My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Sunday, July 11, 2010

Pommes de Terre Mont d' Or

Okay, my French is terrible also. Since the movie Julie and Julia everyone is cooking from Julia Child's cookbooks. This is a fabulous, easy potato souffle', sort of, recipe from Julia and Jacques Cooking at Home. Use leftover mashed potatoes to make this golden gratin - crusty on the outside, light and fluffy on the inside. Whipping in an extra egg will make it rise higher. Serve as an accompaniment to any beef dish.

Pommes de Terre Mont d' Or
4 Servings
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4 cups mashed potatoes, left over or fresh
3 large eggs
2/3 cup grated Gruyere or Swiss cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Butter a shallow baking dish or casserole.

Put the potatoes in the work bowl of a food processor, then add the eggs, about 1/2 cup of the grated cheese, and salt and pepper. Process briefly, about 10 seconds, to whip all the ingredients together.

Scoop the potatoes into the prepared gratin dish and smooth with a rubber spatula. Scatter the remaining cheese over the top and place on a baking sheet (in case of spills) in the lower part of the oven.

Bake about 30 to 35 minutes, until the top of the gratin is crusty and golden.

See, French cooking is a snap!

1 comment:

  1. After watching "Julie & Julie," my daughter & I checked the Julia & Jacques book out of the library. We planned to make several of the recipes. We renewed the book and finally returned it, and I don't think the book ever made it into the kitchen. I'll show her this post and maybe we will finally make one of Julia's recipes. This sounds great!


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