Potato Gratin

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.

Oh yeah.

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.

This recipe is from Thomas Keller’s Bouchon cookbook.

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