This is the first post in a series of simple, yet yummy recipes that my grandma and mom have passed on to me.
The Semolina Quennelles were actually part of it too. I just hadn’t though of making it a series yet.
This first recipe is called gratin Dauphinois where I come from. It is also known as potato gratin, or scalloped potatoes.
Quick lesson: anything with the word “gratin” in it simply means that the dish has been put in the oven to brown with a layer of grated or shredded cheese, and/or bread crumbs.
I make enough for 2 people (me and hubby) for 2 meals. What you’ll need:
- 5 or 6 medium size potatoes (I’m not particular on the kind… Any will do)
- Butter
- Garlic
- Heavy cream and Milk
- Salt & Pepper
