Last night for supper I made Dorie Greenspan’s pommes dauphinois – potatoes cooked in cream with Gruyere cheese on top. My next attempt for the Friday’s With Dorie virtual cooking club. I liked them. I was worried about the cream to potato ratio – it was supposed to be 2 to 2 1/4 lbs. spuds to 1 3/4 cup cream, and of course I don’t have a kitchen scale, so I had to guess at the weight of the potatoes. I used less than I thought I should; about 7 potatoes that ranged from smallish to fist-sized. I didn’t want to haul out the mandolin, so I used the food processor. I only have a 4mm slicing blade, so I think I could have done just as well with a knife, but the machine sure was fast. We made the potatoes our main course, which suited their richness. I’m still working on using up Pie Palooza greens so we had a big salad, and an Asian-flavored slaw, that I wasn’t so happy with. The dressing had sushi ginger and oil, regular & sesame (I was out of regular vegetable oil, so I used almond, and a few tablespoons sesame oil for seasoning)and rice vinegar, and it had chopped peanuts in it. I think I would’ve liked it better with peanut butter in the dressing, too.
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