Tags
chicken stock, fines herbes, garlic granules, Gruyère cheese, Idaho Russet potatoes, olive oil, onion, Sweet Potatoes, Yukon Gold potatoes
Most people I know enjoy scalloped potatoes, or pommes au gratin. They are creamy, cheesy and a great company dish. Sometimes, The Goddess, thinks less, is more. She want to really taste the potatoes, cut the richness (steak or duck doesn’t really need extra richness, do they?) and still have a comforting, delicious, make-ahead side dish…this is the solution. Continue reading
I haven’t cooked a veal breast in years. The last one I made was stuffed and it was good, but…. Well, let’s put it this way, it didn’t make my taste buds do cartwheels. This one, which is based on Jacques Pépin’s recipe, does! 
Goddess Cooks 