Comments on: Potato Gratin

By: Harvey

Harvey — Wed, 22 Apr 2009 00:19:48 +0000

Hi sir! I’m trying out cooking/baking so I’m pretty new at this. I have a silicone baking dish and I was wondering how deep it should be, or should I not worry about that anymore as there’s probably a standard depth?
I can’t wait to get started!

By: Erin

Erin — Sat, 10 Jan 2009 16:00:16 +0000

Thanks so much!

By: Tim

Tim — Fri, 09 Jan 2009 19:29:51 +0000

Hey Erin! The recipe calls for the potatoes to be peeled. I did not peel and liked it that way, I think it is both pretty and tasty with the potato skin on. Either way will work.

By: Erin

Erin — Fri, 09 Jan 2009 18:09:27 +0000

Hello! I came across your blog yesterday (I don’t remember from where?), and am just getting the chance to go through your older posts. I am wondering… It looks like you did *not* peel the potatoes in this dish. My preference would be to keep the skin on, but I’m wondering if you tried that and are recommending that the potatoes be peeled?

Many thanks! (For your reply *and* for this blog!)

By: Shannalee

Shannalee — Mon, 15 Dec 2008 04:07:34 +0000

OK. #1: I just found your site today, through StumbleUpon sending me to the apple jellies (to try!!). I am a fan.

#2: Yeah, Chicago food bloggers! :)

By: redmenace

redmenace — Tue, 02 Dec 2008 06:04:19 +0000

I may have just seen potato perfection. Just lovely!

By: mary

mary — Tue, 02 Dec 2008 05:15:42 +0000

Rubbing the dish with garlic is a unique technique. The photo makes me stick a fork to my computer screen.