These are the best scallopped potatoes I have ever had. I could have eaten the whole thing myself! The dish smelled fantastic in the oven. I used both rosemary and thyme and the smell reminded me of roasting a turkey. I think this will be making an appearance at Christmas Dinner instead of the usual mashed potatoes. They scream "comfort food"! The garlic-cream marries so well with the potatoes for a dish that is as beautiful as it is delicious. The tender potatoes are so smooth and so much easier on the arms than mashing!
All you do is simmer the cream and the garlic, slice your potatoes, arrange in your baking dish, sprinkle with S & P & herbs, pour the garlic cream over the potatoes, cover with shredded cheese and bake to bubbly perfection. I used Mozzarella cheese. The dark-golden-brown topping was crisp and flavorful, providing just the right amount of textural contrast to the white, creamy potato slices.
The best part is that I got a chance to use my "new" Swissmar Borner V-Slicer Mandoline that I got suckered into buying at the PNE (yearly expo in Vancouver) in the summer. It's taken me 3 months to finally use it. I bought it in August but have been a little scared to use it based on horror stories involving sliced fingertips. After making this gratin, I am no longer afraid. Now I want to find every excuse to use this V-Slicer.
27 comments:
What an AMAZING looking dish! Your potatoes look so professional.
These look so good! This post popped up on my google reader and I'm so glad I found your blog!
Chow On,
Kacey @ Kacey's Kitchen
Mmm looks fantastic! I'm with you - if I make these, I'll be planting myself in front of the dish with a fork and no one else is getting close:)!
-K@saffronandhoney
Absolutely gorgeous! I haven't made this one yet but now I have to!
that crust has me drooling!
I broke in my mandoline exactly for this potato delite too!!
I love the use of mozarella, perfectly crusty and good!!
Looks totally delish!
Oh wow. Those photos are rendering me speechless! I gave away my mandoline years ago because I was afraid to use it. Now I regret that choice...because I really want to make this recipe! I suppose I could just cut the potatoes with a knife...but yours look so perfect!
Your potatoes look great! Since this is the next recipe I will be making, I'm glad to hear you loved them. Can't wait.
Mmmm, I can't wait to make this one! I won a Swissmar V-Slicer online but haven't received it yet... hoping it shows up in time to slice potatoes! :) Beautiful gratin, Tia!
Yours looks so gorgeous. I went to the PNE this year, but didn't get a chance to go into the product building. Now I wish I had! I sliced my potatoes by hand and they weren't very consistent in size.
Beautiful photographs...such clear detail on your perfectly sliced potatoes.
Such wonderful detail in your photos showing off your perfectly sliced potatoes.
I love your potato layers! Looks devine!
WOW Tia That looks sooooo good. I absolutly love your pictures. I wanrt a huge piece of that right now!!! B:)
i've had my slicer for years and have hardly used it, but I was also able to use it on this recipe. i'll have to make this recipe again soon. :)
Your mandoline sounds great. I love the layers in your gratin and the topping looks perfect.
These look soooo good- I'm going to make these for Thanksgiving for sure.
V slicing mandolins are the best! This is such a beautiful dish. I saved it for last as my traveling dish for Thanksgiving. Yum. Can't wait!
Trevor Sis. Boom.
Great job! I love the combination of thyme and garlic with potatoes too.
Gorgeous photos!!! Love the browned cheese :)
We were afraid of our mandoline for some time. Your pictures are great.
I love your pictures and your potatoes look wonderful.
Beautiful cheese crust! These will be perfect for Christmas dinner!
I am here again with a little request:-)
ok biggg request , details in the next message :-)
I had the same experience as you: simple, fulfilling, and comforting. A great side dish for the Autumn.
I am loving Dorie more and more, while I am discovering her recipes. You can tell that she put her soul into this book.
I love to try new recipes, and this gratin was so good, that I don't know how I will pass by it and cook something new next time!
Your potatoes look very good, all golden brown and shiny. And yes, mandoline rules! I just do it really, really slowly when I approach the end of the vegetble.
Your pictures are amazingly beautiful! Making me want to make these potatoes again really soon.
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