The 7th recipe for FFWD is Potato Gratin (Pommes Dauphinois). Although I have often made the base recipe, this was the first time I done it in the more classic way with garlic and a little Gruyere. Very very good. We had it with broccolini and sautéed blackfish which was a perfect meal!
Dorie says that this is an ideal recipe for adding things or varying the cheese and herbs...sounds good for using up leftover vegetables.
Other similar recipes that my family loves:
1). Horseradish Potatoes (from a Bobby Flay recipe): no garlic or Gruyere; add horseradish to each layer (at least 1 cup total), end with a layer of cream, cover if need.
2). Scalloped Potatoes (my grandmother’s recipe): no garlic or Gruyere; add grated cheese to each layer and on the top. For 5 pounds of russet potatoes, use 3/4 pound cheese (cheddar & Colby is a good mix because the Colby melts well), salt, pepper, and 5 cups of heavy cream. Use a 9” x 13” x 2” dish and bake for 1 1/4 hours, covering part of the time. I’ve always wanted to add some roasted chiles to this - maybe next time!
A highlight for me in making this last night was using my new food processor (my first one!) to mince the garlic & slice the potatoes. I got the machine a week ago & am pretty thrilled with it. It even minced the garlic pretty well. No more mandoline for slicing potatoes!
Another recent highlight was attending Dorie’s book-signing last week! It was so nice to meet Dorie as well as five other cooks, most of whom are members of Tuesdays With Dorie and/or French Fridays With Dorie: Tracey from Tracey's Culinary Adventures, Nancy from The Dogs Eat the Crumbs, Audrey from Food From Books, Mary from Popsicles and Sandy Feet, and Mary’s mom! Their blogs are all beautiful, by the way!
Dorie’s talk was very entertaining and she was so friendly and charming to everyone. And even though the other bloggers have known each other for a while, they warmly welcomed me into their circle. Thank you! It was a fun evening and I am so glad I went!