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A New Years’ Feast



This year we deviated from the traditional New Years Day meal of ham, cabbage and black eyed peas. Instead I prepared one of my favorite meals with a French flair. One of my family’s favorite dishes is Gratin Dauphinois, or “special potatoes” as they call them. These aren’t your usual potatoes au gratin in that I find them much, much yummier. I’ve adapted the recipe from an assortment of my French cookbooks and here is how you do it…

    gratin.jpgGratin Dauphinois

    1 1/2-2 1/2 lbs yukon or butter gold potatoes
    1 clove garlic
    1 stick butter, softened
    1-2 cups heavy cream
    Fresh grated parmesan or gruyère

    Peel potatoes and slice into 1/8 thick rounds (I use the 4mm blade on my food processor). Rinse well then dry thoroughly with paper towels in single layers.

    Peel, degerm and mince garlic. Combine with butter. Rub the bottom and sides of a large baking dish with some of the butter/garlic mixture.

    Mix seasoning - you can season to your taste. I keep a mixture on hand that is heavy on Cavender’s with a heavy sprinkle of fresh ground pepper, dried basil, dried parsley, celery salt and whatever else I feel like tossing in there at the moment.

    Layer potato slices in baking dish, seasoning lightly as you go. Pour cream over potatoes, then dot the top with remaining butter/garlic mixture. Sprinkle heavily with fresh grated parmesan or gruyère.

    Cover with foil and bake at 300º for at least 90 minutes. Remove foil and bake at 375º until top is nicely browned and bubbly.

    Note: This recipe does not work well with regular Idaho or russet potatoes. It also does not work well with pre-grated cheese.

baguettes.jpgIn addition to these yummy potatoes, we also had beef tenderloin and homemade baguettes. I prepare beef tenderloin a variety of ways, but one of my favorite (and easiest) recipes is the Filet of Beef au Poivre from Ina Garden. I have found it much more economical to purchase a whole tenderloin, slice it into filets, and freeze the extras.

I hope no one in my family made a resolution involving low-fat foods! I truly believe that good food prepared fresh and not processed is far more healthy for you any day of the week regardless of fat content. I’m not so sure my butt is on board with this theory though. Either way, bon appetit all!

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2 Responses to “A New Years’ Feast”

  1. Stephenia Says:

    the potatoes sound yummy~

  2. Delores Azary Says:

    Oh wow! This looks so delicious!!! I am going to have to make it!! Thanks for sharing!