I may have cracked a genius code! I think many of us have made au gratin potatoes, cooked them for hours, and still found they’re not quite tender enough to eat. I’m absolutely giving myself away when I say I’ve done this many times. The urge to skip par cooking the potatoes is always stronger than my absolute knowledge they will not bake in time for dinner.

When I set out to make these beautiful potatoes for you, in all honestly, I was dreading the cooking of the thin slices. I do have a recipe I love for dauphinoise potatoes (potatoes cooked in cream) wherein I simmer the sliced potatoes in the cream and milk before I add them to the baking dish. But while I was slicing the potatoes for this recipe, something incredible happened. I thought, Danielle, what if you steamed the potatoes with a bit of water in the pan? 

I had to try it. So, before any cream hit these spuds I baked them with just one cup of water, and the result was GENIUS. The potatoes were fork-tender in some areas and a bit al dente in others but perfectly ready for cream! The oven did all the work! I didn’t have to boil anything!

These potatoes are not only delicious, but they are also easy, and they make all your French dreams come true! Happy cooking!