This week’s recipe is a rich version of an old fashioned comfort food dish. It’s something that I didn’t often have growing up, because it’s the one potato dish my father has always hated. It’s on of my mother’s favourites, though, so she’d make it sometimes when he was away hunting or fishing. Blue cheese is another of her favourites, so I think I’ll have to make for her the next time my Dad travels. She’ll be doubly pleased.
I’ve only made scalloped potatoes a handful of times myself, because I associate them with the kind of feast you’d have at a dinner party or for a holiday. On those occasions, I usually cook to accommodate the variety of special diets that people in my circles require.
But, since it was on the roster, I scaled the recipe down by two-thirds and made an indulgent meal for myself. I served it with salad, as David suggests, and I’m glad I made it the star on the plate. I’m even happier that there are leftovers for tomorrow.
I loved the flavour of the Roquefort I used, but I can’t help wondering what it would be like with other cheeses, too. So many of them would play well with the garlic-infused cream that makes up the sauce.
And as some of you know, Katie of Prof Who Cooks was in town yesterday, for a whirlwind trip to celebrate a friend’s birthday. She was able to fit in a visit to Faubourg with me in the afternoon and it was such a pleasure to chat with her and get to know her a little more. She’s just as lovely in person as she is on her blog.