Next in the premake series is potato gratin. This was alot more effort than I initially thought but I think it was worth it. I setup a workstation and to process everything and did some trials with different potatoes and different diameters. I tested different options and designs, I think the curled rose design was the nicest but it didn’t taste that well as the top would crisp up but the bottom was never that appealing. The best one was the gratin topped with caramelized onions and I will definitely making those again. I baked all of the samples in ramekins and then stored in the chest freezer. I found this to be a great option and I have used it many times when I don’t have time to make a side for dinner. I would throw this into the oven while I prepare the protein and the potatoes can hold well in the oven. Highly recommend. Also gives a fair bit of easy “class” to a meal.
