Loved this! I saved Potato Gratin for the last November recipe in the French Fridays with Dorie rotation.
I love using my handheld mandolin for a couple of reasons. First, I'm always amazed that this little plastic utensil is so scary sharp and second, there is something incredibly satisfying about the volume of paper thin slices you can get from a few meager potatoes. In this dish, these delicate slices are artfully arranged layer by a layer in a dish with each layer receiving a liberal sprinkling of salt and pepper and then being covered with a garlic infused cream. The mixture is then showered with rich, nutty, buttery Gruyere cheese. The end result is a dish that is so simple and perfect. I had intended to add a little thyme to mine but forget and that is the only thing that I think could make this dish even more sublime!
Your gratin looks beautiful!
ReplyDeleteYour post makes me want to buy a mandolin right now! I wonder if any lingering black Friday sales are still going on...
ReplyDeleteYour gratin looks great! I agree about the mandolin...amazing what you get with it. We loved this recipe too!
ReplyDeleteWe all loved this gratin too! It's so cheesy and yummy! Im glad you and yours enjoyed it too!!
ReplyDeleteVery nice looking gratin. I'm making it again this week.
ReplyDeleteYes, Thyme would be fantastic with these. But then I am biased and think thyme would be good with just about anything. I never have enough thyme now that I think about it.
ReplyDeleteTrevor Sis. Boom.