a tale of two gratins
Once the last layer of winter melts off, we spring together, a combined family, for an Easter celebration of food and drink. Before the spring peas have been planted, we reach for something tangible and available - nourishing. A tale of two gratins.
gratin dauphinois
recipe from Mastering the Art of French Cooking, by Julia Child
serves 6
2 pounds boiling potatoes, peeled and sliced 1/8" thick
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) gruyère cheese, grated
1 cup boiling milk
Preheat the oven to 425 degrees.
Peel the potatoes and slice them 1/8 thick. Place in a basin of cold water and drain when ready to use.
Rub the baking dish with the cut garlic, and smear the inside of the dish with 1 tablespoon of the butter.
Drain the potatoes and dry them on a towel, then spread half of them on the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter. Arrange the remaining potatoes over the first layer, and season.
Spread the remaining cheese over top, and pour on the boiling milk. Bake for 20-30 minutes, or until potatoes are tender, milk has been absorbed, and the top is nicely browned.
chou-fleur à la mornay, gratiné
recipe from Mastering the Art of French Cooking, by Julia Child
serves 4-6
An 8" cauliflower, cut into florets
2 1/2 cups sauce mornay (recipe below)
2 tablespoons fine, dry, breadcrumbs, mixed with 2 tablespoons grated gruyere cheese
2 tablespoons butter, melted
salt
pepper
Blanch the cauliflower in salted water for 10 minutes, refresh in cold water, and drain.
Spread 1/3 of the sauce in the baking dish. Arrange the cauliflower over the sauce and season with salt and pepper. Pour the rest of the sauce over the top and sprinkle with breadcrumbs and cheese. Dribble on the melted butter.
Bake for 30 minutes, or until lightly brown and bubbly, in a 375 degree oven. Serve as soon as possible.
sauce mornay
2 tablespoons butter
3 tablespoons flour
2 cups milk, heated to a boil
1/4 teaspoon salt
1/2 cup gruyère cheese, grated
pinch of nutmeg
pinch of cayenne
Make a roux, melting the butter over low heat in a saucepan, and whisking with flour for 1-2 minutes until frothy.
Remove roux from heat and pour in all hot milk at once. Whisk vigorously, gathering in all bits of roux from the edges of pan.
Boil for 1 minute over moderately high heat, stirring.
Remove sauce from heat and whisk in the cheese until blended. Season with salt, pepper, nutmeg, and cayenne
gratin dauphinois
recipe from Mastering the Art of French Cooking, by Julia Child
serves 6
2 pounds boiling potatoes, peeled and sliced 1/8" thick
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) gruyère cheese, grated
1 cup boiling milk
Preheat the oven to 425 degrees.
Peel the potatoes and slice them 1/8 thick. Place in a basin of cold water and drain when ready to use.
Rub the baking dish with the cut garlic, and smear the inside of the dish with 1 tablespoon of the butter.
Drain the potatoes and dry them on a towel, then spread half of them on the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter. Arrange the remaining potatoes over the first layer, and season.
Spread the remaining cheese over top, and pour on the boiling milk. Bake for 20-30 minutes, or until potatoes are tender, milk has been absorbed, and the top is nicely browned.
chou-fleur à la mornay, gratiné
recipe from Mastering the Art of French Cooking, by Julia Child
serves 4-6
An 8" cauliflower, cut into florets
2 1/2 cups sauce mornay (recipe below)
2 tablespoons fine, dry, breadcrumbs, mixed with 2 tablespoons grated gruyere cheese
2 tablespoons butter, melted
salt
pepper
Blanch the cauliflower in salted water for 10 minutes, refresh in cold water, and drain.
Spread 1/3 of the sauce in the baking dish. Arrange the cauliflower over the sauce and season with salt and pepper. Pour the rest of the sauce over the top and sprinkle with breadcrumbs and cheese. Dribble on the melted butter.
Bake for 30 minutes, or until lightly brown and bubbly, in a 375 degree oven. Serve as soon as possible.
sauce mornay
2 tablespoons butter
3 tablespoons flour
2 cups milk, heated to a boil
1/4 teaspoon salt
1/2 cup gruyère cheese, grated
pinch of nutmeg
pinch of cayenne
Make a roux, melting the butter over low heat in a saucepan, and whisking with flour for 1-2 minutes until frothy.
Remove roux from heat and pour in all hot milk at once. Whisk vigorously, gathering in all bits of roux from the edges of pan.
Boil for 1 minute over moderately high heat, stirring.
Remove sauce from heat and whisk in the cheese until blended. Season with salt, pepper, nutmeg, and cayenne
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