Potato Gratin (Pommes Dauphinois)
With everything I’ve had going on, I’ve gotten a little behind on my French Fridays with Dorie cooking. For the month of November, we voted on recipes and the top 4 were chosen. I am opting not to make the Gorgonzola Pumpkin Flan for the Friday I was in Phoenix. I did buy the farina (Cream of Wheat) to make the Caramel-Topped Semolina Cake today, and I hope to have time to make the Roast Chicken for Les Paresseux in my new kitchen before the end of the month!
I love potatoes. I love cheese. I love cream. So, what’s not to love about this dish? I don’t know; only I didn’t. It wasn’t bad – it just wasn’t great, and I don’t know why. I added bacon bits under the layer of cheese. When I make American-style Potatoes Gratin, I make a thicker cream sauce, and layer onions and cheese in between the potatoes. I simply prefer mine. I do have to say that this is the first recipe from any of Dorie’s books that I haven’t been thrilled with.
I just took a cake out of the oven from Baking From My Home to Yours which looks wonderful…stay tuned…
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