 Elevating the Humble
Potato for Dinner Company
by Julie Gale
(December 3, 2003) December brings many things: shopping,
decorating, wrapping, celebrating and perhaps the most fun
for me, entertaining. Whenever we have company I try to prepare
a few new things and a few tried-and-true recipes (just in
case the new ones aren’t a big success).
The latest addition to my ever-growing repertoire is fast
becoming a tried-and-true one: Potatoes Dauphinoise. This
recipe was taught to me by a dear friend and next-door neighbor
who recently moved to London. (The only good thing about that
is that it gives me an excellent excuse to visit her there.)
She was born and raised in Paris and learned this recipe from
her grandmother, which makes it truly a French classic.
The potatoes are combined with gruyère cheese, crème
fraîche, and shallots, to make a delectable heart-warming
dish that is most welcome on a winter night. It can easily
be doubled for a crowd and can be prepared ahead and refrigerated
to be warmed again before serving.
To prepare ahead, bake the potatoes for 45 minutes covered,
and one-half hour uncovered. Cover with aluminum and refrigerate.
Remove from refrigerator and warm in a 375 degree oven for
30-40 minutes or until brown and crispy.
POTATOES DAUPHINOISE
8 russet potatoes, peeled and quartered
4 shallots, peeled
1 ½ cups Gruyere cheese, grated
1 cup crème fraîche or sour cream
1 cup whole milk (or more if needed)
2 Tbs. butter
Salt and fresh-ground black pepper
Preheat the oven to 375 degrees.
Butter a 9x12 inch shallow baking pan or gratin dish.
Using the slicing blade of a food processor, a mandoline,
or the slicing side of a four-sided grater, slice the potatoes
and the shallots.
Starting with the potatoes, layer the potatoes, shallots,
cheese, crème fraîche, salt and pepper making
about three layers, ending with the cheese. Pour the milk
into the pan so that it comes halfway up the side, adding
more if necessary. Dot the top with the remaining butter.
Cover with aluminum foil and bake for 45 minutes. Remove the
foil and bake another 45 minutes or until brown and crisp
on top. Serves 4-6
This recipe along with chicken with artichokes and chocolate
soufflé are being taught by Julie Gale at her cooking
school in Larchmont on Tuesday, December 9th from 9:30 to
11:30 in the morning. For further information please call
834-5353 or email at PJAZTEGale@optonline.net.
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