● Members
French
Buttery Ratatouille in Red Wine
A Buttery Ratatouille, the kind of plate you make on a quiet evening, and served in Red Wine.
French
Free recipe
Herbed Gratin Dauphinois with Gruyere
A Herbed Gratin Dauphinois, deeply savory and worth the wait, and served with Gruyere.
Ingredients
What you'll need
- 1 lb gratin dauphinois
- 1 lb unsalted butter
- a pinch shallot
- 4 oz fresh thyme
- 1/4 cup dry white wine
- 2 tbsp kosher salt
- 1 cup cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Season the gratin dauphinois generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the gratin dauphinois and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
More French
● Members
Free
French
Wine-Braised Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: deeply savory and worth the wait, then finished and Pearl Onions.
● Members
French
Classic Duck Confit with Herbs de Provence
Deeply satisfying Duck Confit with Herbs de Provence, balanced between sweet, salt and heat.
● Members
French
Slow-Braised French Onion Soup with Herbs de Provence
Our French Onion Soup leans on unsalted butter and patience: built on a slow, honest base, then finished with Herbs de Provence.