Why do they call these scalloped potatoes au gratin? Cheese doesn't factor in at all. But, happily, there is lots of butter and heavy cream.Just so we're clear: I don't understand potatoes unless they're coated in fat.
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Plain mashed potatoes is good for me. With some garlic added in.
ReplyDeleteGood question. I like a little chive too...
ReplyDeleteLooks lovely.
ReplyDeleteOh my. Those look heavenly.
ReplyDeletePotatoes are one of my favorite foods.
ReplyDeleteThis is such a childhood staple that I have literally not had in 30years! Are you the chef behind that photo?
ReplyDeleteMiss C: Scott made the potatoes - and took the photo. He's very good with the hearty foods...
ReplyDeleteThese look divine... and a favorite dish my mum would cook... YUM.... you can bake and sew... gesh.. you are a Betty..
ReplyDeleteThey look bloomin' marvellous. And without cheese? I'm conflicted when it comes to anything sans cheese, but butter and heavy cream are good alternatives.
ReplyDeleteOh those look delish. Yes, it is all the fat that makes the potato tempting.
ReplyDeleteI don't like potatoes but, by the looks of it, I'd like these. Cheese makes everything amazing (except maybe chocolate).
ReplyDeleteRaven: Mashed are my least fave. Too mealy for me...
ReplyDeleteStacy: Oh yes, chive is just the thing!
Monkey, Sal: Thanks!
Wendy: Along with Cadbury.
April: I know it seems that way, but I'm thoroughly modern :-)
Iris: It's weird. I've noticed that in numerous recipes over the years. Maybe in olden days, it also had cheese?
Mardel: Otherwise, really what's the point?
Andrea: The weird thing about these is that there isn't any cheese, they just call them au gratin?! And I'm not nuts about potatoes usually. Cheese and chocolate, good on the same plate, but not combined :-)
This looks so tasty! I make the same dish with slices of turnips added to the potatos in the summer when I work on a farm.
ReplyDeleteThat dish is one of my favorites for cold weather. I also like the less fattening version made with chicken stock instead of cream.
ReplyDeleteI am now even hungrier than I was a moment ago.... These look amazing!
ReplyDeleteStephanie: I'm sure that's delish, but I must be honest - I can't stand turnips (I have an issue with them :-))
ReplyDeleteBelle: I know. I just can't get with the lite version :-)
Dora: 40 minutes and they can be yours - butter, cream, potatoes, salt, pepper and whatever herb you like...
I always thought there was a "potatoes au gratin," and a "scalloped potatoes."
ReplyDeleteSo did I! And then, when researching I discovered it is not that way. I mean, I know there are potatoes with cheese that might be called gratin, but scalloped potatoes are also known as them.
ReplyDelete