We had the first snow of the year last night, though nothing really stuck to the ground. It’s wet here in Vancouver and there are only a few times each year that conditions are right for snow. By the time I took the dog out for her final walk of the day, the snow had turned to heavy rain and only a few small patches of ice remained, stuck to the grass. Still, I can see that it’s time to put away my light jackets and reach to the back of the closet for my winter coats. I should also finish the scarf that I’ve been starting for the last two months. It will go quickly now, for I seem to knit with more conviction when it’s cold outside.
Pommes Dauphinois is a wintry dish. Layers of potato soaked in garlic-infused cream, with a layer of gruyère cheese on top – it’s a perfect dish for chasing out the cold. It looks wintry, too, with white on white on white, until it’s baked. Then, its gruyère topping turns golden.
The recipe itself takes some time, so it’s not a good choice for a last-minute dish. However, none of the steps are particularly difficult. My knife skills are lacking, so I didn’t achieve uniformity in the thickness of my potato slices. I think I must invest in a mandoline. Cooking the dish took longer than the time given in the recipe, so be prepared for that. I used the opportunity to add more cheese, which was very bad of me, but very much appreciated by my dinner companions.
There’s no picture of the completed dish. Everyone was quite hungry. I’d also made Roast Chicken for Les Paresseux and it was resting on the counter, filling the kitchen with its aroma. There was really no time for any more photographs. The dish was quickly decimated. You’ll have to be content with the photo I took just before I added that extra layer of cheese.
The potatoes are creamy and subtly garlicky and gruyère is the perfect counterpoint to those flavours. They were a very good accompaniment for the chicken and we rounded off the meal with steamed brussels sprouts. I’ll be making these potatoes again, though probably in smaller quantities, as the recipe is suitable for a crowd.
We’re doing things a little differently for the month of November. We’re still posting weekly, but people are free to post this month’s recipes in any order. You can find many other blogged descriptions of this month’s FFWD recipes here: LYL: November 19