Greetings from Paris everyone! I just arrived this morning to spend Thanksgiving with my parents. It’s actually very likely that there will be a Gratin Dauphinois on our holiday table. In the past, for Thanksgiving, I’ve made this traditional French dish either with a mix of regular and sweet potatoes to give it a little extra seasonal flavour or with sun dried tomatoes to make it a little fancier.
I was particularly excited to make Gratin Dauphinois for this week’s French Fridays with Dorie because it’s a dish I know very well and grew up eating. I also wanted an opportunity to show off my cute turquoise polka dot dishes! I mean, how adorable are those?
Dorie calls the dish Pommes Dauphinoises or Potato Gratin. I’ve always called it a mix of these two: Gratin Dauphinois. I’ve been making Gratin Dauphinois for so long, I barely follow any recipe anymore, but I followed Dorie’s recipe to a tee for the sake of French Fridays. I made two gratins, one with bacon as suggested and one plain. Both where excellent, though my meat-eating husband was obviously biased for the bacon one 😉
Bon appetit et bon vendredi (de Paris!!)