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Whisk Wednesday: Grain Dauphinois

The translation is Potato Gratin with Garlic and Cream. This is waaay yummy. Now before I get you too much in love with trying this recipe, all I can tell you are the ingredients. You'll have to buy the book to make it. Sorry!


I can say these potatoes are simmed in milk with a bouquet garni the size of maybe your hand. It's much bigger than I'm used to.

The potatoes were so tender, the finished dish very welcoming and tasty. A great fall dish.

Finished Dish:



Bouquet Garni:

Bouquet Garni Simmering:

And just in case I messed it the finished dish....Pre-Baked Dish Photo:


Don't forget to scroll back up to see that finished dish again, it was well worth it.
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Shari said…
I'm so glad you've joined us! Your new herb chopper looks like fun, and I'm a charter subscriber to Fine Cooking as well! Glad you liked the Gratin Dauphinois! We did too!
November 19, 2008 at 6:59 PM
NKP said…
It was good wasn't it? That first picture does look yummy!
November 20, 2008 at 1:00 AM
Anonymous said…
Great photos and post...your potatoes look picture perfect and very yummy...you were right, I should have made the WHOLE recipe...this just gives me an excuse to do it all over again, right? It was fairly easy, I was surprised! It's wonderful to have you cooking with us...and I enjoyed all your excitement on the Q & A emails...so cute!
November 20, 2008 at 1:11 PM
Anonymous said…
Looks fabulous Melissa! Welcome to WW!
November 25, 2008 at 7:40 PM
Michelle said…
Hmmmmm....I never thought to bundle the Bouquet Garni with the celery before! Great idea!

Fabulous dish and your looks delicious!
November 26, 2008 at 9:14 AM
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