Chicken and Potato Gratin; a loaded question — 8 Comments

  1. You did call that a loaded question! But is it if I totally understand your point?
    One evaluation reading a cookbook is “the less seasonings the less taste/interest in the food. Why would I buy that.

  2. I don’t do ‘loaded’ anything. I’m not a huge cheese lover anyway and really don’t like it on meat. I know, I’m picky, but geez, do I have to have cheese on everything? And if you thought the loaded craze was ridiculous, look up ‘crack’ potatoes or veggies or chicken. Those are all “toss in a dry package of Ranch dressing or some other HIGH salt content spice packet, that’s mostly salt, did I mention that?

    This country is going to hell in a loaded baked potato, cheese and bacon basket and no one cares!

    • Those ‘dry’ seasonings… Onion Soup – salt with onion flakes. And, strangely, a lot of salt makes me crave sweet – potato chips followed by brownies…. the only thing loaded would be my thighs lol
      I love cheese, but not on everything, In Spain it’s very popular to put a blue cheese sauce on steak. Why would I mess up my steak with that?!?

  3. So that’s what’s wrong with my cooking!? I’m not addicted to cheese or bacon. I’ve always said that bacon would not be the food I missed if I turned vegetarian. Having said that, I did batch cook cauliflower and broccoli cheese yesterday for the freezer, with extra leftover cheese sauce, and I made cheese soufflés for dinner. No bacon anywhere in sight though.

    • By US standards the bacon n France is not worth bothering with… so I don’t. The only time I miss it is in summer when I get a craving for a bacon, lettuce and tomato sandwich lol
      Cauliflower cheese freezes…. I never thought of doing that. Great idea!

  4. I must admit that I’m a big fan of loaded potatoes. With too much butter, too much sour cream (and/or cheese) and almost too much bacon.

    But you make a very good point. There’s loaded and there’s Loaded.

    But when we make cream sauce, we generally do so by making a bechamel with milk and a little butter, rather than using heavy cream as so many recipes suggest. Nobody has ever complained that the sauce isn’t rich enough.

    Like your French friend, I too have never seen so many really overly large people in one place as I have when we’ve visited the US. And, of course, there are many overweight people in Canada too, as well as an obsession with deep-fried everything, often topped with cheese, creamy gravy, and too much bacon. (Poutine, anyone?)

    What a shame that so many of us haven’t managed to grasp the notion of “everything in moderation”.

    • I’ve never understood Poutine…. It’s just not right lol I love baked potatoes with all the trimmings, but, sadly, we do not have proper baking potatoes here so it’s been years since I’ve had one. Our potatoes all tend to be on the waxy side. Twice-baked potatoes used to be my favorite!