Today for paid subscribers, I share a family favorite recipe for our foolproof Potatoes Dauphinoise, and next Thursday I begin a special series for paid subscribers on Cake in Other Places. First up—France. For all the recipes and full access to the recipe archives, consider becoming a Paid Subscriber. From My Kitchen to Yours: Potatoes Dauphinoise - No. 154I finally wrote down a beloved recipe that’s been in my head for 30 years
Prayers and well wishes to the people of Florida and everyone in the path of Hurricane Ian. Be safe, and we are thinking of you! For too many years to count, I’ve baked a potato gratin that everyone swoons over, but truth be told, it’s so dead easy, I’ve never shared the recipe. It is a self-taught version of Potatoes Dauphinoise, or potatoes cooked in the style of the historic southeastern Dauphine region of France, which means they’re thinly sliced and contain cream, butter, and good cheese. Typically Gruyere, but I use Parmesan because it’s always in my fridge. I’ve been spoiled because I don’t have to search for the recipe in a book or on my phone. It’s been in my head. And it’s a way of making potato gratin that I can show others in my family to assemble as well. Because up to now, I just looked at how many potatoes were in the house, guessed if that was enough to feed everyone, and then I found the dish that was the right size for the potatoes. Pretty high level physics, I know. What has worked so far is that I run through the method with anyone helping me prep for dinner or a party. As this recipe isn’t really a recipe and more a blueprint, and again, we are only using as many potatoes as I have in the house, then you can be flexible. It allows for creative flourishes, and my people LOVE flourishes. For example, I might be haphazardly building my gratin with an eye on the clock to see how much time I still have to get dressed before people come over. My husband, on the other hand, is more meticulous, making sure he’s covered the entire surface area thoroughly. No backtracking, no asking for directions, he’s got this, and yes, it’s a little like traveling with someone who always knows he’s going in the right direction! But there are no right or wrong ways with Potatoes Dauphinoise. It’s always fabulous. And my kids know how to make it as well. The great thing about having adult kids is everyone’s old enough use the mandoline without safety lectures, thank goodness. Just 5 quick notes before you bake…
And here we go with the recipe…Come to think of it, this should be the signature recipe of Between the Layers, and I bet you thought I was thinking of cake when I named this newsletter!... Subscribe to Anne Byrn: Between the Layers to read the rest.Become a paying subscriber of Anne Byrn: Between the Layers to get access to this post and other subscriber-only content. A subscription gets you:
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