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Potato Gratin


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

This post is participating in French Fridays with Dorie, a blogging project where we cook our way each week through the recipes in Dorie Greenspan’s new cookbook, Around My French Table. Given the book’s newborn status, we’ve been requested to not post the recipe. SoupAddict hopes that you’ll understand and will perhaps be inspired to either buy the book or seek out a recipe of a similar nature to try on your own. Or better yet, join us on French Fridays with Dorie!
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Week 28 of 52: Potato Gratin « Baon Ko Bento

Wednesday 20th of July 2011

[...] that needed to be consumed, and I thought that this was the perfect dish. My source is again Soup Addict. The difficult thing about this is that she didn’t include the recipe itself because she used [...]

whathappensafter5

Saturday 20th of November 2010

I love all gratins and this one looks like no exception! Looks delicious!

http://happensafterfive.wordpress.com

SoupAddict

Monday 15th of November 2010

Thanks to everyone who stopped by to leave a comment - I love hearing from everyone!

With ya'll's input, it's decided - the next time I make this, I'm going to leave the skins on!

myonepreciouslife

Monday 15th of November 2010

Just wanted to say I love your blog. Such fantastic photos and your writing style just cracks me up.

Kathy

Sunday 14th of November 2010

I will be making this soon and I'm so looking forward to it. Your Potato Gratin looks delicious! Love your photos!