28 (Sat) March 2020
Gratin de Pommes de Terre
-Dasmariñas Village, Makati, Metro Manila, Philippines-
with the Family
The classic potato gratin dish, recipe from the cookbook Bouchon by Thomas Keller.
Similar to my prior experience making the cauliflower gratin from the same book (see 11.056 Gratin de Chou-Fleur), I felt that the recipe was a bit overly complicated. The sliced potatoes are first simmered in a pot in cream, then drained, then cooled, then arranged in a separate casserole and covered in the same cream and cooked again. While the double-cook might produce a different result, I’d imagine that doing it all at once wouldn’t be that much different.