Pommes Dauphonois: Week SevenDorie'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.
Bon Appetit!!
I've been wanting these potatoes now for two weeks- yours look wonderful! I'm going to try them next week when I have lots of company to help eat them. :)
ReplyDeleteNice - I love how you served them up individually.
ReplyDeleteThey really do sound delicious, I keep reading about them with all the French Friday bloggers. My husband could live off potatoes too! And potatoes and custard in one? A match made in heaven.
ReplyDeleteI love the ramekin idea. Yours look beautiful!
ReplyDeleteWe loved these as well. I made them a couple of weeks ago and they are still asking for me to make them again soon. Now that I see your ramekin version, I am going to try that! Very nice when you get your own little dish of something...and would keep me from eating way more of these than is prudent. I am going in on those pumpkin gorgonzola flans after work today, with me luck, as I am not sure I think those flavors marry well...we shall see, we shall see. Great job on the potatoes!
ReplyDeleteBeth-they look wonderful! I guess mine was more like scalloped potatoes because I did put cheese in the layers. I didn't realize that I shouldn't, but they sure tasted good anyway! I will be making it again because we liked this dish so much, so I will do them the french way next time. Your photos are great!
ReplyDeleteYour gratin turned out wonderful! Though, I did a double take because of the ramekins! I loved this recipe as well, but since I live by myself, I'll probably use your ramekin method next time. Great post!
ReplyDeleteIt looks so yummy! I love how you made the individual servings! Happy French Friday!
ReplyDeleteI am loving the individual servings! I'm glad you made these, I was feeling like no one did potatoes this week!
ReplyDeleteYum! I can't wait to make this one. Great idea to do individual servings.
ReplyDeleteBeth - your PD's look so great! I love the ramekin idea! I made these with the chicken this week (to post next week). I'll have to try the ramekin idea next time too! Love the tip that gratin means the upper crust in Paris! Very nice post.
ReplyDeleteLooks wonderful! I can't wait to make this - saving it for Thanksgiving! :)
ReplyDeleteGorgeous pictures!! I love the idea of doing the individual servings!!!
ReplyDeleteI thought about individual sizes...that way everyone gets some of that wonderful crust (I caught my tasters sticking their fingers in and pinching off that delicious, crusty cheese and leaving my casserole bare). Very nice presentation.
ReplyDeleteI saved this one for my contribution at Thanksgiving. We continue to think alike as this week I opted for cooking in ramekins as well (only I made the cake, meh.)
ReplyDeleteThanks for stopping by everyone:) I hope you all have a wonderful Thanksgiving and enjoy all the cooking I know you will all do for friends and family. Wish we could all sit down to a lovely meal....B
ReplyDeleteThose look amazing, and I love the little sprig of herbs. I really need to make these again (with actual cream!).
ReplyDeleteAhhh... great idea to make them individual sized
ReplyDeleteThese potatoes really do rock! I love the individual pots of potatoes. That is so cute. I see you also like thyme! :-)
ReplyDeleteKate. Thyme has to be one of my favorites. Thanks for popping in gals:)B
ReplyDeleteLovely! I have been saving the this dish for Thanksgiving, but your beautiful dish(es) make the resistance very hard!
ReplyDeleteVery tempted to just indulge...
Beth--I noticed that you listed "parisian/japanese pantry" on your current inspirations column. If you haven't tried the book, check out Asian Flavors of Jean-Georges. Jean-Georges, I believe is French, but once trained in Southeast Asia and so he is able to blend the two culinary cultures masterfully. One of the recipes in the book is the famous Ginger Fried Rice found here: http://www.nytimes.com/2010/01/27/dining/27mini.html
ReplyDeleteIt's amazing what simple ingredients such as ginger and garlic, done with the right technique, can do for a dish. Magical. Hope you enjoy!
t.t Thanks for the info. I will try this and let you know how I like it.Can't wait...:):)Thanks for your nice commets. I always appreciate them.B
ReplyDeleteHave to agree Beth, love the good old potato and this little number is awesome. Pommes Dauphonois, just the best.
ReplyDeleteFirstly, thanks for your comment on my blog.
ReplyDeleteAlso - I think I might just be drooling!! These look delicious and perfectly cooked. Thanks for taking me back to my memories of eating this dish in Chamonix last year..
Love that you made your gratin in smaller ramekins! Looks great!
ReplyDeleteAnna and Brittany, my two friends across the pond, thanks for checking in. As always I love to hear from you:) You too Steph:)B
ReplyDeleteI like your idea of making this in individual ramekins!
ReplyDeleteI love these little individual portions!
ReplyDeleteLooks great! I loved these potatoes.
ReplyDeleteKY, Kathleen and M Hello! Thanks so much for coming by. I love to have visitors. Come again!!! B:)
ReplyDeleteIm really enjoying seeing each person's presentation of the dishes we've been making. Your ramekin-sized gratins are lovely.
ReplyDeleteI never met a potato I didn't like either. Yours look amazing and the way you described the aroma of the cheese and herbs filling the kitchen had my mouth watering. Love that you made them in individual serving sizes. Cute! I'm posting mine next week. It was a hit at our house too.
ReplyDeleteKudos: I'm glad your family enjoyed these also and I'm looking forward to your post. Onewetfoot: Thanks for popping in. I always enjoy your posts. And I always appreciate a visit. It is a great group. B:)
ReplyDeleteGratin, yum! I think I would add bacon or speck, love the idea of that with the potatoes, cheese and custard..hmm..
ReplyDelete