Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Rendered duck fat — confit, roast potatoes, frying, French cooking
Enameled cast iron skillet — no seasoning, light interior shows fond
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Rendered duck fat — confit, roast potatoes, frying, French cooking
Enameled cast iron skillet — no seasoning, light interior shows fond
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
Heat oven to 375°. Place potatoes in 4 layers in buttered 2-quart shallow baking pan, sprinkling each layer with 1/4 of the salt, pepper, nutmeg and cheese. Dot with butter. Pour broth over potatoes. Place pan over direct heat until broth bubbles. Transfer to oven and bake until potatoes are tender, top is brown and broth is absorbed, 1 hour. Makes 6 servings.