There is no rule out there that says French cooking must be elegant or complex. It can be simple and rustic as well. Which is a good thing for this week’s I Heart Cooking ClubFrench Dish. This recipe from Jacques is one of his mother’s. And it is quite simple.


Pepin says his mother added cheese but he doesn’t always. I made mine without cheese but Gruyère would have been really good here.

1 1/2 pounds potatoes {I used basic russet potatoes}
2 cups milk
2–3 garlic cloves, crushed, and finely chopped (1 1/2 teaspoons)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup heavy cream

Preheat the oven to 375 degrees.

Peel the potatoes and slice them 1/8 inch thick Do NOT rinse the slices.

Place the potato slices, milk, garlic, salt, and pepper in a large saucepan and bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.

Pour the potato mixture into a 6-cup gratin dish, and pour the cream on top. Place the dish on a baking sheet and bake for 1 hour, or until most of the liquid is absorbed and the potatoes are tender when pierced with a fork. Let the potatoes rest for 20 to 30 minutes before serving.
(Original Recipe)

While simple to make they were creamy and comforting. Definitely added to our rotation of potato dishes. Sometimes with cheese, sometimes not.

{BTW – reheat them in the oven and they are just as good as freshly made. DON”T nuke them!!}

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