This is what I got to wake up to every morning at the home of our friends in Germany.

                I was perfectly happy and content in that space.

One evening, while sitting in the conservatory, we were treated to Maria playing her saxophone.  Another evening, Maria and her flute instructor of many years serenaded us with Brahms and Handel duets.

When sitting outdoors I was surrounded by roses.  Maria and Dieter have over 150 rose bushes in their yard!

This is what I passed, stepping out of my bedroom every morning.

Maria served DELICIOUS meals and Dieter baked desserts daily.  One thing my daughter immediately asked for on our return was Maria's potato gratin.  I'm posting Patricia Wells' recipe for Gratin Dauphinois.  Maria, I believe, only used about a cup of heavy cream and none of the whole milk used in this recipe.  Also, what made Maria's potatoes so wonderful was the generous addition of French olive oil.  She poured some oil onto the bottom of the dish, layered potatoes, poured on the heavy cream and then more olive oil, finishing with a good sprinkling of Swiss Emmanthal cheese.  What kept me taking spoonful after spoonful of Maria's potatoes was the incredible taste of the olive oil.  Maria said she used her everyday oil instead of the "good stuff" that she saves for vinaigrettes.  Well, Maria's everyday French olive oil is what I would compare to the best olive oil in my kitchen.  If you decide to make the potato gratin as Maria did and use oil in this recipe (and eliminate the milk), try to use the most flavorful oil you have. 

                                   GRATIN DAUPHINOIS
                   (from Patricia Wells at Home in Provence)

1 plump, fresh garlic clove, peeled and halved
2 pounds firm-fleshed potatoes, peeled and sliced very thin (I used Yukon Gold)
4 ounces Swiss Gruyere cheese, freshly grated (or Emmanthal)
2 cups whole milk
1/2 cup heavy cream
Sea salt and freshly ground black pepper to taste

1.  Preheat the oven to 375 degrees.
2.  Rub the inside of the baking dish with garlic
3.  In a large bowl, combine the potatoes, 3/4 of the cheese, the milk, cream, salt, and pepper.  Mix well.  Spoon the mixture into the baking dish, pouring the liquid over the potatoes.  Sprinkle with the remaining cheese.
4.  Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp and golden, about 1 hour and 15 minutes. 

                   CURRIED CHICKEN AND BROCCOLI GRATIN

2 Tbsp. canola oil
2 cloves of garlic, minced
1/4 tsp. dried hot red pepper flakes
1 head of broccoli flowerets, cut into 3/4-inch pieces.
3 cups chopped poached or roasted chicken
5 Tbsp. unsalted butter
1 1/2 tsp. curry powder
4 Tbsp. flour
1 can chicken broth
1/3 cup thinly sliced scallions
1/2 cup fresh bread crumbs
1/3 cup grated Parmesan
1/4 cup sliced almonds

1.  In a large heavy skillet, heat the oil over moderate heat until it is hot but not smoking.  Add the garlic and red pepper flakes, and cook the mixture, stirring for 15 seconds, or until it is fragrant.  Add the broccoli and saute' over moderately high heat, stirring for 1 minute.  Add 1/3 cups water and cook the broccoli, covered, for 4 minutes, or until it is crisp-tender.  In a large bowl, toss the broccoli mixture with the chicken.
2.  In a heavy saucepan melt the butter.  Add the curry powder and stir for one minute.  Mix in the 4 Tbsp. flour and then slowly stir in the can of chicken broth.  Continue to stir over medium heat until thickened slightly.  Pour over the broccoli and chicken and mix gently.  Add the scallions and turn into a lightly greased gratin dish. 
3.  In a small bowl combine the bread crumbs and grated Parmesan.  Distribute evenly over the broccoli and chicken.  Scatter the almonds on top.  Bake in a preheated 425 degree oven for 25 minutes, or until golden brown.

             Served above with a sweet potato-carrot puree.

I make gratins frequently for dinner.  I love the brown crustiness that develops on top from the bread crumbs, cheese or butter, and occasionally nuts, that are combined and sprinkled over the filling before baking.  This cauliflower-broccoli gratin is a great accompaniment to a roasted chicken or grilled steak, but I am also completely satisfied eating this gratin as the main dish along with sauteed apples and a loaf of bread.

Cauliflower is low in fat, high in fiber, folate and vitamin C, and shares with broccoli cancer-fighting properties.











               Cauliflower at produce market on rue Montorgueil, Paris.

                               Cauliflower & Broccoli Gratin
         (adapted from Irresistible Cheese Dishes by Laura Chenel)

1 large head cauliflower florets
1 large head broccoli florets
1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1/8 tsp. crushed red pepper
1/2 pound sharp Cheddar cheese, grated
1/4 cup Nicoise or Kalamata olives, coarsely-chopped
1 cup bread crumbs
Salt & freshly-ground pepper

*  Preheat the oven to 400 degrees.  Butter a shallow 2-quart baking dish.  Cook cauliflower and broccoli in a large pan of salted, boiling water until crisp-tender.  Drain thoroughly. 
   In a large skillet, heat 2 T. of the oil.  Add the garlic and crushed red pepper and cook until just fragrant.  Off the heat, add the cauliflower and broccoli and toss.  Add half of the cheese and the olives and toss to combine.  Transfer to the gratin dish and sprinkle with the remaining cheese.
   In a small bowl, combine the crumbs with the remaining olive oil; season with salt and pepper.  Sprinkle the crumbs over the cheese.  Bake in the upper third of the oven for about 12 minutes, or until the crumbs are brown.