For a few reasons, I prefer to rent an apartment when we travel instead of staying in a hotel. The most obvious reason is that it tends to be less expensive, not just in the nightly rate, but because we don’t eat out as often. And that’s the most important reason of all, the not eating out as often, because after about two days of it, I’m done.
I don’t cook anything complicated in these little apartments, but being able to cook makes me feel a little more at home. Especially in a place where you don’t speak the language, it’s nice to have a little part of your day feel familiar.
In Paris, we’ve had this simple but hearty breakfast a few times already, my Almost Croque Madame (almost because it’s sans béchamel sauce). It takes 15 minutes tops and here, I get to use the freshest Pain de campagne, real Jambon de Paris (aka thinly sliced smoked ham), and Gruyère from the wonderful cheese vendor I told you about a few days ago, which we also used to make French Onion Soup.
But last night, I tried something new: Gratin Dauphinois (Potato Gratin).
It’s similar to a dish that my mom made growing up, but simpler. My mom used to make a white sauce with butter, flour and milk, pour it over raw potatoes and bake. But this recipe, a slight riff on one I found from Clotilde of Chocolate & Zucchini, skips the white sauce by simmering the raw potatoes in milk for awhile before baking. It’s delicious! And so simple.
This was our main dish, served with a green salad and, of course, a bottle of red French wine. 🙂
Gratin Dauphinois (Potato Gratin)
Ingredients
- butter for greasing the baking dish
- 2 pounds waxy potatoes scrubbed and thinly sliced (don't rinse after slicing or you'll wash away the starch)
- 2 cups whole milk
- 1 1/2 teaspoons salt
- 1/4 cup finely chopped fresh chives
Instructions
- Preheat oven to 425°F.
- Generously coat the bottom and sides of a 2-quart baking dish with butter.
- In a large saucepan combine the sliced potatoes, milk and salt. Bring to a simmer over medium heat cook and stir 8-10 minutes, scraping the pan bottom often to prevent scorching, until milk is thick and creamy.
- Scoop out half of the potatoes and add to the baking dish; spread evenly and sprinkle with chives. Add remaining potatoes in an even layer and pour milk mixture over the top.
- Bake 35 to 40 minutes, until bubbly on the edges and golden brown on top. Let stand 10 to 15 minutes before serving.
I am very much like minded in getting your own place as it allows one to feel, at least in one spot, a bit like home to have some comfort and continuity. I just wish I could take off for more than 2 weeks at a time! India next March can’t come soon enough.
BUT, about these spuds, I was surprised that no cheese was involved and at how creamy and comforting they look. Thanks for a new technique and for these Paris snipits!
I made these for dinner! I just love them and maybe I love them a bit too much. I hope you’re having a fantastic holiday!
Wow, thank you so much Maureen! And, I agree, “…just one more bite.” 🙂
Marissa! This makes me so happy <3 Brings back so many memories of cozying up in small cafes and eating duck confit with gratin dauphinois. I love renting an apartment for the same reason as you. It's so nice to be able to wake up and just make yourself an egg to eat with your baguette or make a light soup for dinner. Your gratin dauphinois looks fantastic. Even though you've said you only make simple meals at the apartment, I can imagine that each one of them is absolutely scrumptious! You always have great recipes. Also, I noticed that you included the eiffel tower there in your logo…LOVE! Have so much fun exploring the city! <3
You and I were born with the same appetite my friend! You’ve described everything that I love about eating here. xoxo
Hi Marissa! What a wonderfully simple recipe! Potatoes are such comfort food for me. Thank you once again! 🙂
Me too, Dorothy! Breakfast, lunch or dinner, potatoes are so versatile! 🙂
I love potato gratin! This looks great 🙂
Thanks, Sabrina!
Interesting! I do get tired of eating out but that’s after a week or so but sometimes it’s nice to eat something in your hotel or apartment. We’ve never stayed at apartments, only hotels but hubby is quite obsessed with Air BNB.
Air BNB is where we found this apartment… 🙂
Using your recipe tonight!
Thanks!
Thanks, Tom. If I know you, there’ll be a tinker or two. 😉
Well Marissa… honestly I was confused… So I did modify slightly… First, since it was just myself and my sweetie, I cut the recipe in half. I read the recipe a couple times and something seemed missing.
I kept thinking Gratin Dauphinois… should it include cheese? In my limited command of the French language, it has always been my understanding au gratin was with cheese. Albeit, you did say slightly modified. So, I followed your recipe to a “T”, but the more I looked at the dish it was screaming for “au gratin”. To my cheese locker I went and lo and behold, I had some Gruyère! I added a ½ of cup of shredded Gruyère and my world was in balance.
They were the highlight of the meal! A small piece of meat, some fresh peas, and Dauphinois from heaven (con queso) were washed down with a lovely Cahors (Clos La Coutale). Mon ami, il est uniquement du lundi! [ French words added by Google Translator 😉 ]
Well that sounds pretty amazing. 🙂 As always, I like the way you think. 🙂
LOVE POTATO GRATIN AND I MAKE IS THE SAME WAY! GREAT RECIPE MARISSA!
Thank you, Mira. 🙂
These potatoes look fabulously creamy!
Thanks, Medha!