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.