I am still not overly convinced that French food is worth the fuss. It can be really heavy and involved and I tend to like simple rustic cooking which is why I think I gravitate towards Italian. However I really like Laura Calder’s French Food at Home
(serves 4-6)
2 lbs waxy potatoes, peeled and thinly sliced
salt and freshly ground black pepper
a pinch nutmeg
½ head garlic, grated
1 cup milk
1 cup cream
1 tablespoon unsalted butter
Preheat oven to 375F. Put half of the potatoes in a casserole or gratin dish and layer the garlic on top. Season with salt, pepper and nutmeg. Add the second half of potatoes and pour over top the milk and cream. Season again. Dot with the butter. Bake for 1 to 1 1/2 hours or until all the liquid has been absorbed and the top is bubbly.
Similar Recipes:
Spaghetti Squash Gratin Recipe
Cauliflower Gratin Recipe
Zucchini Gratin
{ 10 comments… read them below or add one }
Potatoes and cream are such a heavenly match! Looking forward to seeing your chicken recipe, too!
I was just reading about a potato dish on another blog and I had to tell of my love for potatoes. And then I see your post – I need some potatoes now, and these look delicious!
MMM..I love all the lovely browned bits on the top. What do you think of the Bittman book? I’ve been trying to decide on it.
Gosh I hate how dark the pictures look on windows compare to my mac! So frustrating.
Paula – hopefully the chicken shoudl be soon, I have to make it again and not let the sauce break this time… I did some research on chowhound though so it should be good.
Deborah – you know, I think I do too but they are the most likely thing to go to waste from my organic delivery, I think because they require time.
Pam – I like the Bittman book but I have only made one thing so far so I don’t know if I am an expert yet. I do like that it is encouraging me to make vegetarian meals.
Your potato gratin looks delicious! I can almost taste the crunchiness of that upper layer follwed by the creaminess it hides beneath.
Kat, about photos (they look fie from here) but I once took a look at my blog from an internet cafe and then I got a good idea of how others see my pics.
On to the gratin, one of my fave ways to eat spuds and I’m a fan of rustic French cooking and Laura Calder. My only disappointment with the book is – no photos. ;(
I do love these kind of potatoes!
And I am also liking a lot of things that Laura Calder makes on her food TV show.
I can’t wait for cauliflower to be in season so we can try the Cauliflower Gratin from her “Truckstop French” episode. (One of the best dinners we had in France was in a tiny hilltop town – only one bar/hotel/restaurant in the town. We were the only ones dining. The hotel proprietress grilled various chops and served them with a fabulous leafy salad (pretty sure the greens were from a nearby garden) and the most sublime cauliflower gratin. Dessert was peaches with fromage blanc. Now that’s the kind of French food I love!
-Elizabeth
what a gorgeous potato gratin!! its a perfect partner for almost anything; grilled fish, chicken or any type of meat
btw, i am just like you i love cooking but i also cook to deal with my pressures and stress of life
I would like to order Laura Calder’s receipe book. Does anyone know how I tap into this?
Thanks – Janice
Janice – if you click on the link above you should be able to order it from amazon