Dorie's pick for week seven was Pommes Dauphonois, which is a traditional meal of the French Alps. Hummmm... let's see...Chamonix, Mont Blanc, Lake Geneva, alpine meadows and JOHN CLAUDE KEELY Oh but I digress. Back to Pommes Dauphonois. ( I love to write that)
I've never met a potato I didn't like. In fact, I could eat them any way they are prepared. I truly think my husband could live on them and nothing else (sans a steak). This classic recipe is more custardy than cheesy. In fact you can't really call it Pommes Dauphonois if there is cheese inside then it would just be considered plain ol' scalloped potatoes. Really not as romantic as Pommes Dauphonois which only has a cheesy crust on the top. You know gratin signifies the upper crust in Paris. So not only romantic but chic.
This dish is an all around comfort dish. Not time consuming and is worth every minute. To save time use a mandolin or a food processor to slice the potatoes. This calls for the classic French herbs but changes are easy: different herbs, different kinds of potatoes (think Yellow Finns or Purple Vikings) you could add bacon, speck or ham. The list is endless but I prefer the classic. Often considered a special occasion dish it is easy enough for everyday meals.
Like all the Friday posts I can not post the recipe but you will find it in Dorie Greenspan's Around my French table.
This is great for a cozy dinner for two or a holiday crowd. Rich and custardy inside. The nutty flavor of Gruyere crisp and bubbly on the top. The aroma of the herbes de provence filling the kitchen.