Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare in the 1950's at his restaurant in Southwest France. This simple recipe should be a part of every home cook's repertoire.
I have a confession to make: I'm not the biggest potato fan. But this recipe gets me every time. Thin slices of potato smothered in creamy, delicious Gruyère cheese — there's no way that could be bad. Serve this as the perfect fall side dish (my family even gives it a spot on the Thanksgiving menu).
Click here to see Potato Recipes That Aren't Boring.
Click here for more of the 101 Best Slow Cooker Recipes
This is pure comfort food, and so easy to make. You can assemble it on a Sunday night and then bake it on a busy Monday evening for a quick side dish. If you are making the casserole ahead, be sure to rinse the potatoes in cold water to prevent them from turning color. The last time I made these scalloped potatoes we had about a cupful left over. The next day I put it into the blender with some broth and milk and whirled them into a delicious cheesy, smooth potato soup!
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
Click here to see 15 Classic Comforting Foods
Scalloped Potatoes microwave45 medium potatoes1/4 cup chopped onions11/2 cups milk1 tablespoon flour1 teaspoon salt1 cup grated cheddar cheesePeel and thinly slice potatoes and arrange in a 3quart glasscasserole. Sprinkle on flour, salt, and ...