A special dish for special occasions. These potatoes dauphinoise (aka scalloped or gratin potatoes) are out of this world. Cooked in milk and cream with a touch of rosemary and gruyere, they are truly magnificent.
I don’t usually use big words like magnificent for my own cooking. However, I am totally in love with these potatoes. It’s understandable, I mean they are cooked in cream for goodness’ sake. It amazes me actually, how these few, simple ingredients can produce such an exquisite result. They’re not difficult. But they do require patience, time, and care. You need to pay attention during the whole process, from how you slice the potatoes, to how you stir them while they soften, to how you arrange them in the dish. And then you wait for them to slowly cook in the oven and become this amazing, fragrant, gorgeous thing. A thing you secretly want to take in front of you and devour with a spoon before anyone has a chance to stick their fork in. (Or maybe that’s just me.) So, if you have a special dinner planned, these potatoes dauphinoise need to be on the menu. Make sure you set aside some time to give them the attention they deserve, and find it in your heart to share them with your loved ones.