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Potato Gratin

November 11, 2010

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!
  1. November 11, 2010 5:34 pm

    I loved this article… and I must admit I love soup. So I guess I am a soup addict as well

  2. November 11, 2010 6:27 pm

    The crunchy ones at the top are the best part! I was seriously considering just scraping off the top layer and keeping it all to myself. But alas, there were witnesses; I could have never pulled it off.

    • SoupAddict permalink
      November 15, 2010 10:26 pm


  3. November 11, 2010 7:30 pm

    Looks fab. I did a “custom”gratin as per Bon Idea which didn’t take my fancy so much. This looks really good.

  4. November 11, 2010 7:45 pm

    Those are some obscenely photogenic potatoes you have there. Guess I know what I’ll be making next week!

  5. November 11, 2010 10:35 pm

    This looks fantastic! Loved the garlic infused cream!

  6. November 12, 2010 3:58 am

    Potatoes + cheese + garlic = happiness πŸ˜€ What else?

  7. November 12, 2010 6:38 am

    Oh my goodness, you’ve made me want to make this right now! at 6 in the morning!

    It sounds fantastic.

    • SoupAddict permalink
      November 15, 2010 10:27 pm

      It’s never too early for cheesy goodness, is my philosophy.

  8. November 12, 2010 8:15 am

    I need a camera like yours, great close up shots of all the wonderful goodness of this recipe! I made this one too! Im glad you liked it.

  9. November 12, 2010 8:59 am

    What beautiful photos! I especially love that first one.

  10. November 12, 2010 9:05 am

    I used my mandolin to slice the potatoes.

    This was just a fabulous dish.

  11. marymaryculinary permalink
    November 12, 2010 9:43 am

    You make potatoes look pretty fantastic! Can I just have the cheesy layer on top?

    • SoupAddict permalink
      November 15, 2010 10:27 pm

      It was the very best part… πŸ˜‰

  12. November 12, 2010 10:38 am

    As always, LOVE your photos. I really need to invest in a new lens that will allow such beautiful, up-close details!! Great post!

    • SoupAddict permalink
      November 15, 2010 10:28 pm

      I ❀ my macro lens….

  13. Charli permalink
    November 12, 2010 12:54 pm

    I am very excited to make this one tomorrow. It looks so scrumptious!

  14. November 12, 2010 3:44 pm

    I made this dish and left the skins on the potatoes. It turned out great! And, I love the first picture in your post.

  15. November 12, 2010 6:13 pm

    I think I’m up for this next week and I’m quite on page with you leaving this skins on. Bon idea!
    Trevor Sis. Boom.

  16. November 12, 2010 7:37 pm

    Your photos make me want to make this one again…beautiful!

  17. Phyllis Ryan permalink
    November 12, 2010 7:39 pm

    Surprse, surprse. This was one of the French dishes served at my book club meeting last Saturday. It is to die for. Rich as so good. Then I bring up your blog and there it is again. Great dish, great pictures.

    • SoupAddict permalink
      November 15, 2010 10:29 pm

      Apparently, Phyllis, it was just meant to be. πŸ™‚

  18. November 12, 2010 8:50 pm

    Looks awesome! I agree with you on the garlic-infused cream. It’s magical. I like your idea about NOT peeling the potatoes.

  19. November 12, 2010 9:16 pm

    mmmm … garlic cream is perfection!

    • SoupAddict permalink
      November 15, 2010 10:34 pm

      I agree!

  20. November 12, 2010 9:52 pm

    Oh yummm! I made these last week and now I want them again.

  21. onewetfoot permalink
    November 12, 2010 10:00 pm

    Yours turned out so beautifully! And funny and clever commentary, to boot.

  22. November 12, 2010 11:15 pm

    I love your step-by-step photos. The gratin was pretty amazing. But Dorie is yet to disappoint:) I peeled my potatoes, thinking that I would get creamier texture. They sure were creamy. But the skins would add a bit of color and interest, in my opinion.

  23. November 13, 2010 7:47 am

    Oh, it looks perfect! Mine came out really well, too. It’s my new fave side dish.

  24. November 13, 2010 11:37 am

    Great post and photos. The end product looks delicious!

  25. November 13, 2010 5:25 pm

    Love the garlic infused cream, what a splendid idea. I look forward to more French Fridays, what a treat!

  26. November 14, 2010 10:49 am

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

  27. November 15, 2010 10:23 am

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

  28. SoupAddict permalink
    November 15, 2010 10:34 pm

    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!

  29. whathappensafter5 permalink
    November 20, 2010 1:51 pm

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


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