Or: The tastiest potatoes in the world

During a fairly busy day at the office, where I spent most of my time checkin lay-out on our annual report, I found out someone stole an article I wrote. Oh my. Insane!
I haven’t been active in journalism anymore for about 9 years, but 10 years ago I wrote a lot. Most of the stuff I wrote during my internship at a local Denver magazine (which doesn’t exist anymore, but still has their archives up here) was published on their website as well. I guess that’s where they stole my work from. I guess a call to a Singaporese or Czech publisher is in order. Not today though. By the time I got home, it was too late to call them. Plus I had to get started on dinner.

Being all upset (yet strangely flattered that they chose my work to steal) I almost forgot to buy potatoes. Fortunately the post-it on my tram card reminded me just in time!

L’s co-worker from New York is in Amsterdam for a few weeks. Spending some time at the Amsterdam office. We invited him over for dinner tonight. We had steaks, grilled sweet onions and zucchini, and gratin dauphinoise adapted from Julia Child’s famous ‘Mastering the Art of French Cooking’. I had no idea what kind of food our guest liked, so I figured this would be a safe choice. I mean, how can you go wrong with creamy-cheesy-potatoes???

Gratin Dauphinoise (recipe adapted from MtAoFC)

  • enough potatoes for everyone, peeled
  • heavy whipping cream and/or milk
  • clove of garlic
  • freshly ground black pepper
  • pinch of salt
  • butter
  • (grated) cheese (good quality, not that American stuff that looks and tastes like plastic)

Peel the potatoes. Slice the potatoes into very thin chips (really, about potato chip thickness. The thinner the tastier!) Put them in a bowl of cold water.
Pour enough cream with a little bit of milk to cover all your potato slices (or all milk or all cream, just figure out how rich you like it and decide accordingly) in a flame resistant dish or just a pan. Add crushed garlic, crushed peppercorns and a pinch of salt and heat the cream until it reaches boiling point. Watch your pan! Once it reaches boiling point if you don’t keep stirring and  don’t turn the heat way down, it will boil over and foam and make a giant mess!
Once the cream boils, drain the potato slices and add them to the cream. Bring it all back to boiling point and stir a bit. Make sure all the potatoes are covered with cream, it needs to cook in the cream! Once it’s boiling again, stir a little grated cheese in, Add some cheese on top and lay a couple little pieces of butter on top. If you used a pan (because you don’t have a flame proof oven dish you add the cheese while it’s still in the pan, then transfer everything to an oven-safe casserole and add cheese and butter on top there.)

Put the dish into a pre-heated oven, about 200 degrees celsius for about 30 minutes or at least until the potatoes are tender and the cream has soaked up or thickened considerably. If it looks dry, just add a little cream to the casserole. If you’re not eating yet, turn the oven down a bit, keep the dish warm and keep adding a little cream whenever you think it’s going to dry.
Bon Appétit!

And for a funny note, the spell checker provided by the software that makes this blog happen, would like me to change Bon Appétit! to Bon ape tit. Just so you know, my software is slightly perverted!
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19 Responses to Gratin Dauphinoise

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  2. Hey I was just browsing your website on my Google Phone and I was wondering how good it will work on the new ipad thats coming out. Fleeting thought…. Anyway thanks!

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      I honestly have no idea how good it’ll look, though the theme is optimized for Safari and Firefox, so I guess it’d work!

    • Kur says:

      I’m totally going to give this a try. I’m a reecnt college graduate and my tiny kitchen and I prevail making some of the most delicious and creative of things. I’ve been using a price chopper pre-cooked chicken for my Pumpkin Chili up till now, time to step it up a notch. :) Thank you chef john, I’m a huge fan. I watch your videos at work and get such a kick out of them, so much my coworkers wonder why I start spontaneously laughing. Thank you again!

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