Day 18 of 31 days of pumpkin and I’ve decided to bring one of my favorite potato recipes into the world of pumpkin. The dish? Gratin Dauphinois or Potatoes Gratin. Thinly sliced potatoes baked in cream and Gruyére cheese. Surely pumpkin can adapt, but not on its own and so I’ve paired it with Garnet yams. One of my inspirations cooking this dish with pumpkins and yams comes from the fact that I always add a little nutmeg to dishes with melted Gruyére, like macaroni and cheese. It’s not a far jump from nutmeg to pumpkin, so I thought, maybe pumpkin and yams will stand up to the creamy cheesy sauce that is a gratin. I was right. This dish is great for confronting October’s chill.
Everything I know about Gratin Dauphinois, I learned from Jacques Pépin and his book, Chez Jacques Deluxe Edition: Traditions and Rituals of a Cook Awhile back, I did a blog post called, Gratin Dauphinois of Potatoes, Jerusalem Artichokes (Sunchokes) and Leeks. If you’re going to get serious about making Potatoes Gratin at home, it’s worth investing in a mandoline. I purchased a simple one for under $40 that I like, but it doesn’t do really fancy cuts like waffle cuts. It is available at Amazon.