|S. Kenney- Classic French Potatoes Au Gratin|
Isn’t everyone always trying to make the perfect potatoes au gratin dish? Not too watery, not too dry, and crisped just right on top always seem to be 3 elements that make a great au gratin.
I tried this recipe to go along with my barbequed leg of lamb. Because what goes better with lamb than potatoes?! While the dish was delicious, what I really enjoyed was the new mandolin (sp?) that I purchased at the Williams Sonoma store in order to slice the potatoes. I’m sure those of you that follow my articles and know that I am taking cooking lessons at W&S are chuckling at the success factor of the store in supplying me with new cooking devices. I just seem to NEED many of their tools to perfect my craft (wink).
The new mandolin has now become essential to any future au gratin that I make. The perfectly cut 1/8″ thick potato rounds were soft and creamy in the dish. I am always afraid to oversalt a dish but I would definitely add more salt to this dish. I would also throw in some chopped up bacon and add thyme to this au gratin as well. However, as a classic, the simplicity pairs nicely with something as aromatic as lamb.
This is the very simple potatos au gratin dish that was served to us at our friend’s house in France on a recent trip. Often, the best cream, potatoes, and cheese make the simplest dishes the most delicious.
Classic French Potatoes Au Gratin: