Saturday, December 14, 2002
choose your style: neoclassical | blue | modern | nouveau


Take a few potatoes. Yukon Golds work great. Wash 'em. Slice them very thin, with your handy mandoline or your favorite Popeil product. Toss them in a big bowl with a couple of tablespoons of good olive oil, some thyme, maybe some rosemary.

Get out your tart pan. (Don't have one? I didn't, either. Back of your local kitchen store. Even the good ones are cheap. $5-10 tops) Arrange the potatoes on the bottom, overlapping, to form a nice layer. Salt well.

Grate some cheese over these. You'll need about 3 oz in all. A nice French gruyere works really well here; I also tried an cave-aged Swiss gruyere, but the French was better.

Now, add another layer of potatoes. Salt. Cheese. Keep going. Three layers is probably good.

Bake at 400F (200C) for about 45 minutes, until nice and brown on top. Let it cool for 15 minutes. Remove from pan; marvel at how easily it leaves your new tart pan, and how nice it looks. Serve with a sauteed veal scallop and some wild mushrooms and a nice country white.