Each time that I make this simple dish there is, at the back of my mind, a nagging feeling that I have left out an ingredient. The recipe is not extensive in its demands which makes it even more surprising that I do indeed leave out the same one on each occasion that I make it, which is often. Yesterday’s constituents are shown in the picture above, but missing from their company is the nagging element; a leek. I have never, to my knowledge, included the leek which the recipe specifies, yet have always added garlic which the recipe does not. The miracle of this recipe is that, with so few ingredients, it produces a dish of such deep flavours from meltingly soft layers of paper thin potatoes oozing with stock, herbs and wine topped with a hardly appreciable yet crunchy, cheese laden crust: which words make me realise that I have also left the cheese out of the still life, but never out of the preparation. The white wine and fresh thyme make a remarkable difference to the finished dish and should not be omitted.
We often eat this dish for supper with nothing but a green salad or, as was the case yesterday evening, with some roasted vegetables such as broccoli or Brussels sprouts ( it surprises me that spell check should demand a capital letter for such a humble vegetable as the sprout, and even more that I should acquiesce to its demand considering my opinion of brussels). At lunchtime today I was tempted by the remains of the pommes boulangere which were not at all shabby when paired with a glass of a good red..
Here’s the recipe which comes from Patricia Wells’ “Bistro Cooking” which is resident in my kitchen as it never gets back to the book shelves. I should mention that, at variance with the recipe below, I choose to grate Parmesan over the gratin before I put it in the oven, which accounts for the cheese crust that I mentioned earlier.
I have leeks. I have leeks. And a stub of cheddar. This is going to cosy up with chops tonight. Merci!
It loves chops…just delicious:)
This will be divine if we get any potatoes on our farm share this week or next. I am hopeful, but I think the leek more likely.
Hope the potatoes get through….a Wells Fargo potato with an arrow through the hat:)
As you know, when cooking so simply it is all about choosing the very best ingredients.. I love my potatoes and am surprised that I have not made this gratin. Must remedy that very soon. c
Make sure you do, Celi:)
There’s something about having the aroma of food drift in the house. It’s often a welcoming scent, unless it burns. Then I could see it being a problem.
I often experience it, Nate, it’s what comes of reading while you’re cooking:)
Sheer perfection in an oven dish!
Perfect, isn’t it:)
Gorgeous photos. This looks delicious!
Thanks, Amanda:)
Love the photo, love the recipe, love it all! Book marked for dinner this weekend. Cheers!
Couldn’t have higher praise…:)
Looks insanely good. I like her descriptions as well. Now I want a wood-fired bread oven. 🙂
Don’t we all….the only difference is that you’re in the right place to have one:)
I will definitely be making this as I love both potatoes and leeks which seem to be aplenty here in Normandy. I meant to say yesterday, but never got back here, that it is always a delight to visit your blog. You have a way with words that tantalizes, exhilarates and energizes – it does that for me anyways. So thank you, always.
Very kind, Joss, and you certainly are in the right place for good potatoes and veg, even though they keep it well hidden:)
heh heh. yep, French potatoes are afraid of the light!
🙂
It’s a great dish, and one that I’ve never been able to get to the heights of oozy, creamy perfection that was its right back in the days when we lived in a house with an Aga. Now a wood fired bread oven could be even better….
Too right….but the problem with the wood fired bread oven is that they are normally outside, whereas the AGA……..
…. was my very best friend in the cold winters of the 1980’s
If they didn’t cost as much as a car, I would love to have one.
Mmmm. We have friends in the UK who have a great gas-fired model. For various reasons they are getting rid – mainly because it costs too much to run. NO resale value. They will have to pay to have it removed. I’d love one again too, but as I don’t do the lottery….
It’s the gas fired one that I fancy. I used to do some advertising work for AGA, and was always amazed at the price of the accessories; such as a kettle
Indeed. But Aga toast is the best, non? Ah well, I’ve been 15 years without my Aga and I am still coping with life….. just
You’re right…AGA toast rules:)
Thanks for reminding me – I may have to have these with pheasant tonight 😉
Lucky dog:)
I might be missing something, but I cannot find any mention of cheese in Ms Wells’ recipe. I am assuming that you are using something like Comté grated over the top before baking. This recipe sounds delicious, and a while I love Dauphinois, this looks like being even better.
Quite right, James, that’s something I overlooked to mention. In fact I grate Parmesan over the gratin before putting it in the oven..
I was being purist in thinking of a French cheese. Parmesan would be better.
I’ve found that Parmesan is delicious with this, but a good mature Comte, Laguiole or Cantal Entre Deux would be excellent too..
What a beautiful gratin. Almost like a pommes anna but easier. What great flavors. I love that you shared the photo of the recipe – there is nothing like a recipe in real print. Best – Shanna
Many thanks, Shanna. I’m a real admirer of Patricia Wells, so I felt it would be good for readers of the blog to see what she says.
