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Pommes Dauphinois (Potato Gratin)

We had potato gratin twice while we were in Paris, and I vowed to up my game with my version at home. I often use my mom's simple recipe which calls for flour and milk (very little butter), but after chipping away at the browned, buttery crusts formed by both the versions I had in Paris, I knew it was the fat factor that made the difference. I consulted two recipes, one from Julia Child and the other from Dorie Greenspan. I went with Dorie's simply because I was eager to try some recipes from her book, Around My French Table (a gift from my mother-in-law). Her version was perfect right down to the decadent, bubbly brown crust. It called for 1 3/4 cup of heavy cream (!), so I'm not surprised. I'm replacing mashed potatoes with this for Thanksgiving. I found a digital version of her recipe over at Bon Appetit.


Jul 20, 2014 • Posted by Julie

This is one of my favorite cook books, and one of my favorite recipes in it! I just made her “Hurry Up and Wait Chicken” over the weekend – have you tried that yet? Such a genius way to roast chicken!

Jul 20, 2014 • Posted by michele

NICE! Do you have this book, It is my go to for almost everything, there are some mighty fine gratins here;
seriously a very fine book. oh p. wells :)

Jul 20, 2014 • Posted by kiirepakolainen

Nam nam nam!

Jul 20, 2014 • Posted by michele

it is the best cook book, really (desert island cook books? ha ha) . – michele

Jul 20, 2014 • Posted by Nichole


I haven’t tried that but I will. We roast a lot of chicken over the winter. ;)

Jul 20, 2014 • Posted by Nichole

Michelle – That looks amazing! Just added it to my wish list. Thanks!

Jul 20, 2014 • Posted by WidegiftsIndia

Silently, once again, gifts from you, tells them that they form the world for you to live upon. Visit www.giftsindiawide.com to know more.

Jul 20, 2014 • Posted by Mem

Love this dish! Now you can make another dish by leaving out the potatoes and substituting it with cauliflower pieces…who knew? Enjoy!

Jul 20, 2014 • Posted by Aude

I know I’m being annoying but really this dish is called “Gratin dauphinois”. And I’m with you: it’s delicious!

Jul 20, 2014 • Posted by michele

roast chicken. check out the cook book for Zuni Cafe in S.f. (where i am from) this is the method i use (not always woth the bread salad) . oh my…am i a cook book/cooking snob?


this book is great and beautiful, not so user friendly. but i love it, mostly because it is home.

bistro cooking is the best, user friendly and black and white

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