A bottle of 2008 Zaumau Priorat, a beautifully grilled T-Bone steak, and a casserole of soft, buttery scalloped potatoes.
I remember our Grandma Mama making scalloped potatoes, and they have always been one of my favorite potato preparations. After recently watching the potato episode of The French Chef, I decided it was high time I make some scalloped potatoes because believe it or not readers-- I had never made them myself. I didn't have swiss so I substituted a fluffy pile of microplane-grated parmesan. I also brought the milk to boil with a garlic clove in it for a little more garlic flavor. Simply delicious. This morning I reheated the leftovers and served the potatoes with fried eggs over top for breakfast. Again, very delicious. I highly recommend this recipe.
Recipe courtesy of Mastering the Art of French Cooking
2 lbs. boiling potatoes (6 to 7 cups when sliced)
A fireproof baking/serving dish about 10 in. in diameter and 2 inches deep (I used my Le Creuset soup pot, which was not ideal but worked just fine)
1/2 clove unpeeled garlic
4 tablespoons butter
1 tsp salt
1/8 tsp pepper
1 cup (4 oz) grated swiss cheese
1 cup boiling milk
1. Preheat oven to 425 degrees.
2. Peel the potatoes and slice them 1/8 in. thick. Place in a basin of cold water. Drain when ready to use.
3. Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 tbsp of the butter. Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese and butter. Arrange the remaining potatoes over the first layer, and season them. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk. Set baking dish over heat and when simmering, set in upper third of preheated oven. Bake for 20 to 30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned. (As the oven is hot, and the dish is shallow, the potatoes cook quickly.