>> Tuesday, August 2, 2016
Potatoes au gratin, or scalloped potatoes, are one of my favorite ways to make spuds, because what's better than a casserole of cream, butter, cheese, and potatoes? Well, we found something even better. Yes we did.
Flipping through Julia Child's "Mastering the Art of French Cooking", I found this recipe for a casserole of potatoes cooked with butter, beef broth, and plenty of Swiss cheese. The flavor is astounding. It makes regular potatoes au gratin seem bland and boring.
Like always, we did our best to lighten up this recipe. I can't imagine how the French could eat like this every day without an epidemic of heart disease. Maybe French butter is healthier, or something.