This week’s recipe can be found on page 211 of David Lebovitz’ book, My Paris Kitchen.
David calls this dish comfort food (but he is never comfortable with that term!) This dish came at a great time. I am trying to plan Thanksgiving meal and planning a potato dish that all would like, but is a little different from the traditional mashed potato.
You start by putting unpeeled garlic cloves in a piece of aluminum foil, drizzle with a small amount of olive oil and roast for 45 minutes. Then you remove the garlic from the skins and mash in a saucepan with a few spoonfuls of the cream to make a paste.
The potatoes are then peeled and slice and layered in a baking dish with blue cheese and chives. After all the layers are done, the dish is then covered with the cream mixture with the garlic. Season all of this with salt and pepper.
Place the dish on a tin foil lined baking sheet and bake for one hour.
While David says the potatoes should be cut at 1/4 inch, I feel this is too thick. I cut my potatoes very thin and still found they were not cooked enough. The sauce is wonderful and if the potatoes were a little thinner, this would have been the perfect dish. The flavors went together very well and now that I know how thick to slice the potatoes, this may very well be the potato dish for thanksgiving after all!
Please check out https://cookthebookfridays.wordpress.com and see how everyone else did with this dish.