When I was living in Silicon Valley, whenever our social group had a potluck, Pascale, my dearest French girlfriend, arrived with fabulous French main and dessert dishes made from scratch. There was never a leftover to take home at the end. Pascale is one of those home cooks who doesn’t measure or compromise ingredients and always creates masterpieces. When I ask for recipes, she has to document from memory and e-mail them to me. She has a magic touch. I can never make it the way she does. This is a very simple ande yet very tasty dauphinoise recipe I learned from Pascale. To use less cream, I replaced part of the cram with plain water.
Dauphinoise made with Red Potatoes
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 4 large red potatoes, peeled and sliced no thicker than 4mm/ 1/8” slices
• 1 clove garlic, extra-finely minced
• salt & ground black pepper to taste
• 5 Tbsp heavy whipping cream
• 3 Tbsp water
◊ Place rack on middle oven shelf and preheat oven to 190°C / 375°F.
◊ In an oven-safe casserole dish add 1 Tbsp heavy cream.
(I used Pyrex: 23cmL x 13 cmW x 8cmD / 9”Lx 5”W x3”D)
◊ Layer one-third of the sliced potatoes, sprinkle with salt, pepper and one-half of garlic and
drizzle 1 Tbsp of heavy cream. Repeat in same order and finish with last batch of sliced potatoes.
◊ Pour remaining 2 Tbsp of heavy cream all over, add water in corners and cover with foil.
Bake for 60 minutes. Serve warm with your favorite meat, fish or vegetarian dishes.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?