Potatoes Gratin w/dill & gruyere by david spottiswood

Cheddar scalloped POTATO gratin simile DAUPHINOIS by Foodessa

Very high in flavour...very high on calorie reduction too! I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées! After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King…

FRENCH POTATOES by Phyllis Munro

I love this simple recipe. The smell of the fresh thyme reminds me of spring when they are cooking. These potatoes are also wonderful served with beef filets. Enjoy!

Potato and Sweet Potato au Gratin with Herbs by Nancy Miyasaki

This is not the lightest recipe I've made, but it's a real treat when you are having guests and want to splurge. I love the flavor and color combination of the sweet and gold potatoes. It's a wonderful twist on a classic French standby.

Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

braised leeks ala julia child by Chez la mere

Mushroom, Tomato, and White Bean Ragout by Nancy Miyasaki

This is a delicious companion to grilled fish, steak or chicken. It is beautiful, healthy, and flavorful.

Bechamel Sauce by Chef Smith

* Béchamel sauce is delightful enough to use on its own to accent fish, poultry, eggs and vegetables, but it’s the derivative sauces made from the béchamel sauce that can really tantalize the taste buds, as well as get the creative juices flowing. One of the most common sauces derived from béchamel is the simple addition of cream. The…

Sauteed Spinach with Garlic by John Spottiswood

This is a delicious and healthy dish that takes 5 minutes to make and goes with almost anything--asian, mediterranean or american. Barefoot Contessa has a similar recipe but adds butter and extra salt. You don't need that, but can add if you like. Fresh spinach is much better than frozen in this dish.

Buttered Brussels Sprouts by Amanda Natividad

Brussels sprouts get a bad rap. Opponents of the vegetable swear it tastes like metal. Or worse, like feet. But when coated with the right vinaigrette, flash fried, or sautéed, Brussels sprouts have a complex richness, an earthy savoriness that fills your mouth. There’s nothing like it.

Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Dauphinoise Potatoes

Corn Fondue by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.

Potatoes With Parsley and Garlic - Pommes Parsillade by John Spottiswood

These are the fantastic potatoes you've probably had in a french bistro...the ones that weren't pommes frites (french fries). They are best served immediately when the crisp exterior contrasts so nicely with the warm, soft interior. We served these with a lentils and sausage recipe that I will post shortly. The combination was…

Mornay Sauce by Walter Sandsquish

The French cheese sauce, prepared in a microwave.

Cheese and Potato Nests by Chez la mere

courtesy: the little paris kitchen by rachel khoo