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With a gratin, the idea is that the vegetables (traditionally just potatoes) are sliced so thinly that they cook very easily in the cream/cooking liquid while retaining some texture. If you pre-cook the vegetables, they will just disintegrate into a mush during baking.


I put the potatoes in at some point while the meat is cooking, depending on how long the meat needs to cook, so that they cook through and then crank the heat while the meat is resting to crisp up the potatoes. Another option would be to par-boil them first and then put in the oven once the meat is cooked. Either way, make sure you have a good bit of fat ...


Put the roast on the bottom and the potatoes around the edges. Cover everything with red wine (or whatever fluid you are using)


I made sweet potato crisps by cutting with my potato peeler, then putting them in my deep fryer, make sure its very hot, a few seconds latter they are ready. They were lovley.


It's usually a lockstitch similar to this one. The ones on the rice/potato/onion/cat food sacks are less complicated since there is usually just one thread rather than two going through the loops. https://youtu.be/pxn6wERSODA


You could try tossing the potatoes in at the same time as the meat and then take them out ten to fifteen minutes before the meat is done. Then, brush the potatoes with some oil and go over the surface with a blowtorch to crisp it up. I've also found that coating potatoes in sugar (brown sugar in particular) and melting the sugar with a blowtorch forms a ...


One large or 2 small potatoes for 1 kg flour, cooked and shredded. 3 3/4 cup of water for heavier Dark Rye/Whole Wheat/white flour combo :-)

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