Neeka, I agree with your assessment of Emeril (mostly).
I looked up his rotten (au gratin) potatoes recipe. And here's mine (lengthy, but you get the idea – it's similar).
Ingredients* (makes about 8 generous servings)
6 Medium Russet Potatoes
1 Medium Onion
4 Oz. Cream Cheese
4 Oz. Extra Sharp Cheddar Cheese(grated)
6 Oz. Medium Cheddar Cheese (grated)
2-3 Cups Heavy Cream (room temp. or warmed)
2 T Butter
Salt & Pepper to taste (less salt than usual)
Method
1. Par boil potatoes so, when inserted, thin knife pulls out easily when done. Peel potatoes and cut into 1/2 inch cubes. This can be done ahead of time. Place in bowl and cover with wrap and refrigerate.
2. Mince onion and saute in butter until onion is golden brown.
3. Add cream cheese (cut in 1/4" slices) to onion mixture over medium heat until just about melted, then add half cup of cream. Slowly add Medium Cheddar (and 1/2 of Sharp) to mixture until almost melted. Pour remaining cream into mixture (in batches) and with frequent stirring, cook over medium to low heat until the mixture begins to reduce. Personal taste is important here with regard to Salt (very little), Pepper and other flavorings like garlic salt or onion salt, etc.
4. Grease the inside of a 9" x 13" glass casserole dish and spread the potato cubes evenly in the dish. When cheese mixture is done and slightly thick (and has cooled down a bit), pour over potatoes as evenly as possible. This step can also be done ahead of time (just cover with foil and set aside).
5. In a preheated 350° oven, bake the potatoes and cheese and cream approximately 45 minute or until the mixture is bubbling around the edges.
6. During the last 5 minutes, add the extra sharp cheddar evenly over the potatoes and return to oven to melt and slightly brown.
7. This dish will stand reheating, but milk should be added during the reheating process.
* The listed ingredients are suggested and, of course, substitutions can be done with success. For example, if you like a sharper tasting profile with the cheeses, change the cheese proportions, and so on.
Hope everyone has a Happy (and successful) New Year! |
