Welcome to yet another installment of Cooking with Vincent. If you’re new to the blog, check out my first post from the series detailing what Cooking with Vincent is about.
Vincent Price’s cookbooks really cover a lot of ground, well, I mean, just look at the size of A Treasury of Great Recipes! From main courses, to desserts, to drinks, to side dishes there are so many dishes to make! I was craving ham and we chose to make la gratin savoyard, a potato dish, as a side for the ham.
This was a recipe where we made a few changes, due to an inability to find an ingredient, and some confusion with the wording of the recipe. The recipe called for “light cream,” unable to find that, we did some research, and combined heavy whipping cream and half-and-half. Second, it said to make the dish in an oval “baking” dish, however later it said to boil the cream and shredded cheese over direct heat, but with no mention of doing that in a separate dish, and adding it to the potatoes before then broiling it! So instead we chose to make the whole dish in a cast iron skillet, a piece of cookware that could go both on the stove and in the oven.
Despite these changes and interpretation of the recipe, it turned out absolutely delicious, extremely lush, creamy, and gooey in the best way. It was like pure comfort food. I will for sure be making this again in the future!
Next time you see me in the kitchen for another installment of Cooking with Vincent, the kitchen will look a little different! So stay tuned for a post about our (partial) kitchen redo!