Dinner last night.

Last night I made a special dinner for Sarah to celebrate the start of her new job.  Knowing that she would be tired after a long first day nothing said Mmmm Mmmm more than a french bristro -esque dinner.  Grilled beef tenderloin, topped with a grilled onion compound butter, gratin dauphinois and a petite salad of baby arugula, red onion, cherry tomatoes, aged Parmesan and truffle oil.


Eric's Gratin Dauphinois (French Scalloped Potatoes)


8 Yukon Gold potatoes, peeled and cut into 1/4 inch slices
2 cups heavy cream
5 garlic cloves, crushed 
1 sprig of thyme
1 sprig of rosemary
1 sprig of parsley
salt and pepper to taste
freshly ground nutmeg
1 tbsp butter
5 ounces grated Gruyere cheese


Preheat the oven to 350 degrees Fahrenheit.  Place the potatoes in a large pot and add the cream, garlic and herbs.  Season with salt pepper and nutmeg.  Bring to a boil, then reduce to a simmer.  After 10 minutes of simmering, remove from heat and discard the garlic and herbs.


Butter the inside of a gratin dish.  Transfer the Potatoes and cream to the gratin dish and sprinkle the top of the potatoes with the Gruyere cheese.  Cook in the oven for 40 minutes, or until the mixture is brown and bubbly.  Remove from oven and let rest for 10 minute before serving.