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Get your pie on!

Gorgeous Gruyère

Over at Phill’s blog, there’s a recipe for potato, cheese and onion pie that elevates my pedestrian potato gratin to an art form. Don’t be fooled by the straightforward name, it’s a gorgeous, glorious gourmet treat. (For those of you cooking on this side of the pond, 200 degrees C is equal to 392 F, but I think you could safely set your oven to 400.)  And if you need a little tech support on making pie crust, I’m happy to provide it.

Gratin facile (bien sur)

So simple even a dipsomaniac could make it.

Not terribly artful, but golden and delicious!

Over the course of my life I have met only one person who actively dislikes potato gratin; unfortunately it is my daughter. As a result, I generally reserve this dish for company or special occasions so as to avoid seeing  it pushed away, untouched, with a moue of distaste. Of course it’s a mercy, too, as I could eat the stuff three meals a day, pausing only to check on my order upgrade at the Scooter Store or to mainline yet more Lipitor.

I mean really, it’s potatoes, cream and cheese. What’s not to like?

So as I was saying, over the years I’ve tried lots of different approaches, which have yielded mixed results. In truth there are as many recipes for this as there are cooks. But here’s mine, which is generally foolproof and requires the least amount of work and clean up of any recipe I have tried.

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