A shallow earthenware dish of gratin dauphinoise is a perfect thing, the slices of potato scented with garlic and wallowing in cream, its top lightly browned. It seems sacrilegious to add or subtract from the classic recipe. [...] Despite the almost obscene quantity of cream, there is still a frugal simplicity in this dish.Pommes Dauphinoise is a French dish from the Dauphiné region, near the Italian border. It consists of thinly sliced potatoes layered in a shallow buttered dish with sliced garlic, topped with heavy cream, and baked until brown & bubbling. According to Gourmet Britain, "The dish should be perfumed with garlic, plenty, not just a token amount - and please, no eggs or cheese toppings."
I made this tonight to go a long with a big, juicy, grilled T-bone steak. I ate about half the steak and saved the rest of my appetite for more of these potatoes, proclaiming "The French sure do know what the fuck they're doing!"
A Creamy, Unctuous Potato Dish
(aka Pommes Dauphinoise)
from Nigel Slater