I saw a comment from a few years ago where someone said to heat the cream and steep the herbs and aromatics in it like you’d do with a typical gratin dish.
Does it make a significant difference, or do the flavors marry enough when it’s baked in the oven? Hoping someone who has experience with steeping herbs and aromatics can answer.
by Independent-Report39
2 Comments
I’ve never done that when making this dish and it is always spectacular
It does make a difference. The aroma is more diffused and subtle. Almost like it is part of the dish rather than added to it. It takes very little time and almost no effort. So I’d say give it a try.