Wednesday, March 18, 2009

Potato Dauphinoise

Oh my god. These were just so delicious, almost obscenely so and they look beautiful as well. Here you can see John lurking for scrap while Darrin cuts them into perfect little rounds to go with our lamb main. Key to getting these right was using a mandolin to cut the potato into precise and perfectly even slices that would stick together and cook evenly.

Just look at them! If you are not drooling over these then I don't think you should be reading a food blog.