{"id":14985,"date":"2016-08-03T13:32:22","date_gmt":"2016-08-03T12:32:22","guid":{"rendered":"https:\/\/lovesharingfood.com\/potato-gratin-how-to-and-recipe-byron-talbott\/"},"modified":"2016-08-03T13:32:22","modified_gmt":"2016-08-03T12:32:22","slug":"potato-gratin-how-to-and-recipe-byron-talbott","status":"publish","type":"post","link":"https:\/\/lovesharingfood.com\/potato-gratin-how-to-and-recipe-byron-talbott\/","title":{"rendered":"Potato Gratin-How to and Recipe | Byron Talbott"},"content":{"rendered":"<p>[ad_1]<br \/>\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/hX6BQ_cIyVA\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\n[ad_2]<\/p>\n<p>WEBSITE: http:\/\/www.ByronTalbott.com<\/p>\n<p>Thumbs up, and SUBSCRIBE if you love food and this video! New videos every week. <\/p>\n<p>BLOG: http:\/\/www.fromayoungchef.blogspot.com<br \/>\nTWITTER: http:\/\/www.Twitter.com\/ByronTalbott<br \/>\nFACEBOOK: http:\/\/www.facebook.com\/botalbott<br \/>\nINSTAGRAM: http:\/\/followgram.me\/byrontalbott<\/p>\n<p>Music by: scientistmusic.com<br \/>\nSong:   &#8220;Coming Up (Acoustic)&#8221;<br \/>\nyoutube.com\/scientistmusic<\/p>\n<p>KITCHEN EQUIPMENT:<br \/>\nBoos Maple Cutting Board: http:\/\/amzn.to\/1Iw6tKH<br \/>\nShun Kaji Chef Knife: http:\/\/amzn.to\/1UdrH4z<br \/>\nAll-Clad Sauce Pan: http:\/\/amzn.to\/1Ly50oU<br \/>\nPorcelain Dish: http:\/\/amzn.to\/1LXS8Wi<\/p>\n<p>INGREDIENTS:<br \/>\n4 Yukon gold potatoes<br \/>\n2 cups of milk<br \/>\n2 cups of parmesan cheese<br \/>\n1 sprig of rosemary<br \/>\n2 sprigs of thyme<br \/>\n2 Tsp of nutmeg<br \/>\n2 Tbsp Dannon non-fat yogurt<br \/>\nSalt and Black Pepper to tast<\/p>\n<p>1. In a medium sauce pot add the milk, parmesan, garlic clove, rosemary, thyme, nutmeg, and bring to a simmer for 2-3 minutes on low heat. Turn the heat off after it starts simmering<br \/>\n2. Clean and thinly slice the yukon gold potatoes on a mandolin.<br \/>\n3. Layer the potatoes over one another creating a shingled effect and alternate directions every new layer, so that the potatoes are evenly distributed. The first and the third layer should have a sprinkle of salt, parmesan, and thyme.<br \/>\n4. After you&#8217;re done assembling the potatoes, pour the seasoned liquid over the potatoes until covered. It&#8217;s ok if it overflows, just keep in mind that it will be bubbling over in the oven, so keep a sheet tray below it as it bakes.<br \/>\n5. Gently wrap the baking dish with aluminum foil and bake at 375f for 1 hour. Check in every 30 min with a pairing knife for doneness.<br \/>\n6. After you take it out of the oven, sprinkle some more parmesan cheese of top and place it under the broiler for 3-5 minutes or until golden brown. Take it out of the broiler and let cool for 5 minutes before cutting.<br \/>\n7. Cut the gratin into portions of your liking and serve with a dollop of Dannon non-fat plain yogurt, black pepper, and fresh thyme leaves for garnish.<\/p>\n<p>Thanks for watching!!!<br \/>\nKeep on the Look out for Quick Tips!!!<\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=hX6BQ_cIyVA\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>[ad_1] [ad_2] WEBSITE: http:\/\/www.ByronTalbott.com Thumbs up, and SUBSCRIBE if you love food and this video! New videos every week. 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