Thread by @PFemme2

potatoes

impurities trimmed

hand cut thin

seasoned (garlic, pepper, salt, some gruyere) & tossed

ceramic lined iron pan buttered

i am making potatoes au gratin to save myself

into the pan we go

layer by layer

oh btw i forgot to mention i put “fresh” thyme in the potatoes but tbh it had been in the fridge long enough to get dry, is it still “fresh?”

anyway, potatoes, gruyere, potatoes, gruyere, and on we go

the recipe calls for half’n’half

i don’t have half’n’half, i have whole milk and heavy cream, but guess what, i know how to make half’n’half out of those lol twitter.com/i/web/status/1…

dish is now baking under foil for 30 mins. foil will come off at the 30 min mark and it will bake unprotected at higher heat to finish.

ah, there are also 3 entire tbsp of flour in this seasoning

when they mix w/ the “half n half” and cheese, they basically form a roux

photo showing the flour

fundamentally the potatoes have been steaming under this foil for 30 minutes

now I turn up the heat and remove the foil

i’ll give them another 30 minutes. instead of steaming, now they will properly bake. all the flavors will mature.

let me reassert, i am doing all of this b/c i jammed my dad’s paper shredder and i want him to, instead of having a total meltdown, consider that he likes how i cook

🥴

half way through and they haven’t even begun to brown on top

however, experience tells me that they will begin to do so from this point onwards, and there will be no need to engage the broiler 😂

AHHHH it has begun to smell extremely garlicky in this house 😊

browning on top

close to done

scent is MADDENING. thyme. cheese. GARLIC.

potatoes au gratin, done

#asmr magic

thyme, pepper, potato, garlic MAGIC, sizzling hot

flavors are spectacular. unbeatable. this should do well weather re-heated in the oven or microwave.