I decided to randomly open Anthony Bourdain’s Les Halles Cookbook and cook the recipe on the page it opened at.
page 240 (recipe to follow)
Potatoes, cream, cheese, other stuff.
A.K.A. Scalloped Potatoes
And if not scalloped, DEFINITELY, Snazzy Potatoes.
(Thanks Jamel for “snazzy“. Gotta love that word, SO appropriate for this)
One of the best comfort foods to put in a bowl. You can be all homey and slide on furry slippers, cuddle under a blankie, and fill your face with these while still eating a SNAZZY upscale potato dish with a french name. You’ll be cool.
Oh, and eat it with a wooden spoon, there’s something just SO much more ‘yummier’ about food when you do that. Seriously, try it. Trust me.
Ok.. so here we go.
Ingredients : Potatoes, cream, cheese, shitloads of garlic, nutmeg, herbs and a bit o’ buttah.
Peel and slice to a quarter-inch, 7 Yukon gold potatoes.
Um yeah,.. I just used regular white ones and a mandolin.
Why use a knife when you can tempt fate and digit health when you have a mandolin??? Thrills and spills man,.. thrills and spills. That’s my M.O.
Smash up the garlic, but leave it sort of whole so you can fish it out later. Like this:
Throw the potatoes with the garlic into the pot and add the cream, herbs, salt, pepper and nutmeg.
After ten minutes, put potatoes into a buttered dish, fish out the herbs and garlic from the cream, and pour the cream over the potatoes.
Sprinkle the grated cheese over the dish and throw it in oven.
Cook for 45 minutes.
Ok, so that’s what the recipe says to do.. but by the time I took the potatoes from the pot and put then in the dish, they were pretty soft, so to cook them for an additional 45 minutes is just crazy talk unless you want a mass of mushy brown/burnt potatoes stuck to your pan. Use your judgement though, you aren’t stupid, my pretties. You can figure out this timing thing. I cooked mine for 25 minutes. They weren’t all golden brown and gorgeous like a brazilian model, so I cheated and used the culinary self tanner.
3 minutes did the trick.
Check it out:
but hey, what if I burned the stuff….. THEN what?? What sort of photos would I have to impress all you beautiful people with???
Cuz…….you ARE impressed, right?……… RIGHT??
Bland with a capital BORING.
They were rich and creamy, no doubt. The cheese added more richness, but wow man…B.L.A.N.D.
Even with all that garlic flavor infused into the cream, I actually added extra salt to liven it up a tad and that helped. The cheese on the top was yummy and flavorful, but I could have slumped over and started snoring with the spoon hanging out of my mouth when I tasted the inside.
However, that being said, if you like food on the more tempered side, and love the richness of sultry whipping cream with melted cheese and soft potatoes, then you’ll love this dish. It will wrap it’s starchy little arms around you and rub your back while you lay your head on it’s breast as it lulls you in Carb Land. It’s good for that, and it won’t mind that you have garlic breath from hell.
I give Anthony Bourdain‘s Gratin Dauphinois a
– 7 medium Yukon Gold potatoes
– 1 cup heavy cream
– 1-½ cups whole milk
– 5 cloves garlic, crushed and peeled, divided
– ¼ teaspoon dried thyme
– 1 sprig rosemary, about 4 inches long
– 2 sprigs Italian parsley
– ¼ teaspoon ground nutmeg
– 2 teaspoons kosher salt or to taste
– ¼ teaspoon ground white or black pepper
– 1 tablespoon butter
– 4 ounces Gruyère cheese, grated
1. Preheat oven to 350 degrees. Peel potatoes and cut lengthwise into quarters; cut crosswise into slices about ¼-inch thick. Place in a 6-quart pot with cream, milk, 4 crushed cloves garlic, thyme, rosemary, parsley, nutmeg, salt and pepper. Bring to a high simmer over medium-high heat, reduce heat to medium-low and simmer gently 6 minutes. (Stir often to prevent potatoes from sticking to bottom of pot.) Remove pot from heat and discard garlic and herb sprigs.
2. Use remaining clove garlic to run around the inside of a 2-½-quart gratin or baking dish. Butter the inside of the dish well so that it’s evenly coated. Transfer potatoes and cream to the dish and sprinkle top with Gruyere cheese. Bake about 45 minutes or until browned and bubbling. Remove from oven and let rest 10 to 15 minutes before serving.
From “Anthony Bourdain’s Les Halles Cookbook”