Last week I had my french friends over for dinner. I was so nervous about what to cook because when we entertain at home its husband that does the cooking whilst I just fluff around so I was super nervous.
Not only did this introvert brain of mine have to make conversation but it had to cook to; to a couple of Frenchies.
Melt down.
So after downing the last of the two-week old red wine that subsequently tasted like vinegar; but it was all I could lay my hands on. I perused my cook book library like a woman looking for the left shoe in the marked down shoe bin sale at Myers {because we have all done that}
Found I never intended to make something French I resorted to my Rachel Khoo’s ‘Little Paris Kitchen Cook Book’ because her stuff is simple.
So I decided on a potato bake, steak and a green salad. Easy.
Laying the potato bake or Gratin dauphinoise on the table they smiled and ate everything on the plate.
Is it okay I asked Ms P as she mulled over her meal she was taking so long to eat that I started to panic that the steak was to rare, the potato not cooked or the salad to simple, instead she said in her sweet french accent. This she said waving her knife across her plate taste exactly like my mother make me. The sauce. This. Exactly.
I never asked again because I took that as I sign I did good.
So simplest potato bake as commented on by a true french girl.
Cream Potato Bake
Gratin dauphinois.
{I doubled the recipe}
1kg of waxy potatos
300mls of milk
300 mls of cream
teaspoon of mustard
1 teaspoon of salt
clove of garlic
Knob of butter.
How to:
Peel the potatoes and cut into 3mm thick slices. Place in the pot with milk cream nutmeg mustard crushed garlic and salt and simmer for ten minutes.
Whilst this is simmering preheat the oven to 200 degrees. Rub the knob of butter around the dish.
Pour the potato and cream mix into the dish spreading out the potatoes evenly. Bake for 35-40 until golden.
Serve with a green salad and steak. Yum.
