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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Shallow oval dish — potato gratin, crème brûlée, baked eggs
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
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garlic cloves and the thyme. Remove from the heat; cover. Let infuse 30 minutes. Strain. Preheat the oven to 350 degrees. Place the potatoes and celeriac on two different plates; season with salt and pepper. Rub the inside of a large gratin or baking dish (or individual gratin dishes) with the whole garlic clove; grease dish liberally with butter. Arrange the vegetables in alternating layers, starting and ending with potatoes. Add the chopped parsley to the milk/cream mixture; pour over the vegetables. Sprinkle with nutmeg. Bake until the vegetables are tender and most of the liquid is absorbed, about 1 hour, 15 minutes (if your dishes are small, check after 35 or 40 minutes).