I’m doing holiday meal planning and as I was browsing SE to jog my memory I saw the [Hasselback Potato Gratin](https://www.seriouseats.com/hasselback-potato-gratin-casserole-holiday-food-lab) and felt my blood pressure rise.
Not because of the fat content (well, kind of), but because that is the primary example of a recipe I have never been able to work out. I’ve tried it five times. Three times I did it verbatim, two times I tried to alter proportions or potato slice thicknesses and I’ve NEVER been able to get it to work. At the end of the day it’s just potato slices 1/2 submerged in oil with salty cheese on top that never seems to get very crispy or tasty. I’m sure it’s delicious and I’m guessing I’ve done something incorrect over the years, but I’ve sworn off trying it ever again because I can’t convince myself it’s worth the effort.
What is the SE recipe that you’ve tried that just doesn’t seem to ever come out as well as what people say?
by sinatrablueeyes
11 Comments
Hasselback potatoes are delicious. I’ve made regular ones a lot. Never tried cheesy ones, now you’ve got me thinking.
If it’s any consolation I flopped the potatoes too.
[Kenji’s chile verde](https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe). Not sure if it’s the quality of ingredients we’re getting or we messed up, but it always comes out tasting pretty bland. Other people seem to rave about it.
I follow the sous vide brisket instructions to the letter and get a hideous overcooked boot strap each time. An expensive mistake!
[Halal Cart Chicken](https://www.seriouseats.com/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe). It’s essentially four recipes in one and I can never seem to get each element right at the same time. Soggy rice. Too sweet sauce. Dry chicken. Weak salad game.
I’m guaranteed at least one mixup. But that’s most street food recipes. Lots of moving parts that vendors who specialize can ace on the regular.
I thought it was great, obviously high level of decadence given the fat content but I make it a few times a year.
For me oth, it was Mapo Tofu. Albeit I have only made it once but it was completely inedible, I hate food waste but actually had to throw this out. Given how popular the recipe is I will try it again however. I am certain I messed something up.
I completely mess up cacio e Pepe every time. My Parmesan always ends up clumping together and the emulsion always breaks apart
You are not alone on that one. That recipe really didn’t work out for me either. The potatoes just wouldn’t get tender and it got to the point that the sauce split.
Most brioche recipes are so high hydration…I always add more flour
Stella’s pecan pie
The hassleback gratin is a flop for me too, which is a shame. I’ve tried it 4 times but it always splits and gets really oily.