FFwD: Pommes Dauphinois

This month with French Fridays with Dorie we have a list of 4 recipes to try in whatever order we choose.  I decided to go with Pommes Dauphinois.  A famous French creamy potato dish known in the United States as Potato Gratin.  It gets its name from Dauphiné, a former France province.  A common staple of the skiing villages near French Alps. 

The potatoes were thinly sliced with a mandolin and layered with garlic cream that was simmered over a low heat and topped with grated Gruyere cheese.  I added a bit of fresh chopped parsley on top for color. 

My results seemed to be very similar to other "Doristas" (followers of Dorie)...I had to add extra cooking time to get my potatoes tender and the cream sauce to thicken.  Initially I cooked it for the recommended 45 minutes, checked and decided to go for 15 more minutes.  I removed it from the oven and let it sit for 15 minutes to absorb more sauce.  They were still a bit on the crunchy side.  I returned it to the oven - this time without a baking sheet underneath and covered in foil to keep the cheese from becoming darker.  It took another 15 minutes in the oven and another 15 minutes rest time.  I think I would like them made in smaller portion sizes to get more of the cheese topping in every bite!

Now to decide what to make for next week...