Comfort Food – recipe for Gratin Dauphinois (or Scalloped Potatoes)

Cheese and carbs – the ultimate comfort combination!

Closed for Flu

I have flu.  Not to accuse anyone but …. my daughter got sick on Dec 30th.  I came back to France on Jan 3 and got sick on Friday and seem to be getting sicker every day.  I actually had to put an auto responder message on my e-mail yesterday saying that I just can’t reply right now.  Today it’ll be a phone greeting.  Having talked to about 8 people who have or have had flu over Christmas I figure I’m probably out of commission for at least the rest of this week, maybe longer.  I’m thinking about hanging a yellow flag out of the window.

What has this got to do with comfort food you ask …

Comfort Food

My ultimate comfort food is Kraft Dinner – I think you have to be Canadian to get the reference.  It’s sort of chemical macaroni and cheese.  Poor university students used to live on it.  Last night I went to the cupboard to get a box from my emergency supply – flu is a definite reason for comfort food – and there was none! 

This morning I saw a recipe for Gratin Dauphinois on Why Travel to France.  It sounds like comfort food to me. Potatoes, cream, butter, cheese, the essential food groups – carbs and fat.  Really it’s pretty much a recipe for Scalloped Potatoes. 

Recipe for Gratin Dauphinois or Scalloped Potatoes

Grain Dauphinoise from Chefs.com

2 oz. butter (56 grams or half a stick of butter)
1-3/4 lbs. potatoes, sliced (.8 kg or about 5 medium sized potatoes)
salt and pepper
1/4 lb. cheddar cheese, grated (about 113 grams)
1 egg
1-1/4 cups carton single cream (295 ml)
Instructions
Use half the butter to thickly grease an ovenproof dish.
Cover the base with a layer of potato slices.
Sprinkle with salt, pepper and cheese.
Repeat the layers, finishing with potato and
reserving the last layer of cheese.
Whisk the egg and cream together.
Pour over the top and dot with the remaining butter and cheese.
Bake in a preheated temperature 375°F (195° C) oven for 1 hour.
If necessary, brown under a preheated grill.
Serve immediately. Serves 6.

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When I was a kid my mother used to make this.  She’d add a thinly sliced onion and some chopped ham and it would be the main dish for supper. 

It’s very similar to Tartiflette

I have often relied on the comfort food of strangers.  Stay healthy!

About Sam

Sam started Aude France as a companion site to her real estate site Aude France Property so that she could have a place to write about life in the Aude.

Now that she’s in Canada she writes about things that can affect owners and buyers in the Aude – or anything that strikes her fancy.

On Pinterest you can find her by searching for Sam Mooney or clicking this link

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