My selection this week for French Fridays with Dorie was Potato Gratin. These aren’t your mother’s scalloped potatoes. No ham. No cheddar cheese sauce. No flour (I never understood why one would add starch to starchy potatoes). No, sir. These are simple, creamy, delicious potatoes. They’re easy to make and impossible to resist.
There aren’t many ingredients: potatoes, heavy cream, garlic, salt, pepper, Gruyère, and, if you’d like, a few sprigs of thyme or rosemary (I used both).
The cream is heated with the garlic until it simmers gently. The smell of garlic-infused cream was enough to convince me that this dish was worth making. After slicing the potatoes paper thin with the smallest blade on my mandoline slicer, I layered the potatoes with cream, salt, and pepper until all the potatoes and cream were used up and the dish was filled almost to the top.
Then I sprinkled the potatoes with thyme and rosemary and layered on the Gruyère.
After 45 interminable minutes in the oven, the potatoes were tender and the cheese well-browned. I let the dish set up in the oven with the door open and the oven turned off for about 10 minutes.
I served the potato gratin for dinner with turkey sausage, Modern Baker grissini, and Cabernet Sauvignon. As easy as this dish was to make, it was out of this world delicious. We all agreed that this is a recipe to keep close at hand and to make often for a simple, perfect supper.