i also love potatoes.

one night in class this week was a little piece of heaven for me:  potato lab.  we made SIX kinds of potatoes.  that is so many fabulous potatoes!

if i could only live off of only one food for the rest of my life, i think it would be potatoes.  or soup.  dave porter's would be sandwiches.  blake's: diet dr pepper.  what is your's?

the SIX kinds of potatoes, starting at 11 o'clock {the very st patrick's day looking item} are:
potato fritters, mashed potatoes, duchesse potatoes {horrible tasting, but fun to pipe into pretty shapes}, pommes gaufrettes {really thin waffle fries}, french fries, & in the center: gratin dauphinois.

we are making gratin daphinois for thanksgiving.  so.so.good.

{you all seriously benefit from me being in culinary school}

{feel free to make checks out to me}

gratin dauphinois

1 1/4 lb potatoes

1/2 tsp salt

1 c heavy cream {next time, i'm going lighter...maybe half & half, maybe whole milk}

2 cloves garlic, cut in half

1 T butter

1/2 c delicious grated cheese {parmesan, gruyere...}

salt & pepper

1. peel & eye potatoes.  cut into 1/8 inch slices.  hold in cold water.

2. rub inside of baking dish with garlic and then butter pan.

3. arrange potatoes in even layers, seasoning each layer with salt & pepper & cheese.  add cream over top to cover 1/2 of potatoes.

4. bake at 350, until top is lightly brown & potatoes are tender, 30ish minutes.

5. let rest for 15 minutes before serving.

happy friday!

love love,

kjp.