RCP: The best and easiest Potato Gratin

Link to a recipe I've posted in Rogov's Place:
viewtopic.php?f=30&t=19592

Link to a recipe I've posted in Rogov's Place:
viewtopic.php?f=30&t=19592

Ryan, do you use a flavored Boursin for this, or plain only. If plain only, do you suppose that plain chevre could be substituted. If the latter is affirmative, it could reduce the cost for a budget conscience student, not to mention that I love chevre more than I like the fresh cheese of Boursan.

Ryan, do you use a flavored Boursin for this, or plain only. If plain only, do you suppose that plain chevre could be substituted. If the latter is affirmative, it could reduce the cost for a budget conscience student, not to mention that I love chevre more than I like the fresh cheese of Boursan.

We used the "Garlic and Fine Herbs" Boursin, but I think the recipe didn't specify. I've seen substitutions for Boursin, mostly involving cream cheese. But you know, a mix of cream cheese and chevre would probably do the trick. My wife also mentioned the possibility of using evaporated milk in place of the cream to cut the cost. But if cost is no issue, the Boursin does work some magic.

I'm itching to try this on califlower (at first suprisining but potentially very nice idea for gratin I encountered in a Provencial cookbook I have), although my wife isn't particularly interested.

There's such a thing as plain Boursin? I've only ever seen the ones mixed with flavoring agents of some sort (herbs or spices).

And Boursin isn't a fresh cheese. It's got a bacterial culture in it. Several decades ago some enterprising folks succeeded in culturing the bacteria from commercially-released Boursin and developed a knock-off called Rondele. Rondele used sell a plain version of their cheese, and it was my favorite, but unfortunately they don't market that anymore--only the stuff that's had garlic or herbs or pepper mixed into it. More's the pity.

-Paul W.

There's such a thing as plain Boursin? I've only ever seen the ones mixed with flavoring agents of some sort (herbs or spices).

And Boursin isn't a fresh cheese. It's got a bacterial culture in it. Several decades ago some enterprising folks succeeded in culturing the bacteria from commercially-released Boursin and developed a knock-off called Rondele. Rondele used sell a plain version of their cheese, and it was my favorite, but unfortunately they don't market that anymore--only the stuff that's had garlic or herbs or pepper mixed into it. More's the pity.

-Paul W.

By golly Paul, I do believe you are right. And, this makes me more determined to try the gratin recipe using plain chevre instead. I can add my own chives or herbs from my garden as I desire. I do think that the plain chevre with a touch of finely chives would make a fine gratin allowing for the heavy cream, and S+P. Come to think of it, using chevre I might need a pinch more salt since chevre has so little if any.

Boursin? Boursin?? You're an adult and you're cooking with Boursin???

Oh, me, oh, my. I have to do something to help you people.

Let's try... a potato gratin with half a reblochon on it: http://kitchen-notebook.blogspot.com/2007/01/sundays-tartiflette.html

Bake two and call me in the morning.

Boursin? Boursin?? You're an adult and you're cooking with Boursin???

Oh, me, oh, my. I have to do something to help you people.

Let's try... a potato gratin with half a reblochon on it: http://kitchen-notebook.blogspot.com/2007/01/sundays-tartiflette.html

Bake two and call me in the morning.

Looks wonderful. The beauty of the recipe I posted was that it's stupidly easy to prepare, but the result is great. There is still a place for convenience in the world!

That reminds me how those Rondele and Boursin whipped cheeses seem to have an uncannily strong following. I'm not real wild about them myself, but when we present one in a ramekin, within a buffet or a cheese table, with crackers or our own breadsticks - ZANGO, it's the earliest cheese to be polished off. It's popular, like a junk food version of fine cheese.

We tried this for dinner yesterday evening. Good but not great, good enough to make me want to try it again with a little tweaking. Easy and quick is good!

I'm itching to try this on califlower (at first suprisining but potentially very nice idea for gratin I encountered in a Provencial cookbook I have), although my wife isn't particularly interested.

