?
>>Any suggestions?
>>
>>Also, while I'm at it, is there a potato preference for this? I like red
>>potatoes, but is there a "better" potato?
>>
>>Thanks for any suggestions.
>>
>>-gk-
>
>
> Your cheese idea is fine- those are both pretty strong, and so you can
> use less. Actually I think it would be better with less. I also like
> Yukon Golds for stuff like this.

The last time I made a potato gratin I used a 50/50 mix of small red
potatoes and yukon golds. Although subjected to identical cooking
conditions they were visually distinct so it was easy to do side-by-side
comparisons. I liked the flavor and texture of the red potatoes lots
better.

On Mar 26, 4:06*pm, "Sandusky" > wrote:
> cream. *I'm trying to avoid little pools of grease from forming on the top,
> and I know cheddar can be pretty greasy. *What about Parmesan or Asiago?
> Any suggestions?

Use Velveeta...since you are adding real cream, I suspect, the
combination makes for a very creamy cheesy potato dish. Cheddars
etal, are greasy as you know.

Sandusky > wrote:

> Any suggestions?
>
> Also, while I'm at it, is there a potato preference for this?

Consider traditional versions with cheese, such as gratin Savoyard or
gratin Auvergnat. The former would be made with Reblochon or Tomme de
Savoie, or failing that, with Gruyère or Emmental. The latter would be
made with Bleu d'Auvergne, or with some other blue cheese.

As to potatoes, the best are those suitable for baking, such as russets.

Victor

On Mar 26, 1:06 pm, "Sandusky" > wrote:
> Nothing fancy, just thinly sliced potatoes, layered and seasoned, and some
> cream. I'm trying to avoid little pools of grease from forming on the top,
> and I know cheddar can be pretty greasy. What about Parmesan or Asiago?
> Any suggestions?
>
> Also, while I'm at it, is there a potato preference for this? I like red
> potatoes, but is there a "better" potato?
>
> Thanks for any suggestions.
>
> -gk-

Here's a recipe from a friend. I've only made them once, but they were
good!

World's Best Scalloped Potatoes

Serving Size: 8

3 1/2 pounds Yukon gold potatoes, peeled and sliced

OR

3 1/2 pounds potatoes, Red Bliss with skins on, sliced

2 cups heavy cream

1 package 5 oz of herbed cheese like Boursin (or Alouette)

Melt the cheese in the whipping cream until smooth. Pour over the sliced
potatoes and cover with foil. Bake for 45 minutes at 350F Remove foil the
last 15 minutes of baking to brown.

Do not layer them more than three of four slices of potato done on medium
slice say about 1/4 inch thick

Notes: Try this sauce over pasta for a fast Alfredo. Just add a dash of
nutmeg.

On Wed, 26 Mar 2008 15:32:16 -0700 (PDT), Brawny >
wrote:

>On Mar 26, 4:06*pm, "Sandusky" > wrote:
>> cream. *I'm trying to avoid little pools of grease from forming on the top,
>> and I know cheddar can be pretty greasy. *What about Parmesan or Asiago?
>> Any suggestions?
>
>Use Velveeta...since you are adding real cream, I suspect, the
>combination makes for a very creamy cheesy potato dish. Cheddars
>etal, are greasy as you know.

If she made it with a potato that absorbs more (like russet), I bet
there wouldn't be a grease problem - unless she over baked the dish.
I said that because I'm reminded of spaghetti sauce and gravy with the
fat that won't incorporate.... all you need to do is add a little more
water (because it was reduced too much). Therefore, I suspect pools
of fat on the cheese is a symptom of over baking the gratin.

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