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	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…	3 votes 2 reviews 1 comment 12553 views
	Sauce Diable by Roland Passot Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms	2 votes 1 review 11536 views
	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…	2 votes 1 review 1 comment 4504 views
	Dauphinoise Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Dauphinoise Potatoes	1 vote 3896 views
	Corn Fondue by Roland Passot Serve with my Roasted Loch Duart Salmon with Chantereele Mushrooms.	1 vote 7723 views
	Cheese and Potato Nests by Chez la mere courtesy: the little paris kitchen by rachel khoo	1 vote 2584 views
	Italo Provencal Sausage Vegetable Tian by Foodessa Mild Italian sausage blending with caramelized onions house a vegetable tian. Yellow zucchini and ripe, luscious plum tomatoes welcome a drizzle of rich olive oil. For a detailed post...refer to: http://www.foodessa.com/2016/08/italo-provencal-sausage-vegetable-tian.html	1 vote 3345 views
	Sauce Mornay by Chef Smith * A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…	1 vote 1591 views
	Cauliflower gratin with Hazelnuts by Chez la mere courtesy Choc & Zucc	1 vote 2699 views
	Simple to Make, Very Versatile and Deliciously Skinny, Roasted Ratatouille by Skinny Kitchen with Nancy Fox Rata­touille is a sim­ple and healthy veg­etable dish usu­ally loaded with suc­cu­lent Mediter­ranean veg­eta­bles. We love how many ways to serve this glo­ri­ous veg­etable dish. Once roasted, you can scram­ble with eggs, stuff a baked potato or serve…	1 vote 3697 views
	gnocchi parisian by Chez la mere These very tasty gnocchi are made with pâte à choux—the same dough used for profiteroles, cream puffs and éclairs—that is poached and then baked. You don't need a light hand to make these, as you do for other forms of gnocchi; in fact, the dough comes together quickly in a saucepan and requires vigorous stirring.	1 vote 2842 views
	Potato puree by CHEF ASHRAF ABD ALEEM ELKHARBOTLY Potato puree	1 vote 2048 views