I have to admit that 99% of the potato gratin I've eaten in my life came from a box. I might as well get this out of the way and admit too, that I really liked those boxed potatoes. A lot.
So I was both excited and curious how these would compare when I approached this week's French Fridays with Dorie recipe, Potato Gratin.
Since it's too early as I type this and I'm half asleep, I'm going to get right to the punchline here... honestly, I didn't love the scratch version of this as much as the boxed. (I know, I know, not too classy.) I would have liked for it to be more, well, "cheesy" throughout. However, it was still quite tasty and I really liked the garlic infused cream. I think the cheese-factor could easily be remedied by sprinkling in cheese as the potatoes were layered in the dish, rather than saving it all for the topping.
So there you go! If you'd like to see the recipe, find yourself a copy of Dorie Greenspan's book "Around my French Table". It's an absolutely lovely book and perfect for a Christmas wish list.
13 comments:
Oh...I loved these potatoes.
Looooved them
I was exactly the same way Jacque. I didn't care for them as much as I thought I would. And I definately agree...it needs more cheese! I thought maybe doing them in individual serving bowls topped with lots of cheese might help.
These look so good! I love all the cheese! I made the flan this week
Jacque These looked great. I wish you would have liked them more. I'm glad you posted even though you were tired I always like to hear from you ..B
At least they look delicious! I actually liked these, but I hate when something I've made doesn't live up to the hype I've created in my mind! At least these weren't too time consuming!
Yours looks fabulous. I'm making this for Thanksgiving, so I think I might be adding cheese to each layer... I've heard that from many! :)
Ooohhh this looks so gorgeous. Shame you didn't like them so much.
Before Dorie's recipe, we had two "house" varieties of Potatoes au Gratin that we make. The first, we call "Cheesy Potatoes" where we boil the chunked potatoes and then pour our cheese sauce over them...kinda like mac and cheese. and then we bake it for 20 minutes until it is bubbly, etc.
The 2nd version is more like Dories, but it is a big dry and not a great flavor...but it is quick and I keep hoping that it will taste better, but it never does. I loved Dorie's recipe, made it twice...once with ham...and the family agreed that they like "add-ins". I thought Dorie's turned out really good...especially compared my my version.
We had eaten these potatoes several times in France this summer, so my family was prepared for the no-cheese layers. We typically love regular potatoes gratin with lots of cheese, but found we loved these too. And, just so you know you're not alone...I like the boxed kind too!
Ooo, that sounds delicious! So rich and creamy...and of course potato-ey. Yum...
Thanks for the tip! I saved these to take to Mom's for Thanksgiving so they HAVE to be great...'cause...well not much else will be. Sigh.
Trevor Sis. Boom.
Mmm, this gratin is de-lish. And dangerous and way too fattening for me. I made two little ramekins and took a bite of one.
I think more cheese would totally work.
Your gratin looks wonderful!
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