Never underestimate the power of the potato. Not only because it gives us pretty little things like vodka and fries, which are ah-mazing. But also because their humility allows you to really work magic with them. Add eggs and they make an awesome frittata. Bake them and season, resulting and glorious potato wedges. Grate them onto a skillet for a quick and crispy potato roesti. You get the gist.
What I chose to do with (or rather, to) my potatoes was a little more luxurious. My mum was having her gaggle of friends over for a lunch soiree, and in addition to a bunch of salads and desserts, the main course was heralded by this version of potatoes – the Dauphinoise.
Lets rewind. The first time that I tried this spectacularly simple dish was at a restaurant in the city for a buffet lunch. I remember some friends of my parents going ga-ga over the preparation, which prompted them to call the chef out to the table to learn more about this new
Read more…
