Countdown to Thanksgiving is on.

Are you tired of the same potato dishes for the Thanksgiving menu?

We love Gratins, Scalloped potatoes as they are called here.

This dish was traditionally eaten by the peasants in the Dauphiné region which is a mountaineous region around Grenoble where we used to live.
This is an old favorite tweaked a bit to add shallots and make it a hit with The Boy.

It has been decided that while I am allowed to write up the recipe, Himself is the one who will make it.
My version is not up to the taste of the kids, go figure.

Gratin Dauphinois

6 medium sized yellow or new potatoes
1 shallot
2 cloves garlic
2 tbs butter
salt, pepper and nutmeg to taste
1.4 cup heavy cream

Peel potatoes
Cut potatoes in thin wedges, 1/4 inch
butter an ovenproof dish and layer potato slices in a single layer
quickly saute the garlic and the shallot, do not brown.
evenly put little pats of butter on the potatoes and cover with the shallots and garlic
Season with the salt.pepper and nutmeg
cover with heavy cream

In a 325 oven cook until potatoes are soft, about 40 minutes.

If you want to be adventurous you might want to try adding cut up and cooked bacon, swiss cheese and chives.

Either way this dish is perfect for a holiday meal.


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