Gratin Dauphinois

(photo courtesy of http://www.epicurean.com/)

1 July 2008

For the carbo and lactose intolerant - food hell.
For the adoring potato and milk fanatic - food heaven

A tedious and unmeasured process garnered some excellent results (even if I do say so myself). The trick of having tasty potatoes and not having burnt / uncooked potatoes sitting in cream:

• very thinly sliced potatoes rubbed with salt and pepper
• cooking the damn potatoes in milk and double cream
• Browning - dots of butter.
• A little twist - chopped up onions and a little chives.

Don't even ask me anything about the calorie content. I believe in going all the way on the first date with cooking. You can manage expectations thereafter. Having said that, I had some seroius doubts when I saw the first drip of the molton fat oozing out of the cream pot into the pan. My ex-housemate's eyeballs almost popped out of their sockets. Needless to say, she was hesitant, if not skeptical of the dish itself. But of course, being my ardent fan of domestication, she was duly rewarded with the largest helping.

Yumness.