David 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.