Magical Gratin Dauphinois and A Book Review

I just finished listening to Wizard of Most Wicked Ways by Charlie N. Holmberg.  This is the 4th book in the Whimbrel House Novels.  I enjoyed it, however, it was my least favorite of the series. I'm anxious for the next book so I can see if all turns out well for these lovable characters.

This story picks up several years after the last one finished.  Merritt and Hulda are raising a family, as are their neighbors, employees, and friends, Beth and Baptiste.  Owein, formerly a house in the first book, then a dog in the 2nd book, and finally back in a body in the third book, has signed a marriage contract to help preserve and strengthen the magic genetics that are fading from the world. 

Unfortunately, Owein, is very attracted to a Druid, Fallon, who has been living on his island and barely remembers the young girl to whom he is betrothed.  That turns out to be a minor problem when Silas Hogwood, thought long dead, suddenly reappears in the body of another man seeking revenge for his death at the hands of the residents of Whimbrel House.

Before those problems arose, life was mundane and happy.  The biggest problem was Baptiste being unable to get the proper heat in the oven to cook his Gratin Dauphinois.  I love Gratin, so I was inspired to make one after reading this novel.

Here are my reviews of the first three novels and the recipes inspired by them.  

• Enchanted BBQ Venison Casserole from Keeper of Enchanted Rooms.
• Rabbit Stew from Heir of Uncertain Magic
• Pork Chops in Creamy Mushroom Sauce from Boy of Chaotic Making

If you enjoy whimsical, fantastical reads that you can read along with the young people in your life, you will enjoy this series.

Of course, even if this book isn't your cup of tea, these potatoes will surely please.  Russet potatoes, thinly sliced and layered with onion, Fontina cheese, and light cream, are baked until tender and a gorgeous, golden brown.  I substituted Fontina cheese for the more traditional Gruyere with wonderful results.

I am sharing this post over at Foodies Read.  Stop by and see what the other Foodies are reading this month.

Yield: 6 servings

Author: Wendy Klik

Gratin Dauphinois

Russet potatoes, thinly sliced and layered with onion, Fontina cheese, and light cream, are baked until tender and a gorgeous, golden brown.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

• 5 Russet potatoes, peeled and thinly sliced
• 1/2 Vidalia onion, thinly sliced
• 8 oz. Fontina Cheese, shredded
• salt and pepper, to taste
• 1 1/2 c. light cream
• softened butter for baking pan

Instructions

1. Layer 1/3 of the potatoes and onions on the bottom of an 8" square baking pan that has been rubbed with softened butter. Season with salt and pepper, top with 1/3 of the cheese.
2. Repeat these layers twice more. Pour the cream over the potatoes and cover with foil, tenting to not touch the cheese on top.
3. Bake in a preheated 350* oven for 1 hour. Remove foil and continue to bake for another 30 minutes, until the top is golden brown and the potatoes are easily pierced with a fork.

Nutrition Facts

Calories

477

Fat (grams)

31 g

Sat. Fat (grams)

19 g

Carbs (grams)

37 g

Fiber (grams)

3 g

Net carbs

34 g

Sugar (grams)

3 g

Protein (grams)

15 g

Sodium (milligrams)

371 mg

Cholesterol (grams)

112 mg

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