If you are a lover of potatoes, carbs and all things cheese than this dish is for you! Adam and I made Dorie Greenspan's POtato Gratin aka pommes dauphinois with our Roasted Chicken at the beginning of this month.
Boy was it delicious. I only allowed myself a few bites, but Adam and others went to town. :)
Our only mistake was me not making sure Adam knew to get the potatoes super thin: 1/8-inch. Which made a huge difference, but we'll just have to make it again! Here are the rest of our notes written in my cookbook.
This dish was simple, elegant and classy--if that's not too redundant. You must try it with Gruyere, it turns it into a special and fancy potato dish. The garlic-infused cream is subtle yet really defines the dish.
Next time slice thinner and add less cream. This made a lovely side dish to a beautiful Sunday dinner.
Adam's Notes: This was very good and even better once it really cooled down. We may have added too much cream. The cheesy bites were amazing, and the garlic cream really sings.
Check out what the other FFWD cooks and bakers made this week, here!