Cooking For Engineers

[Guest]

Evening all, Have just found this website & thought I'd contribute.

Here in the UK the autumn has arrived with a vengeance & we're all looking to cook some comfort food. One of our favourites is Gratin Dauphinoise.

It's a beautiful but homely dish originating in the French Alps resorts & is adored by British holidaymakers.

In it's classic form, it's no more than potatoes, garlic, cream & seasoning, although the celebrated chef & patron of French cooking Auguste Escoffier did use gruyere cheese it his version.

We sometimes have it with good British pork bangers, but give it a try with a good steak, pork chops or a baked ham, it's food that comes with a hug!



http://www.taunton.com/finecooking/articles/how-to/classic-potato-gratin.aspx

[counter]

I'd try it in its classic form, maybe with gruyere or an other cheese, but without meat (I'm veg)... It seems delicious for winter evenings...