More unidentifiable objects from the Cornflower kitchen.
No prizes for guessing, but above is a broccoli floret, and top, slices of potato.
I was reading Tara's post from a couple of days ago about the wonderful galette she'd made, and it piqued the appetite so much that I rushed off to the shops intent on following her lead. But there was no Gruyere to be had, so I made pommes dauphinoise instead.
The photographic potential of the humble tattie is a bit limited, I think, so apologies for the surfeit of 'beigeness' in today's pictures (that's why I put in the one with the red pan - just to break the monotony), but the dish is so good and it appeals to the glutton in me such that I couldn't not include it here.
The food processor sliced the potatoes far more thinly than I could, then they had a quick wash to remove excess starch, and were layered in a buttered dish with salt and lots of ...
The gratin recipe I turn to most often (one of Prue Leith's) specifies one clove of garlic. Elizabeth David, in the old salad bowl tradition, talks about rubbing the baking dish with the cut side of a clove. Perhaps my taste buds are insensitive, but such mingy quantities won't do for me so I put in lots.
Pour over a generous quantity of double cream (as with the garlic, I'm not of the ascetic 'milk and single cream mixture' school) and then bake. It can have a couple of hours at a low heat, or forty minutes at a higher one if that's all the time you have, and when it's golden brown and bubbling and the potatoes are skewer-done, take it out and eat it for the sake of self-indulgence.
We had it with chicken which of course is similarly coloured, so here's some more non-beige broccoli to finish:
