Simple Potato Gratin

Hmmm, what to make for dinner? Truth be told, I love to bake but am not crazy about cooking. Or perhaps I should clarify…involved cooking. I like simple food. Straightforward ingredients. Seasonal and as local as I can get is good, too. This makes me a huge fan of Alice Waters. If I ever needed someone to validate my need to cook (and bake) this way, it is Alice. Why validate? Because Alice elevates simple cooking to the sublime. It doesn’t have to be complicated to be divine. So thank you, Alice, for helping me realize that I am a great cook sometimes and an even better baker most times.
And here is one of Alice’s recipes from The Art of Simple Food: Potato Gratin. For the details, I encourage you to get her book…if you can’t buy it, borrow it from your local library system.

What I use: several potatoes, thinly sliced and layered in a buttered casserole pan. Salted and peppered on each layer. Overlap the layers and if you’d like, layer in some thinly sliced onions or other veggie you may love (even kale!). Marty, me matey, doesn’t like onions so I sprinkle a light layer of smoked Gouda or other cheese we like. When I’ve used up the potatoes, or filled my casserole, I pour a mixture of milk and heavy cream over it to cover the potatoes. Sprinkle on some paprika, maybe some bread crumbs, and bake at 350 degrees, uncovered, for about an hour. Serve with greens and/or whatever accompaniments feed your soul at that moment. Breathe deeply and enjoy!

Author: Dame

an evolving story, wanting to live a slower life right here and now...reconnections, new connections, and now connections are my passion...phone calls, tea dates and letters preferred over emails...

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