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/ck/ - Food & Cooking

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3739054 No.3739054[DELETED]  [Reply] [Original]

I'm making scalloped potatoes, and the recipe calls for 2-3 cups of "grated cheese", which I imagine means parmesan. All I have, however, is pecorino romano, which is similar, but stronger and saltier. Any ideas on how to compensate for this difference in flavor?

http://www.food.com/recipe/scalloped-potatoes-and-ham-with-cheese-16682

>> No.3739059

Use less?

>> No.3739081

I like cheddar personally

>> No.3739087

Cheddar with potatoes, no exceptions.

>> No.3739092

It means cheddar.

>> No.3739097

go get some sharp cheddar.

>> No.3739115

is it just me or would this make a killer burrito?

>> No.3739127

>>3739115
It's just you.

>> No.3739137

>>3739127
Dude really? Some refried beans , some so co , some picante sauce...That does not sound good? Scallop potato burrito cant be bad and might be amazing.

>> No.3739141
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3739141

>>3739137

>> No.3739146

i would use like 1/2 to 3/4 as much cheese as it says and add some whole milk

>> No.3739152

what is the difference between scalloped potatoes and au grautin?

>> No.3739188

Actually, if you're not a pleb, it means Gruyere.

>> No.3739189
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3739189

>> No.3739191

>>3739189
Fuck that the first time I remembered the pick but lost the text...

Thanks for the inspiration OP, I am gonna make an Irish burrito!

>> No.3739195

>>3739152
Scalloped potatoes are a milk based potato dish. usually using scalloped potatoes with a milk base.
A gratin is any dish that is topped with cheese and/or bread crumbs, layered with other ingredients (usually bits of butter), and baked until golden brown and delicious.

>> No.3739202

It is probably too late but, I would use swiss, or "gruyere" as someone else pointed out. Barring that, I would use less salt than the recipe calls for. The cheese in question is quite salty.

>> No.3739203

>>3739188

nigga please get you some comte

>> No.3739230

The problem with this dish is it takes for ever.
One hour covered then half hour uncovered.Fuck me that a lot of oven time. I am just gonna use the toaster so as not to heat up the house.

>> No.3739258

>>3739137

I've made scalloped potato burritos, and yes it is damn good!

You have to watch the thickness of the potato though, too thin and they will disintegrate and you lose the texture. Really good though, especially with hot sauce.

>> No.3739259

>>3739258
That sounds good if you added more starch, like rice, maybe cubed bread, etc.

>> No.3739263

>>3739203
Comte would be a waste in scalloped potatoes. Now you're just taking a piss.

>> No.3739292

http://foodwishes.blogspot.com/2009/08/mr-potato-heads-truffled-potato-gratin.html

>> No.3739310
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3739310

>>3739195
>scalloped potatoes are made with milk using scalloped potatoes and milk

>> No.3739387
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3739387

>>3739310

>> No.3739444

>>3739259
Hmm I have some basmati rice on hand. Not sure thats gonna help much.

>> No.3739452

>>3739310
I loled.

>> No.3739988
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3739988

Wow this was easy and really good but took forever. Between cooking and cooling this was not done till I was ready for bed.