Simple Gratin Dauphinois

Dear readers,

I hope that you are all keeping yourselves warm this winter! Yesterday, as I was walking home from university, I had a sudden craving for Gratin Dauphinois. I used to make this dish all the time when I was a child, due to it's simplicity. As a student, half of my diet consists of potatoes. I am well known for eating "mountains of mash" on the side of every meal and so I decided to do something different with some of the potatoes from the 5kg bag that I purchase on every shopping trip!


Fortunately, I had some parmesan in the fridge. I find that this beauty goes with almost everything, especially everything potato.


Apart from the parmesan and some milk, my fridge was pretty bare. So this gratin really is simple. It consists of layers of sliced potatoes, softened onions and parmesan, with some milk, salt and pepper. This house does have paprika but, in the end, I forgot to add it! It would have been better with cream instead of milk, but what wouldn't be better with cream?! This version, however, still satisfied my craving nicely.


This recipe is very adaptable. One could add whatever cheese one wished, and mushrooms to the layers (or any vegetable for that matter). I would have loved to add some nutmeg, but that is something that this student house is lacking!


P.S. Sorry (again!) for the delayed posting. I have, actually, been experimenting in the kitchen, but I've experienced a couple of failures! Please stay tuned!