Tuesday Night Gratin

er, I'm a bit behind on this one. On Tuesday night I made another potato-celery root gratin, this time sticking more or less to the potato gratin recipe in How to Cook Meat (well, I added sauteed onions and bacon).

This turned out very well: getting the quantities right and pre-boiling the potatoes in the milk/cream mixture actually really helps (imagine that!). The one problem is that the pre-boiling technique precludes getting nice layers in the gratin dish. Oh well.

We had the gratin with the leftover ribeye with parsley/sherry sauce and figs from Monday night.