The final potato Demonstration went off without a hitch. Gratin Dauphinois (Cream and Garlic Scalloped Potatoes) was very tasty and relatively easy to prepare. Peel some potatoes, use mandoline to make 2-3mm thick rounds, put them in a pot with some heavy cream, fresh grated nutmeg and salt and pepper to taste and bring to medium-high heat. In the meantime rub a garlic clove on the bottom of a casserole dish, and then dump the potato mixture into the dish, arrange into even layers and top with grated gruyère cheese. Bake in 375 degree oven for about 40 minutes until bubbly and melted and cooked through. Yum.
I served with a slow-cooked ham (brown sugar, maple syrup, thyme, cinnamon stick, and garlic marniade), roasted root vegetables (celery, red potatoes, onions, garlic, carrots, bacon) and steamed asparagus (with a balsamic/goat cheese dressing and toasted almonds) and a glass of Vin Gris.
Farewell spuds. Hello, birds! (Session 8: Working with Poultry is next!)
xoxoxo
