Well the temperature here has gone back down after a couple days of warmer weather last week. (Actually the weather's been highly schizophrenic - reminds me of New England, although less cold for the time of year of course.) So, I've been craving warming, comfort food again, and have convinced D.K. to make one of my favorite dishes, a cheesy potato dish with smoked salmon. It's a twist on a typical french dish that we call potatoes au gratin, and that the French call gratin dauphinois. Luckily for us, D. has agreed to share this recipe that I might, if I felt like living on the edge (which I do), call gratin delphinois. ;-) Enjoy!
Gratin Delphinois
Ingredients:
7-8 med. or large potatoes
4 slices smoked salmon
4 Tbsp crème fraîche (if you can't find crème fraîche, I would suggest sour cream for this recipe)
1 boursin cheese or other cheese with herbs
1 Tbsp olive oil
about 1 glass white wine
1. Peel and cut the potatoes into round slices. Cook in boiling water 15-20 minutes until tender.
2. Meanwhile mix together the crème fraîche (or sour cream) and the cheese in a bowl.
3. Preheat the oven to 375F.
4. Oil the bottom of a baking pan and spread a first layer of potatoes, followed by a layer of
salmon and then a layer of the cream and cheese mix. Repeat this process for the second layer and pour white wine over the top. (You can serve the rest of the bottle with dinner!)5. Cook in oven for about 15 minutes and serve hot (with a green salad if you like).
Spring is coming, I'm sure it is! But until then, stay warm.
7 comments:
Indeed, you are living on the edge. I might even push you in the back if you keep on making up bad wordplay with my name, ah, ah ! But, hold on... if I push you, who is going to cook marvellous madeleines, curries, coconut noodles, etc. for me?
OK, you're safe for this time. ;-)
Phew. I was hoping you'd consider my cooking before pushing ;-)
Me voilà rassurée... pour cette fois au moins.
I thought you were going to say the wine was for drinking WHILE you cook! The recipe looks so delicious- definitely something I've never had before. But can you think of a vegetarian substitution for the salmon? Hm...
Well, while your cooking is good too ;-)
You could always leave out the salmon altogether and just have the potatoes au gratin part. Or maybe try substituting in mushrooms -- cook them a bit first and you might need to add some salt to the dish because smoked salmon is salty but mushrooms aren't!
Good idea! A mix of mushrooms? I could just see (taste) it now!
mmm...a mix of mushrooms would probably be delicious.
Post a Comment