Pommes Dauphinoise | Food52 + Le Cordon Bleu

For a lighter gratin that doesn't need to wait for winter, layer potatoes and carrots with parmesan and lots of fresh thyme and use chicken stock as your liquid. SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
READ FULL ARTICLE HERE ►► f52.co/2JPb4ik
INGREDIENT LIST (Serves 4)
2 garlic cloves, peeled and crushed
2 tablespoons unsalted butter, at room temperature
1 cup chicken stock (homemade or low sodium)
1 sprig of thyme, plus 3/4 teaspoon chopped thyme leaves
Kosher salt and freshly ground pepper, to taste
4 extra-large carrots
6 medium Yukon gold potatoes
1 cup Parmesan, grated
FULL RECIPE HERE ►► f52.co/2s2Egrh
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[@icecreamforever]

Errrrrrr..... isn’t this just Boulangère potatoes?

[@dinner-at-the-diner]

wait. she doesn't say how to make this. Shouldn't this be a cooking video?

[@CraigTulloch]

It is a cooking video just not a very good one.

[@silkysilk7182]

I guess we are going off side notes and pictures

[@stephenhoardjr384]

Awesome video 😁