The humble potato!
The humble potato!

You could call these scalloped potatoes, but Gratin Dauphinois has so much more flair!  It is hard to go wrong with potatoes, they are a humble food from the earth that need only a little dressing up.  You will be hard pressed to find a menu that can’t be complimented with a potato dish.  With the pototoes cooked in the oven with milk/cream, butter and a little garlic, the simplicity is deceptive.  This taste is subtle but engaging, the texture is smooth, and the experience is wonderful.

This dish complimented the Beef Carbonnade the family greatly enjoyed at our Christmas Dinner.  There was not a bit left after dinner, always a compliment to the cook!  Unless of course there is none left because the cook did a poor job of planning for her guests, but that was not the case- this time.

 

 

 

Gratin Dauphinois

3 pounds of boiling potatoes– peeled and sliced 1/4 inch thick (the food processor works great for this)

1 cup of whole milk – I like to mix 3/4 cup whole milk with 1/4 cup cream- adds to the richness and wonderful texture.

1 clove garlic– pressed and spread on bottom of a buttered flame proof baking dish- I prefer a deep dish 9 inch cast iron skillet

3 tablespoons of butter plus more for greasing the bottom of the dish.

Once you have buttered the cast iron skillet and spread the pressed garlic, place the potatoes in the skillet spreading in layers.

Season the milk with salt and pepper, pour over potatoes.  Add more cream until the milk is 3/4 of the way up.  Place on burner and heat just to a simmer- this is a very important step so that the liquid and potatoes come together in the oven.

Distribute 3 tablespoons of butter (real butter, not margarine) on top of potatoes.

Bake in a 425′ oven for about 25 minutes- until the liquid is absorbed and the potatoes are tender.

 

Serve and be happy!  That is some flat out good food!  Great food does not have to be complicated to be wonderful.

 

 

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