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Potatoes gratin is great comfort food. Here are some helpful tips: Use a mandolin to get your potato slices the right thickness. Focus on consistent, even cuts for even cooking. Don't wash your slices - you want those starches in the dish. Remember to use a big enough dish to prevent overflow. Cook with the dish on a sheet tray as insurance against spill-over. The dish takes awhile to cook, so cover with foil to avoid over-browning the top
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
