And so this exploration of the lowly potato continues. By rights, 2014 will go down as the Year of the Potato here at A Veggie Venture, going way back to Midsummer when we ate our weight in new potatoes during a long holiday in Finland, Estonia and Sweden. Remember Finnish Summer Potato Salad? Yeah, my ode to Finnish Potatoes.
But until now, I've yet to master a really good scalloped potato, what the French call Potatoes Lyonnaise or a "potato gratin" – and while it's possible, even typical, to go all out out and cheesy with scalloped potatoes, here I wanted something extraordinary and yet extraordinarily simple. These potatoes are, indeed, all about the potatoes, in my dish, sixteen thin-thin layers of russet potatoes enriched with just enough cream to hold them together. They are dramatic on the table and cut into tight squares.
Simple yes but also extraordinary.