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!