Video Transcript

Hi, I'm Chef Jeff Trombetta, of hospitality management, University New Haven in Connecticut, and today I am going to show you how to make potatoes au gratin with Parmesan cheese and nutmeg. So, we'll begin by making a custard. A custard meaning a little bit of egg, a little bit cream, a little binder of potatoes and seasonings, Parmesan cheese, we'll mix it all together and when that will all bind together we'll put it in a casserole dish and bake it. Very simple dish. Let's begin with the nutmeg, 'cause that's an important part of the title. It's very, very sought after spice. It's nutty, it goes with savory, it goes with sweet. Gonna take an egg, get that in there, and just kind of kind of loosen that up a little bit before we add our cream, and of course are salt and pepper, enough salt to flavor the potatoes, enough pepper to flavor the potatoes. And so we're going to take our heavy cream, nice quality Land of Lakes 38 percent butter fat content. Cream can run anywhere within regulation between 34 and 40 percent. And you don't want to have too much cream. Parmesan cheese, grab our mandolin. I have it a very thin setting, that's why it's taking so long, and I'm gonna add enough potatoes to sop up that cream. I just want to make sure it's well coated with the custard, with the cheese and the starch of the potato and that one egg, and heavy cream which is thick with a lot of butter fat content. It's gonna bind together nicely. Take our potatoes, you can see that peppercorn, that nutmeg is, is great, still, still delivering aroma even after being masked and buries. So, I have butter, whole butter, soft. I have a Parmesan herb bread crumb, that's gonna be the au gratin part. Moisten the bread crumbs with the butter. That's all I'm doing. That's gonna create a nice brown crust. So we just take this Parmesan bread crumb herb butter topping, in the oven we go. Right into a 450 degree oven until the potatoes are tender, 'till they're knife tender. The insertion of a knife, and there's no resistance. Our potato au gratin Parmesan and nutmeg is coming out of the oven. It looks perfectly au gratin, a nice brown top. It's knife tender, potatoes are done, and let's give it a cut. We're able to get out some nice slices, or portions from our potato au gratin, Parmesan and nutmeg. We'll dress it up a little bit, make some room for some nice oak leaf baby red oak leaf lettuce, and we'll take a tomato, that we cut earlier, take some parsley, and you have a potato au gratin with Parmesan and nutmeg. I've eaten almost a whole portion of this potatoes au gratin, this is scrumptious. It's a big nutmeg Parmesan flavor. So, if you like that, you'll love this. I'm Jeff Trombetta, hospitality management, University New Haven in Connecticut, and I hope you enjoy your potatoes au gratin.