A blade shines in the darkest of the nights
It seems like the Flu just can't stop from visiting us this winter : our poor daughter is running around blowing bubbles with her runny nose - she finds it very interesting (sigh!) and a nasty cough. Though it doesn't like it is bothering her too much. Now she likes to share her dirty hanky ... first she will wipe her nose and then she insists on wiping my nose and then Pierre's. Ugh!
Back to something more appetizing : one of the most classic French gratin is gratin dauphinois (originated from Dauphiné), made up of mainly potatoes and heavy cream (crème fraîche). There are many different ways of cooking it, some cook the potatoes with milk first before baking it, some just bake it with milk or just plain cream. Some (to the food snobs horror) even add grated cheese to it, making it something called gratin savoyard.
Well cooked, the potatoes litteraly melt in your mouth and the cream makes it even more smooth! It's a nice side dish to go with some red meat.
You can either spread the milk-cream mixture on top of the potatoes or you can spread a bit of the mixture on each layer of potatoes.
You can do different variations with this dish like sprinkling grated cheese and bread crumbs on top of it, however it will not be called gratin dauphinois anymore.