I will have to read more about her work! Thank you for expanding our horizons. I have found her webpage and see she has great cookbooks. Best, Shanna
The Provence Cookbook is fantastic….I use it all summer:)
I will make a note immediately! Thank you. 🙂 I love summer produce and the light, fresh and flavorful meals. Be well – Shanna
I’m sure you’ll enjoy it:)
Actually, I have just found it online and am ordering it! 🙂
🙂
Sounds delicious just as it is, but adding cheese must take it to another place, especially when served alone. What cheese do you use – something really tasty or mild?
I use Parmesan, and I should have put that in the post…the cheese does make a difference.
Ah! Thanks for that. 🙂
🙂
I can see how you’d feel as if you’d forgotten an ingredient because I’m sure the recipe for stock has a whole list as well!
Good point, but I use Marigold Vegetable Stock which I think is about the best powdered stock you can get……if you want a vegetable stock, that is:)
Absolutely mind blowing – fantastic photos & I will have to give it a go!!!!! many, many thanks!
You really are an amazing photographer…the composition is perfect and the food has me salivating. Count down to dinner time.
That’s nice of you to say. Enjoy your dinner:)
No cheese or cream? Guilt free potato recipe, thank you!
I cheated on not mentioning the cheese….grated Parmesan on the top before you put the gratin in the oven:)
I would have trouble sharing this dish. Such comfort food and I would have a tendency to eat far more than I should. Love your first photo.
Jenny and I have been known to finish the dish between the two of us at one sitting:)
Simple ‘and’ wicked ? Oh simple since I have not had the tubers on my menu list for some three decades . .. . oh yes, I know . . .
No potatoes,Eha….that’s Jenny’s idea of hell:)
And mine of heaven! Which does not mean the two of us would not laugh our heads off together [hopefull!] if we had the chance ‘to do lunch’ together 🙂 !
🙂
I was going to make Gratin Dauphinois this weekend, I got purple vitelotte potatoes from my Bio veggies club…It’d be funny to mix potatoes colours. I think I’m going to try your recipe instead. Again, my mind goes ahead of me: “coco, you don’t have a mandoline to slice the taters….” Jamie Oliver gave me the answer: just use the thingie that you use to peel the potatoes.
That’s a done deal.
That works…no problem…I have to say that a mandolin is such a good thing. I was given one as a Christmas present by BBC Good Food, when I was shooting a lot of pictures for them, some 25 years ago….a Japanese model….and I still use it every week.
I plan to get equipped too but yeah, I want to do it right, so I do it one good thing at a time!
and who knows maybe Santa will get me one this year? (or a new Le Creuset cocotte?)
Sounds like you’ve made a good list:)
PS: what is your idea of Brussel (or should I write brussel?) you tickled my curiosity!
I think the correct version is Brussels sprouts, but I’m sticking with brussels sprouts or just sprouts:)
Oh I still have a bunch of leeks in the garden! This looks gorgeous. I have to make this. And I love how you set up the ingredients for the photo.
Tell me what it’s like with the leeks:)
Oh I will. Here’s hoping I don’t forget to use them. 🙂
🙂
Beautifully composed images, Roger!
Cheers, Marina:)
I’m making this one. There is something about your recipes I love. Always so simple to prepare, minimal ingredients, comforting and visually stimulating! Kind of like how you haven’t used leeks and continue using garlic..a bit of a rebellious move.
I love your still life photograph, with or without the leeks. I promise not to omit the wine, in either the recipe or my glass!xx
I’ll hold you to that promise:)
Comfort food at its best.
That’s right….it’s not complicated to make, but is so comforting and delicious.
We make a basic version of this with a little cream & sliced onions, the much loved Aussie Potato Bake… but wine… we always have wine in the house, if not cream… 😉
You’d like this version…I’m sure of that…the wine makes a real difference..
The gratin looks divine! We’ll have to see if we can whip up something similar here in Croatia. 🙂
Glad you liked it….I’m sure you’ll make something delicious..
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Many thanks….
My pleasure
🙂
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🙂
I will certainly try this… we have exactly two pounds of potatoes at the moment. A beautiful, classic presentation. Best – Shanna
That’s a good choice…enjoy:)
Update: great recipe! 🙂
Good news:)
I expected no less. 😉 Thank you!
🙂
Great post.
I’m making this tonight. I need to use up a leek that’s been sitting in my fridge for days and this sounds like a lovely way to use it 🙂 You make the dish sound so tempting…I’m hungry now!
It’s such a good dish…hope you enjoy it. I often make it without the leek as it gets a bit too oniony in my opinion..see how it works for you:)
It’s in the oven at the moment and smelling quite nice so far… I used the leek. Will let you know how it goes! 🙂
Bon appetit:)