Artwork by Jacob

Artwork by Jacob

Thursday, November 6, 2014

Potato Gratin (Pommes Dauphinois)

This week on French Fridays with Dorie the group is making Jerusalem Artichoke Soup with Parsley Coulis.  I have yet to find these elusive Jerusalem artichokes and I am not organized enough to order them so I did a make-up instead.  We were having a dinner party and it actually rained that day in California so comfort food was in order.  I had seen Emily from Emily's Cooking Foray make this potato gratin lately so I thought I would try too.  

We don't have a mandoline so we used the food processor and that worked great, especially since we were doubling the recipe.  Potato gratin hit the mark at the dinner party.  Everyone liked the Gruyere cheese on top.  My husband and I thought the heavy cream was a little too rich for our tastes.  I would make it again but maybe with half and half or whole milk instead.  Reheats on the leftovers did not do well as the fat separated.  But it was a crowd pleaser and I am glad I made it.

To see Jerusalem Artichoke Soup with Parsley Coulis go here.  These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. 

16 comments:

  1. I thought this gratin was very rich too, but E loved it. I'm used to my mom's version, which is adapted from the Betty Crocker cookbook. Hers uses whole milk, so I make mine with half and half for a compromise.

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  2. We loved this dish...and it's perfect for the upcoming holidays!!!

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  3. This was one of my favorites! You’re right…it is a crowd pleaser! The soup was a hit in our house, even my fussy eater enjoyed it! Happy Friday!

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  4. I am glad you enjoyed your alternative recipe. I didn't make the Jerusalem artichokes either. They are readily available here, but I can't stand them. I hope the other Doristas enjoyed the soup. Have a wonderful weekend!

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  5. I'm glad you enjoyed the potatoes. I have made this many times and I use either half and half or whole milk. I agree the cream is a little too much. We have this for parties often!

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  6. This and the lazy chicken are probably my two favorite recipes from AMFT.
    This is rich, but considering my love of potatoes, I am glad that only a little bit is satisfying :-)

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  7. Excellent choice on your part!!! These potatoes are way better than the soup! And yours look particularly delicious. Oh, wish I had some right now!! Gorgeous!!

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  8. Good choice, as the jerusalem artichokes did not seem to go over well with many.
    We loved those potatoes, and yes, you can feed a lot of people with the recipe.

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  9. This looks delish- a good catchup choice.

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  10. That was a great choice for a catch up. It was a favourite when I made it, but I haven't revisited it that often, because it's so rich. It's perfect for a special occasion.

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  11. I loved these potatoes. I used half-and-half, so that should work if you want to cut the richness. Glad you liked it too!

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  12. That gratin looks so lovely and you and I must live close to each other: "it actually rained"! I've long considered using the food processor to slice potatoes so I'm glad to see the direct results! Thanks, too, for the tip on the heavy cream. I'll remember that for when I make the recipe.

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  13. Oh those potatoes- yum ! I remember them and loved them. Rich, yes, but definitely comfort food indeed. I am running behind on comments and just seeing your osso buco today. Loved your insights about trying to figure out if you got the right amount of meat (me too) and chuckled that we all did then on the most expensive meat ever. I also agree that my hubby does better with meat, in fact I tend to get intimidated trying to cook meat because of it. Oh well. And loved your bragging rights. So true to be able to say you have knocked out osso buco for dinner :)

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  14. Lovely looking potato gratin - great idea for a make-up at this time of year. The gratin is always a crowd pleaser at our house as well - a little rich, agreed, but very delicious!

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