Potato Gratin


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We do not go out a lot, but when we do, there is a few places that we enjoyed going for the atmosphere and of course the food.

One of our favorite restaurant is Rick Irwin in Greenville. It has a wonderful ambiance, the restaurant is very cozy and the food always great. When I go there, I always, always order fish. My husband on the other hand, always, always order steak or filet mignon and ….potatoes;-)

Last week, in order to give my in-laws their mother and father day present, we decided to go to Rick Irwin for dinner. Though I was looking for some great food, I really had no clue what i would be eating as I always look for the specials.

My husband on the other hand was already dreaming at the idea of getting his favorite potato dish. It was such a disapointment though when his favorite potato was no longer on the menu: Potato Gratin.

Potato Gratin can be many things, but here it was basically a scalloped potato with a cream base and some old style mustard.

Since he was so “crushed”, I decided that maybe I could make those one night this week. After trying to think what it tasted like, this is the recipe I came up with. It is not Rick Irwin’s, but according to my husband, it tastes just as good and that is good enough for me;-)

Old Style Mustard Potato Gratin:

Ingredients for a casserole dish for 6-8 people:

  • 9 potatoes or 1 1/2 large potatoes per person,
  • for about 8 potatoes you will need 2 -2 1/2 cup of heavy cream,
  • 1/4 cup of the old style Dijon Mustard,
  •  2 tsp to 1/2 tbsp of salt.
  1. Slice the potatoes very thinly.
  2. Place them in the large round mold and cover the mold with the octogonal silpat.
  3. Microwave on high for 8 minutes.
  4. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream, the salt and mustard until it is well mixed.
  5. Place the large round onto a medium perforated sheet.
  6. Place 1/3 of the potatoes in the  large round mold.
  7. Pour 1/3 of the heavy cream  mixture and sprinkle some salt.
  8. Place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the cream.
  9. Bake in an already warm at 400 oven for 30 minutes. The potatoes should melt in your mouth.

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You can also substitute milk to heavy cream.

Bon Appetit and Happy Cooking!!!

Cream of Potato with Truffle Oil and Black Truffle Shavings


This afternoon, my husband and I went to pick our Christmas trees. Thanksgiving has now passed and it is time to get ready for Christmas. Though everything is already set for Christmas ( aisles are filled with Christmas items, and Christmas music is playing everywhere), I am not quite ready for it. It is too warm. 70 degrees outside… And I am not ready for another year to end;-( time passes too fast.

Well since it was getting close to dinner time, the recurrent question was asked once more: What’s for dinner… This time a soup was suggested. Except that the soup is not one that I eat and certainly not that my children would have eaten. So instead of cooking an onion soup, I opted for a Cream of potato. It is easy to do, and you can dress it as you like.  You can make it homey with bacon and Cheddar cheese, or more refine with truffle oil. I had purchased some great olive oils at the Santa Shops a few weeks ago and thought it would be a great occasion to use them. This olive oil company is called Palmetto Olive oil. Co. It is located in Greenville, Sc on 2247 Augusta Street. If you have a chance to go there, please check it out. It is very reasonable and their oils have the best flavors. www.palmettooliveoilco.com

Ingredients: 1 yellow onion, 2 leeks chopped very thinly ( rinse well, and only use the white and light green part of the leeks), 2 lbs or 10 small gold potatoes, 4-5 cups of broth, 2 tbsp of butter, 4 tbsp of truffle oil.

In a large pot, add 2 tbsp of truffle oil and 2 tbsp of butter and cook until it starts sizzling. Add the chopped onion and cook for a minute or 2 on low/ medium temperature. Add the  chopped leeks and cook again for 1-2 minutes. The onion and leeks should not burn or become golden. Add the diced potatoes and sweat them also. Throw in the 4 cups of broth and bring to boil. Lower the temperature and cook for 30 minutes. With a mixer, mix the soup and add 1 more cup of broth if you deem necessary ( I did not..) The soup should be thick but still liquid. Add 2 tbsp of truffle oil and stir well.

To serve, spoon the soup in fancy glasses. I used martini glasses. Drizzle 1 tsp of truffle oil in each glass and shave some of the truffle above the soup ( if you have some.. It can be very expensive.. so it is optional). Et voila!!!

Bon Appetit and Happy Cooking!!!