My immediate response was Pommes de Terre Dauphinoise and then I realized I had not posted the recipe on my blog.
Here is my favorite recipe and it comes from one of the first recipe books that I bought when I was young and first interested in cooking. That may have easily been when I was 20, which would have been in 1970 after my first trip to France.
The book is the Iconic Larousse Gastronomique. Mine is dated 1961.
I bake mine in an amazing Bram.
Here is the classic French recipe for Pommes de Terre Dauphinoise:
Slice 1 pound of Yukon Gold Potatoes, very finely.
Put them in a bowl and moisten with 1 1/2 C of boiled milk with a beaten egg added to it.
Season with salt, pepper and freshly grated nutmeg.
Add 1/2 C of grated Gruyere Cheese and mix well.Put the potatoes into an earthenware dish that has been rubbed with garlic and buttered well.
Sprinkle it with additional grated Gruyere Cheese.
Scatter 1 1/2 TBS of butter in tiny pieces over the top, wipe the edges of the dish.
Bake at 350 degrees for 45 minutes.
Serve from the dish.
Peace in the Kitchen!
|This is my favorite dish for any Gratin including American Macaroni and Cheese |
recipes. Its Terra Cotta and it's one of my favorite cooking vessels.