Scalloped potatoes with blue cheese and roasted garlic

dscn5720David Lebovitz describes this potato gratin as comfort food and I could not agree more.  It is so simple to prepare and the aroma is fantastic as it bakes in the oven.

When my children were growing up, their grandmother made a simple dish of scalloped potatoes using only bread crumbs, parsley and a bit of milk.   Everyone raved over it and could not get enough.  For some reason I could never seem to duplicate the recipe so I decided not to attempt it again.

David’s version of scalloped potatoes with a sauce made from roasted garlic and cream really kicks it up a notch. This is a wonderful dish for a large group because it can be doubled.  I made only half the recipe for the two of us and it worked out well.   It is definitely going in my file of recipes to be used again and again.

I served this  with Chicken cacciatore  from one of Lidia’s Italian cookbooks that has always been a winner for me.

Unfortunately my photos are not great this week,  I think because it was late in the day and the lighting was not good.

This is another delicious recipe from “My Paris Kitchen” by David Lebovitz.

 

14 thoughts on “Scalloped potatoes with blue cheese and roasted garlic

  1. We loved this. It was so delicious! Glad that it was a hit in your house! Like you, I will be making this again!

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  2. Nana, your potatoes look wonderful! Like you, I grew up with scalloped potatoes made similarly. These take them to a new level! I made a half-recipe and we even had leftovers (which were good re-heated). Steak with ours – but any kind of simple-roastish dish would be great. I bet your “taste testers” would like this when they come home…

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  3. You are so right that the garlic cream took the potatoes up a notch. I made a half batch too. we still have leftovers, even after two meals. Loved it!

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  4. It still looks delectable, Ro! I too only made a half recipe for our little family as it seemed a little decadent to eat that much for leftovers.

    I do have to say that it is interesting how certain recipes are really only good when certain people make them. My dad has a pasta dish that none of us can re-create. I gave up years ago. They just add something ineffable, I guess.

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  5. First, congratulations on linking your post to Cook the Book Fridays on the first try. Phenomenal. Your daughter (That would be Tricia, Patty, to you) must be very proud of you. My mom used to make scalloped potatoes just like your mother and I’ve never been able to duplicate them. This recipe looks like a winner and I am going to make it as well as the tart for our next post in two weeks. I am just trying to catch up.This is very rich, is it not? Chicken cacciatore sounds like a perfect main course. I wish we were a bit younger, Ro. I would love to go to Paris with you and, in return, I would show you our Capitol City. Cannot believe that you haven’t been to DC. And, I promise you that if you’d have encountered that Secret Service agent like I did, you would have been sassier. I’m glad you found the encounter amusing. (I did also.) Big, burly white men with guns don’t scare me!

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  6. I enjoyed this one so much! I go through periods of having roasted garlic in the fridge and then forgetting to do it for a while. This recipe reminded me that I should be doing it again! It’s nice to have a recipe that scales up or down easily, especially when it’s so good.

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  7. I too grew up with the comfort food of scalloped potatoes and loved them, the roasted garlic WAS great wasn’t it? My daughter in law asked that I make it again for thanksgiving! Your dish looks great

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