Our recipe for this weeks Whisk Wednesdays is Gratin Dauphinois or Scalloped Potatoes. And oh boy were these potatoes ever good! I made the full recipe but only simmered the potatoes in 4 cups of milk and it worked out just fine. However, since Gruyere cheese is one of my favorites, I did add a bit more cheese!
Gratin Dauphinois
Recipe adapted from “Le Cordon Bleu at Home”
6 c. milk
salt
freshly grated nutmeg
1 Bouquet Garni
2 1/2 lbs potatoes
fresh ground pepper
2 cloves of garlic
2/3 c. heavy cream
4 oz grated Gruyere cheese (about 1 cup)
unsalted butter, softened for gratin dish
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That does look wonderful! We just finished ours this morning with some scrambled eggs. Nice breakie for hubby’s day off!
These were good, weren’t they! Your’s look luscious!
Looks super yum! I have never tried Gruyere isn’t that crazy!I need to try it.
Have a good weekend!
Absolutely gorgeous. I love scalloped potatoes and these – oh gawd..they look fanastic.
Ah, potatoes…I think this is a love I definitely get from my Irish side!
Mmmm! Yours look so rich and creamy…mmmm…I may have to make these again!
MMmmmm! These look so creamy! I need to do this one again. Maybe twice. Mmmm!
It’s not fair to publish pictures such as these…I am thinking it might not even be legal…my goodness those look WONDERFUL. You win the prize. WOW. Very nice.
It’s not fair to publish pictures such as these…I am thinking it might not even be legal…my goodness those look WONDERFUL. You win the prize. WOW. Very nice.
Those look delicious, Michelle..So sinful! I want them!♥