Julia Child's potato gratin combines layers of potatoes with a creamy sauce and plenty of cheese, incorporating tinned anchovies for a distinct flavor. Anchovies serve as a key ingredient in many French dishes, providing umami and richness to sauces and stews. Child's recipe blends anchovies with olive oil, garlic, and herbs de Provence, resulting in a flavorful paste. This paste is applied between potato layers, finished with grated cheese. Using oil-packed tinned anchovies maximizes flavor and complements earthy ingredients beautifully.
Julia Child’s potato gratin recipe features tinned anchovies, adding an unmistakably French flavor by transforming a tin of anchovies into an umami-rich layer.
Using oil-packed tinned anchovies in sauces and pastes enhances the flavor of dishes, complementing the earthy potatoes and creamy sauces effectively.
Tinned anchovies serve as a key ingredient in French cuisine, often breaking down in warm pans to provide deep, savory tastes in dishes.
Julia Child blends anchovies with olive oil, garlic, and herbs de Provence into a paste for her Provençal potato au gratin.
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