Tender sweet peas, braised lettuce, salty ham and a little butter: classic French peas (petits pois à la française) are the kind of side dish that quietly steals the show. They’re ready in about 30 minutes, in one pan. They work perfectly with frozen peas all year round, and taste far more elegant than the effort involved.
Gratin dauphinois is a classic French potato gratin from the Dauphiné region, made with thinly sliced potatoes baked slowly in cream and milk, with a hint of garlic and nutmeg. My version simmers the potatoes in the dairy first, so they turn out creamy and tender. It also reheats beautifully, which makes it one of the easiest sides to get ahead of for Thanksgiving, Christmas or New Year’s Eve. Potatoes, milk, cream and a touch of seasoning: this Classic French Gratin Dauphinois is proof that French cuisine doesn’t have to …
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