Both Savoy cabbage andPommes Dauphinoise are things we often make and have established recipes for, but in the spirit of the year’s food exploration I closely followed the recipe as dictated by Mr Blanc – he should know, after all.
A mandolin would have been useful for prepping the pommes, but I resorted to a knife and did a good job of getting the apparently crucial, exact, and uniform, 2mm slices which went into a pan with boiling milk and simmered for 8 minutes. It was then seasoned and a large amount of grated Gruyere cheese and grated nutmeg thrown in before the lot was placed into an oven dish and cooked for another 25 minutes.
Unlike our usual recipe for Pommes Dauphinoise, there wasn’t much garlic – according to the recipe, rubbing clove of garlic on the oven dish was sufficient (hmm…).
To go along with the above, I fried some chopped garlic, bacon, salami and shallots and then added some chopped cabbage and some water, adding a lid for the cabbage to steam for a few minutes.
Mrs M scored it 7.5 out of 10 (possibly in revenge for my score of yesterday, i suspect!)