This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen is classic French comfort food with a twist. David’s taken scalloped potatoes and added a bit of blue cheese and infused the cream with roasted garlic.
It’s a really simple dish – you roast the garlic in the oven, add it to the cream, then layer the potatoes with chives and blue cheese until your baking dish is full. Then you pour over the warmed garlic cream and bake for an hour. Simple! I made half the quantity of the recipe for four serves and whilst I was a bit worried about the amount of liquid (I am not a fan of liquidy scalloped or gratin potatoes), it was fine. I made this earlier in the day and by the time it came to dinner, the whole dish had “settled” a bit and the liquid had soaked in even more to the potatoes so it wasn’t as sloppy as I feared.
We LOVED this dish (it’s kind of like an adult version of the scalloped potato dish I’m working on for my own book so I was super interested to see how this version worked!) and I’ll definitely take the time to roast more garlic in the future – it really does add an extra dimension to this (or any) dish.
Get the recipe for David Lebovitz’s scalloped potatoes with blue cheese and roasted garlic here on p 211 of My Paris Kitchen.
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