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The Something Awful Forums > Discussion > Goons with Spoons > COOK OR DIE: POTATOE SIDES
 
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Cavenagh
Oct 9, 2007

Grrrrrrrrr.

Steve Yun posted:



Another thing that contributed to the drying was that I just threw the slices in haphazardly. If you carefully layer them down partly overlapping each other like roof tiles or dragon scales, almost all the potato slices will be partly covered, keeping them more moist and protected from drying and curling. On top of that, it will make the potatoes lay more compact, meaning you'll need less cream sauce to cover more of them.



I don't think that you'll really be able to reduce the amount of liquid, as it's still going to be absorbed by the spuds.
What I do for dishes like this is take the milk, cream and butter and gently heat it all together with peppercorns and appropriate herbs, so that the liquid gets flavoured up. Pour the liquid over each layer, rather than studding it with butter and pepper. Then, as the spuds cook, occasionally press down on the top with a spatula. This keeps tucking the potatoes under the liquid and results in an even, flat top that doesn't dry. It is a little labour intensive though. Any cheese requirements are done by grating cheese on top when the spuds are cooked and shoving the thing under the grill (broiler).

Eggs are pointless and make it a potato custard.

* # ¿ Oct 17, 2014 19:38
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# ¿ Apr 27, 2024 16:12
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Cavenagh
Oct 9, 2007

Grrrrrrrrr.
I had no idea that the mere act of posting implied a potato.

But potato there is:

Saag Aloo. With the spuds done fondant style.


* # ¿ Oct 31, 2014 15:28
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The Something Awful Forums > Discussion > Goons with Spoons > COOK OR DIE: POTATOE SIDES