Ryan, here is something else to do with cauliflower. I caution you though that it is not for the faint of heart due to all the butter. So, take one whole cauliflower, trimming any stalk to the point that the flowerets hold together but the stalk is all gone. Steam the vegetable whole but leave a little bit of crunch. while the cauliflower is steaming take a stick of butter (margarine works too) and cook it until it is browned, but not burnt. When the cauliflower is done to the aldente stage take it from the steamer and using a couple forks separate the flowerets from the stems. place them in a serving bowl, and sprinkle heavily with italian seasoned bred crumbs, then pour the hot browned butter over the veggies and crumbs. serve hot. YUM!

We tried this for dinner yesterday evening. Good but not great, good enough to make me want to try it again with a little tweaking. Easy and quick is good!

I think the reason I'm so delighted by this recipe is because the result is exceptional relative to the time and number of ingredients required to prepare it. Tweak away, and if you find any good modifications, please let me know!

I'm itching to try this on califlower (at first suprisining but potentially very nice idea for gratin I encountered in a Provencial cookbook I have), although my wife isn't particularly interested.

Ryan, here is something else to do with cauliflower. I caution you though that it is not for the faint of heart due to all the butter. So, take one whole cauliflower, trimming any stalk to the point that the flowerets hold together but the stalk is all gone. Steam the vegetable whole but leave a little bit of crunch. while the cauliflower is steaming take a stick of butter (margarine works too) and cook it until it is browned, but not burnt. When the cauliflower is done to the aldente stage take it from the steamer and using a couple forks separate the flowerets from the stems. place them in a serving bowl, and sprinkle heavily with italian seasoned bred crumbs, then pour the hot browned butter over the veggies and crumbs. serve hot. YUM!

Interesting. I imagine that would be good, but my reaction is to top the cauliflower with bechamel, parmesan, and then the bread crumbs, then toss in the oven to brown.

[Jenise]

Interesting. I imagine that would be good, but my reaction is to top the cauliflower with bechamel, parmesan, and then the bread crumbs, then toss in the oven to brown.

And if you're going to do that, separate the raw florets, toss in olive oil, put on a cookie sheet in a 475 oven for about 12 minutes where they'll lightly cook and carmelize on one side, becoming sweeter without losing their intensity to water-induction, then toss those with your behcamel and cheese, top with bread crumbs, then run under the broiler to brown. Best of all worlds.

And if you're going to do that, separate the raw florets, toss in olive oil, put on a cookie sheet in a 475 oven for about 12 minutes where they'll lightly cook and carmelize on one side, becoming sweeter without losing their intensity to water-induction, then toss those with your behcamel and cheese, top with bread crumbs, then run under the broiler to brown. Best of all worlds.

Now that sounds damn good Jenise. I love to roast root vegetables, for the very reason that they caramelize and become even sweeter. I especially like to do onions, parsnips, small new potatoes, with some diced sweet potatoes mixed in. Heck, I can even throw in some non root veggies like Brussels sprouts too. Thinking out loud now, I could add carrots, turnips, fresh raw peanuts, and what else?

[Jenise]

And if you're going to do that, separate the raw florets, toss in olive oil, put on a cookie sheet in a 475 oven for about 12 minutes where they'll lightly cook and carmelize on one side, becoming sweeter without losing their intensity to water-induction, then toss those with your behcamel and cheese, top with bread crumbs, then run under the broiler to brown. Best of all worlds.

Now that sounds damn good Jenise. I love to roast root vegetables, for the very reason that they caramelize and become even sweeter. I especially like to do onions, parsnips, small new potatoes, with some diced sweet potatoes mixed in. Heck, I can even throw in some non root veggies like Brussels sprouts too. Thinking out loud now, I could add carrots, turnips, fresh raw peanuts, and what else?

Great flavors--all your dish needs is some color balance. I'd shred some green swiss chard or stir a few spinach leaves through just before the dish goes under the broiler. They'll have just enough time to wilt without losing their brilliance to extended cooking.

Now that sounds damn good Jenise. I love to roast root vegetables, for the very reason that they caramelize and become even sweeter. I especially like to do onions, parsnips, small new potatoes, with some diced sweet potatoes mixed in. Heck, I can even throw in some non root veggies like Brussels sprouts too. Thinking out loud now, I could add carrots, turnips, fresh raw peanuts, and what else?

Funny you should mention it - Giada de Laurentis has a recipe strikingly similar to this that is just about our favorite way to do roasted root vegetables. I'll post a version of it tonight after I get home, plus another very similar recipe from her that's even better.