French Friday with Dorie: Potato Gratin

This month's recipes for French Fridays with Dorie we can choose the order in which we want to make and post our recipes. Since I made the amazing Marie Hèléne cake last week, I decided to do a savory recipe this week and chose to make the potato gratin or pommes dauphinois.

I used gold potatoes instead of Idaho russet and sliced them thinly by hand since I was too lazy to get the food processor out and I don't have a mandoline. I had some leeks so I chopped and sautéed those. Since I only had about 1/2 cup of heavy cream in the frig, I made up the other cup and a quarter with whole milk and infused the mixture with the chopped garlic cloves. I used both Parmesan and Gruyère and divided the cheese between the layers rather than putting all the cheese on top of the potatoes.

This was a simple dish to put together and it was very tasty - you could taste the garlic and it had just the right amount of cheese. The leeks also gave it a very mild onion flavor which I loved. Paired with meat loaf (Ina Garten's recipe) - made it a perfect comfort food meal.

Next French Friday: ?? (either the caramel-topped semolina cake or the pumpkin-gorgonzola flan)