Friday, December 17, 2004

Potato Gratin

I have no clue where I got this recipe but it is strikingly like one that we had at a sidewalk café in Paris when we took Hannah and Rose in 2001. That restaurant was a wonderful introduction to French food for the girls, not to mention that they got to see the tradition of taking your dog into a restaurant. We also will never forget the young man who sat near us and dropped practically every utensil in reach while knocking things over with his elbows when picking them up.

Step 1:
2 pounds baking potatoes, peeled, very thinly sliced
Layer half in a buttered 6-cup shallow baking dish.

Step 2:
1 clove garlic, pressed
1 cup grated Gruyere
Combine. Sprinkle half over potatoes.

Step 3:

1 cup heavy cream
Sprinkle half over cheese.

Step 4:
Sprinkle over cream.

Repeat layers. Bake uncovered at 350° for 50-60 minutes until gratin is crisp and golden on top.

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