I have a serious problem with this dish. I am embarrassed to say that I ate 25% of it before dinner was served last night. I am scared to put on my jeans. Instead of walking my usual 2.5 miles today, I am going to have to double that! What was I thinking?
The real problem here is that these are so utterly good, that one cannot just take a small portion. With that said,, eating 25% of the pan, isn’t all that unreasonable. Is it? In the past, I have always made Patricia Well’s recipe, Gratin Dauphinois from her book At Home in Provence. I adore her books and have made many of her recipes, but her particular dish requires one to cook the potatoes in the cream and milk mixture, on the stove, before layering the pan, etc. An unnecessary step. Dorie Greespan’s recipe from Around My French Table
beats out any other potato dish of this kind and this is my new “go-to” dish for those nights when I just don’t have time to mess in the kitchen.
Potatoes au Gratin or “scalloped potatoes” as my dad endearingly referred to them as, was one of my dad’s favorite dishes. He loved his food. And he loved his restaurants. He was a carbs kind of guy. Happily I admit, I am as well.