Gratin de Pommes de Terre
I love a tasty potato. Since we were already having steak, what could be better than a scallop potato?
The best part is I already had all of the ingredients. It’s like left overs kicked up a notch.
Was that cream? Yes Sirree! Why do you think it’s so good?
This was the only annoying part of this recipe. You know how I dislike making sachets. You can imagine how I felt about Boquet Garni… that is like a sachet tied inside a leek.
It really isn’t too much of a pain, but seems a bit fussy for such a family style dish.
What can not be denied is the flavor, which was outstanding. After the potatoes are simmered and tender in the cream, they are removed and layered with a bit of garlic and thyme. What could be wrong with that?
Top with some bread crumbs and a bit of parmesan.
Bake for about a half hour, then turn on the broiler for a few minutes.
Spoon onto your plate and be glad that you are a meat and potatoes kind of person.
I’ll make this again. Stuffy leek wrap and all.