French Fridays with Dorie – Pommes Dauphinois

by Jessica on November 26, 2010

Pommes Dauphinois or Potato Gratin | http://mybakingheart.com

You know the term, “saving the best for last”? I know all about it. I mean, I was in the Class of 1999, after all. I also totally made the right decision by making the Pommes Dauphinois for Thanksgiving, thus saving the best November FFwD recipe for last. Pommes Dauphinois is the pretty French name for a potato gratin… similiar to scalloped potatoes, but so much yummier. 🙂

Pommes Dauphinois or Potato Gratin | http://mybakingheart.com

I sliced each potato, layered the slices in a pretty pattern, sprinkled them with salt and pepper, ladled on the cream and lovingly sprinkled it all with hand-grated cheese. Then I began again. After reading other gratin posts, I decided that I’d add cheese to each layer, instead of just at the end. It made for a richer and creamier dish… believe you me. Even though it was a bit time-consuming, I will never buy a box of scalloped potatoes again. It was that good. Speaking of, I wish I had a piece right now…

Pommes Dauphinois or Potato Gratin | http://mybakingheart.com

Exciting recipes for December are ahead and month three of FFwD looks to be a delicious one, so stick around!

#9 – Pommes Dauphinois or Potato Gratin (pgs. 360-361)
Source: Around My French Table by Dorie Greenspan

Pommes Dauphinois or Potato Gratin | http://mybakingheart.com

I hope everyone had a wonderful Thanksgiving!! Have you entered the $55 gift certificate giveaway yet?? Only three days left! 🙂

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{ 22 comments… read them below or add one }

1 yummychunklet November 26, 2010 at 1:24 am

Yum! Now I want some of those potatoes! Great post and pretty plate!

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2 Elaine November 26, 2010 at 10:04 am

Just beautiful, Jessica! I want that plate. 🙂 I really like that you put the source for the recipe.

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3 Margaret November 26, 2010 at 11:35 am

These were sooooo good. Have made them 2 x already since posted for FFwD. Love the plate of beautiful pommes dauphinois .

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4 Cher November 26, 2010 at 11:56 am

Very lovely.

I think I have made them three times in November… I absolutely agree about shredding cheese on each layer. I started doing this with my second batch and it made a huge difference.

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5 Sari Signorelli November 26, 2010 at 12:00 pm

adding cheese to each layer is a good idea–I’m going to remember that for next time.

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6 Claudine November 26, 2010 at 12:27 pm

love love love your plate! The gratin looks amazing, so cheesy…. which means fantastic 🙂 thanks for stopping my blog! can’t wait for next week

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7 Phyl November 26, 2010 at 12:53 pm

Beautiful pommes! I loved this recipe, too. I want to make it again soon. Maybe tonight!

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8 Beth@thescreenporch November 26, 2010 at 2:25 pm

Jessica Those tats are gorgeous. Seeing your picture makes me want to make them all over again. Happy Thanksgiving. B

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9 StephIrey November 26, 2010 at 5:20 pm

So pretty! We absolutely loved these in my house. So much, I agree…no more boxed ones! Making these for a party tomorrow too!

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10 Flourchild November 26, 2010 at 9:13 pm

Ok your tater dish gets the best looking award!! It looks so good I want some now! Im glad you loved it!1
Your idea of layering it with cheese is awesome! Im going to do that next time I make it!!

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11 Katrina November 26, 2010 at 10:21 pm

LOVED this stuff. I’m mean, what’s not to love–potatoes, cream, cheese! I knew I’d love it and eat too much, so I only made two little ramekins and took one bite of my husband’s and made him eat both. Maybe an Easter splurge. 😉
I’ve decided to just post a monthly round up of FFWD.

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12 Candy Girl November 27, 2010 at 5:43 am

Your gratin is beautiful! Love the lacy plate too!

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13 Kayte November 27, 2010 at 6:08 am

Yours looks particularly wonderful and delicious!

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14 Teresa November 27, 2010 at 11:59 pm

Everything looks beautiful!

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15 Cakelaw November 28, 2010 at 1:05 am

I think adding the cheese to each layer was genius – I believe that this would have lifted the dish from a little bland for me to really, really good. You have asuch a lovely colour on your potatoes, and I am glad that you enjoyed this dish.

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16 Lana November 28, 2010 at 10:11 am

Great looking gratin, Jessica! And I will join the choir in admiring your lacy, white plate:)

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17 Tracey November 28, 2010 at 3:39 pm

This recipe has been taunting all month as it’s been posted various weeks by the FFwD crew 🙂 I know it’d be a huge hit here so I don’t know what I’m waiting for… Yours is gorgeous!

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18 Elaine Corwin November 28, 2010 at 7:20 pm

This was yummy, I agree. Is that an Emile Henry dish I spy in that first photo?

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19 Betsy November 28, 2010 at 8:37 pm

Yours looks so very cheesy and yummy! Next time, I’m definitely going to put cheese between the layers like you did, instead of just on top.

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20 Ann (napangel) November 29, 2010 at 9:31 am

Jessica! Your gratin is gorgeous. You win best photos for this dish! And I love your idea of adding cheese to each layer. That’s what I’ll do next time.

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21 Melissa @ Made in Melissa's Kitchen November 29, 2010 at 8:08 pm

Oh my gosh, these look heavenly! You have sealed the deal, I am definitely adding this cookbook to my Christmas list now!

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22 Eliana December 2, 2010 at 11:59 am

You can’t go wrong with taters but yours look extra delicious.

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