I don't know about you, but for me, gratin dauphinois was a dish that really challenged me! 😅It took me quite a while to find a recipe that was creamy but not mushy, not too dry or too runny, and full of flavor!I've finally found it, and of course, I'm excited to share this discovery with you right away. 😋I was inspired by several recipes and my own trial and error to get to this result, which I hope will bring you as much satisfaction as it did for me.

I never measure,but I gave some measurements. But use ingredients to your liking

When in Spain on a buisness trip my husband was taken out to dinner at many great restaurant's. One dish that was on every menu was a potato dish called potatoes bravas. Each restaurant had its own version, but all consisted of fried potatoes served with a creamy tomato type sauce. This is my version of it.

I was raised in Philadelphia. These tasty little treats were made by my Irish grandmother every year for St. Patrick's Day.

A delicious side for any meal.

This recipe is simple and easy, but the result is amazing. It pairs perfectly with roasted meat, which is the traditional way to serve it in France. It's a dish to impress your guests and is perfect for Mother's Day!

So very delicious just a bit on the good salty side.

My nephew dubbed these potatoes ‘special potatoes’ 30 years ago. Every time he came to my house, this is what he wanted with supper. I’m still making them. It came out of stewed potatoes. When I want something similar to the center of a baked potato, but don’t want to wait that long to bake it, I make these. Use a thin skinned potato that you don’t have to peel or peel your potatoes. It’s up to you!