Potatoes and cheese and cream and garlic and salt and herbs.
Baked together until rich and gooey.
Okay? [Head tilt]
Thought so. [Nods and smiles]
The next dish in the French Fridays with Dorie line-up is this delightfully scrumptious potato dish — a recipe somehow light and gloriously satisfying at the same time. As only Dorie could make it.
This dish starts off with garlic infused cream. Don’t run away. SoupAddict is not going to make you drink this from a glass. This is simply a method of evenly distributing garlic flavor throughout the dish.
Heat the garlic and cream to a simmer; stand back and let the magic happen.
How hot should the burner be? Start at medium-low and dial back as needed. The cream will let you know if the heat gets too high. It’ll blow it’s top. Seriously.
Thank goodness for farmers’ markets. SoupAddict’s own German Butterball potato crop yielded about 4 ounces of potatoes. Total.
So at the end of the season, SoupAddict snatched up a variety of potatoes from one of her favorite growers to stock the winter pantry.
SoupAddict finds it very relaxing to prep vegetables by hand. But you don’t have to. Some very smart person invented the food processor with a slicing blade. Shove that potato in the chute. Press the button. Done.
Next time, SoupAddict won’t even bother to peel the potatoes, because she really, really enjoys the earthy, rustic flavor of potato skins.
Layer the potato slices in the baking dish, adding salt and the simmered, garlic-fragrant cream as you go. Then shred some lovely aged Gruyère over the whole kit and caboodle.
Sprinkle with your favorite herbs, fresh or dried (fresh thyme is lovely).
SoupAddict wanted to pluck out the slices and eat them like potato chips. But she didn’t.
Instead, she added a few sprinklings of freshly grated Parmesan. It seemed the thing to do.
Delicious side to chicken: cheeyeck
Eloquent writing to describe said deliciousness: fail