New York Times Cooking Potatoes Au Gratin

Heat to an internal temperature of 165F before serving.

New york times cooking potatoes au gratin. Preheat the oven to 180C160C FanGas 4. Cover the dish with foil and bake for 1 hour add an extra 15 minutes if fridge-cold. Then make the sauce by whisking together coconut milk coconut yogurt sea salt fresh thyme leaves freshly chopped sage turmeric cassava flour and nutritional yeast.

In a large bowl combine the beans soup red pepper peas onion celery garlic thyme and pepper. Remove from the heat and drain. Good served with sour cream diced tomatoes and bacon.

Remove the foil scatter with extra bay leaves and thyme plus a. Cook for an hour with foil over it at 400 degrees then another 30 minutes without the foil. This is a great great restaurant that has all kinds of old Houston Charm.

Step 3 Place half the sliced potatoes into a 2 quart casserole. Try to make the slices as even as possible about ⅛- or ¼-inch thick. I wasnt really in the mood for homemade macaroni and cheese since we make that every so often.

Step 4 Add half of the kielbasa sliced thin to casserole and cover with soup mixture. Do not defrost before cooking. Bake until deep golden brown and crisp on top about 30 minutes longer.

Step 5 Repeat with potatoes and kielbasa. Uncover and bake an additional 10 minutes until hot and cheese is melted. Appliances vary adjust cook times accordingly.