Browning Garlic for Potatoes Au Gratin

Video Transcript

"Hi, this is Leah Schaefer on behalf of Expert Village and today I’m going to show you how to cook with a Dutch oven. So we’ll go ahead and add the garlic to the pan with the melted butter and we’re going to let that sauté, you don’t want to let it burn. You never want to let garlic burn, if you do you’re going to have to just take it out and start over again, it will be so bitter it will completely ruin your dish. So we’re going to keep it on the low medium, I’ve got a high output burner so I want to keep it below medium. If you’ve got a regular burner you can probably do this on medium, if you’re using cast iron you just want to make sure that you don’t want to get it too hot because if you do it takes a really long to cool it back down. We’ll just let that go for a couple of minutes or so, until it starts to turn really light, light brown and soften up. "