Troubleshooting super greasy potatoes au gratin

I made an au gratin recipe and it turned out very greasy (like with pools of grease) and I'm not sure which ingredient is the culprit, or if it is something with the cooking process. It's a pretty simple recipe for 2 people. It calls for 2 large yukon gold potatoes. I used one pound (I measured them on a scale), which gives you the perfect amount of potato slices for the 3 layers in the recipe. Basically you melt one tablespoon butter in a 12 inch skillet. Then remove the skillet from the heat. Then you place 1/3rd of potatoes in a single layer (sliced with a mandolin). On top of that you scatter 2 oz diced ham, 1 minced garlic clove, 1/4 tsp salt, plus a pinch of nutmeg, pepper, and cayenne. Then you do a second layer of potatoes with all the same stuff on top. Next step is to pour 3/4 cup of heavy cream over everything. Then layer the last of the potatoes on top. Then you pour another 3/4 cup heavy cream over top. Bake for 30 minutes at 375. Pull it out, scatter 4 ounces of shredded gouda on top. We also put a ton of salt, pepper, and cayenne on top to give it a bit of a crust (not in the recipe). Then bake for 15 more minutes at 375. We pulled it out at 10 minutes without letting it brown as much on top because we were hungry, but I can't imagine this caused the grease pooling. Any idea what the culprit is here that is causing it to pool grease? I've made this recipe several times. Sometimes I've cut back on the cream a little because it seemed like it was drowning. Sometimes I've used a mixture of pre-shredded Swiss and gruyere. But honestly, I don't remember which times it has turned out better than others. It seems like sometimes it's perfect and sometimes it's super greasy. submitted by /u/shakeyshake1 [link] [comments]

I made an au gratin recipe and it turned out very greasy (like with pools of grease) and I'm not sure which ingredient is the culprit, or if it is something with the cooking process.

It's a pretty simple recipe for 2 people.

It calls for 2 large yukon gold potatoes. I used one pound (I measured them on a scale), which gives you the perfect amount of potato slices for the 3 layers in the recipe.

Basically you melt one tablespoon butter in a 12 inch skillet. Then remove the skillet from the heat. Then you place 1/3rd of potatoes in a single layer (sliced with a mandolin). On top of that you scatter 2 oz diced ham, 1 minced garlic clove, 1/4 tsp salt, plus a pinch of nutmeg, pepper, and cayenne. Then you do a second layer of potatoes with all the same stuff on top.

Next step is to pour 3/4 cup of heavy cream over everything. Then layer the last of the potatoes on top. Then you pour another 3/4 cup heavy cream over top.

Bake for 30 minutes at 375.

Pull it out, scatter 4 ounces of shredded gouda on top. We also put a ton of salt, pepper, and cayenne on top to give it a bit of a crust (not in the recipe). Then bake for 15 more minutes at 375. We pulled it out at 10 minutes without letting it brown as much on top because we were hungry, but I can't imagine this caused the grease pooling.

Any idea what the culprit is here that is causing it to pool grease? I've made this recipe several times. Sometimes I've cut back on the cream a little because it seemed like it was drowning. Sometimes I've used a mixture of pre-shredded Swiss and gruyere. But honestly, I don't remember which times it has turned out better than others. It seems like sometimes it's perfect and sometimes it's super greasy.

submitted by /u/shakeyshake1
[link] [comments]