French Fridays with Dorie: Potato Gratin

19 Nov

Potato gratin is my pick for this week’s French Fridays with Dorie. A simple dish but one that fills you up when you take more than a dainty serving!

Layers of thinly sliced potatoes baked in garlic-infused heavy cream with a layer of cheese on top. That pretty much describes the dish. It’s simpler than a scalloped potato recipe because there’s no need to make a white sauce. Just simmer some garlic in the heavy cream and spoon the cream over the potatoes. Season the potatoes, add some herbs, grate some Swiss cheese over and into the oven it goes. What you get is a nice stack of creamy, garlicky, tasty potatoes with a cheese crust. The garlic, phew, is strong! The taste and smell lingers in the mouth after the meal. Note to self: reduce garlic and strain the cream next time.

I halved the recipe as there are only 2.5 potato-eaters in my family but the full recipe would be good for dinner parties. Note 2: Look out for mandolines on sale!


Posted by on November 19, 2010 in Cooking, Food, French Fridays with Dorie


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24 responses to “French Fridays with Dorie: Potato Gratin

  1. Cher

    November 19, 2010 at 9:39 am

    I agree with you on the mandoline! Although, it was a feeling of accomplishment when I was finally able to get nice, thin, even slices.

    • Ker-Yng

      November 19, 2010 at 1:38 pm

      I feel like a real chef with a sharp knife in my hand. πŸ˜‰

  2. kitchen flavours

    November 19, 2010 at 9:45 am

    This looks good! Everyone in my house loves potatoes, in any dish! Would you believe that my 12 yr old daughter and 8 yr old son both love garlic? When we have our meals at the chinese restaurant, either rice or noodles, most of the time they would ask for raw chopped garlic, add a little soy sauce and have it as a condiment to their meal! My hubby likes this too! I love garlic but not this. Imagine the smell in the car when the three of them starts talking! Urgh!!!! He! He!

    • Ker-Yng

      November 19, 2010 at 1:34 pm

      Thanks! Oh, I can just imagine the scenario. You got to pass out some mint gum! πŸ˜‰ My 7 and 10-yr old nephews like the raw garlic-soy sauce condiment too!

  3. Flourchild

    November 19, 2010 at 10:55 am

    Yum it looks good and cheesy..I really like the layers in the picture! You halfed the recipe and I doubled mine!

    I made the flan this week but tweaked the recipe !

    • Ker-Yng

      November 19, 2010 at 1:39 pm

      Thanks, I will double the recipe too if I’m bringing it to a potluck. Will check out your flan soon!

  4. Jessica of My Baking Heart

    November 19, 2010 at 12:13 pm

    Love your process photos – I’m saving this for Thanksgiving and can’t wait to make it!! πŸ™‚ Looks wonderful!

    • Ker-Yng

      November 19, 2010 at 1:41 pm

      Thanks! I’m sure it’ll be a hit at your Thanksgiving meal!

  5. Rebecca

    November 19, 2010 at 12:37 pm

    Gorgeous pictures!!! I can’t WAIT to try this one.

  6. Krissy

    November 19, 2010 at 1:50 pm

    Nice slicing! Sometimes I like to slice, or beat, or knead, or….
    Something about being in the kitchen to let the stress out and come away with something good.
    But for a simple, everyday dish, a nice slicer is so great!

  7. stephirey

    November 19, 2010 at 6:40 pm

    Looks so lovely! I loved the garliciness (word???).

  8. Tia @ buttercreambarbie

    November 19, 2010 at 7:02 pm

    i thought this was absolutely delicious! my fave recipe from the book so far.

  9. Trevor Sis Boom

    November 19, 2010 at 11:28 pm

    1/2 a potato eater? lol. I saved this for next week to bring to Mom’s on Thurs. It has to be good as it will be the only thing edible.
    Trevor Sis. Boom.

  10. yummychunklet

    November 20, 2010 at 2:05 am

    Love how your cheese topping looks! You mentioned using Swiss…I may have to try that next time. However, I’ll probably half the recipe until I find a mandoline on sale, too!

  11. Candy

    November 20, 2010 at 8:00 am

    Looks delcious! I can’t wait to try this one this week!

  12. Becky

    November 20, 2010 at 9:25 am

    Your browned cheese is making my mouth water! Great work!!

  13. gonnawantseconds

    November 20, 2010 at 1:52 pm

    This looks yummy! I love making this with hand cut potatoes!!!!

  14. beth@thescreenporch

    November 21, 2010 at 10:19 am

    I use a mandolin but I’m scared to death everytime. I can’t count how many times I’ve cut myself on one. But they are quicker. Funny post. I enjoyed it . B

  15. Ker-Yng

    November 21, 2010 at 5:34 pm

    Thanks everyone for stopping by and leaving your comments. For those in the US, Happy Thanksgiving and may your family and guests enjoy the French touches to your menu!

  16. onewetfoot

    November 22, 2010 at 1:07 am

    I made the full recipe, but it was for a larger group. If I were making it at home, I’d definitely cut the amount by half. I am a garlic lover, so didn’t mind the strength of the flavour, but I’ve read a number of posts now where people wished they’d toned it down. Your turned out beautifully.

  17. food-4tots

    November 22, 2010 at 10:15 am

    A simple and comforting dish that is great for all occasions! Looks so yum! I really admire how skillful you are in cutting your potatoes into beautiful thin and even slices. I think you don’t need a mandoline for your cooking at all. πŸ˜‰

    • Ker-Yng

      November 22, 2010 at 11:00 am

      Thanks for your comments. πŸ™‚ If it’s just one or two potatoes I can do it with a knife but if it’s more, I would need a mandoline or else I may get cross-eyes, haha!

  18. Allison

    November 22, 2010 at 9:08 pm

    Your pictures are mouth watering! As for the mandolin – one of the best purchases I ever made. Highly recommend it. I actually bought one @ the PNE, Vancouver’s version of a county fair – and it’s amazing! It looks like it’s straight out of communist Russia, but it is quite the workhorse!

    • Ker-Yng

      November 22, 2010 at 11:02 pm

      Thanks! We have a CNE in Toronto but it’s in the summer. Would I have bought a mandoline by then? Hmm…. πŸ™‚


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