I've been cooking with potatoes quite a bit these days. That's no accident - potatoes are what we've all been using in class to practice our knife skills. Rather than tossing away perfectly good potato, why not put it to good use? And speaking of class, that's where I learned about dauphinoise potatoes, the delicious dish you see here. It's similar to scalloped or au gratin potatoes, but a bit richer and made specifically using Gruyere cheese. It's fairly simple, doesn't use a ton of ingredients, and is incredibly tasty, so give it a shot!
