Tim Campbell
TVWBB Guru
Hi everyone...hope you all had a great weekend. Thought I'd do some chicken and a gratin...went with KFC using the Louisiana brand mix. Kept it simple and went without a batter...just coated in a bag after an overnight buttermilk bath. Taters were gratin style, sliced between the 1/4 and 1/8 inch settings. Not many action shots but imho I like the KFC better without the batter. Buttermilk bath made a huge difference, too. I left off the coating on one thigh in favor of a Plowboys rub.
45 minutes....about done. Coupla' dark spots there
Heavy cream, milk, peppercorns, onion, etc for the gratin. I let it cool for about an hour, then brought it back to a simmer and added the potatoes into the mix
Gruyere meets cheddar and parmesan.
Buttered the baking dish.
Spuds and mixture added in layers with half the cheese. Rest of the cheese on top. About an hour and a half later, the Genny gave me this lil bundle of cheesy goodness
Not all that traditional a gratin, but pretty tasty.
Stay well everyone and thanks for looking!
45 minutes....about done. Coupla' dark spots there
Heavy cream, milk, peppercorns, onion, etc for the gratin. I let it cool for about an hour, then brought it back to a simmer and added the potatoes into the mix
Gruyere meets cheddar and parmesan.
Buttered the baking dish.
Spuds and mixture added in layers with half the cheese. Rest of the cheese on top. About an hour and a half later, the Genny gave me this lil bundle of cheesy goodness
Not all that traditional a gratin, but pretty tasty.
Stay well everyone and thanks for looking!
