For this week’s Weekend Cooking segment we made a French side dish from the Entertaining Newport Style cookbook. I should point out that we have never made anything French inspired before because they tend to be more difficult recipes, this one however was fairly easy.
|Dining Room at Marble House|
The recipe we chose was Potatoes Dauphinois from the French-Inspired Formal Dinner Party menu at Marble House. William and Alva Vanderbilt summered at Marble House in Newport, Rhode Island. To give you a little information about Marble House and how the French theme ties in – the dining room of Marble House was inspired by the Salon of Hercules at Versailles. In 1897, a formal ball was held at Marble House and the theme was a French dinner party. French inspired touches included footmen dressed in the style of Louis XIV and the food courses prepared by 9 French chefs.
1 Tablespoon butter, melted
2 Pounds baking potatoes (such as Russet or Yukon Gold), peeled and thinly sliced
Salt to taste
1 cup shredded Gruyere cheese
1 cup (or more) heavy cream or half and half
Freshly grated nutmeg
1) Preheat oven to 350°F. Brush the inside of a 9 inch baking dish with the melted butter.
2) Place ½ of the potatoes in the prepared dish and season with salt. Sprinkle with ½ of the cheese. Add ½ cup of cream.
3) Repeat step 2 using the remaining potatoes, cheese and enough cream to cover. Sprinkle with nutmeg.
4) Place the dish on a baking sheet. Bake for 1 hour or until the top is golden brown and the potatoes are tender. Let stand 5 minutes before serving.
I love au gratin potatoes and this was a very similar style dish. I think I would have added a little bit more salt than my boyfriend did, it was a tiny bit on the bland side, or maybe sprinkled a little nutmeg throughout rather than just on top. I also felt like I wanted a little bit more cheese, but that would be a personal preference choice. Overall the potatoes came out very good and would be a great addition to a steak or as the book recommends, lamb.
Weekend Cooking is hosted by Beth F at Beth Fish Reads. Any post remotely related to cooking qualifies!
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