Thursday, January 12, 2012

Gratin Parmentier

I just picked up a copy of Jacques Pepin's "Essential Pepin".  I love it.  It's like "Joy of Cooking" for French food in the American market.  My first try was a recipe for leftover beef.  Even Robbie ate the potatoes...laced with eggs, cream and Gruyere cheese!  It was like a heavy souffle on top of beef stew.  Highly recommended.

Then there were potato leftovers.  I put them into a smaller gratin dish.  It looks lovely.

Great flavor.  Can't wait to try more recipes from the book!

Happy Eating!