The French Autumn Companion: Your Guide to Hosting a Cozy, French-Inspired Dinner Party-Part 2

GRATIN DAUPHINOIS

• Servings: 6

• Preparation Time: 20 minutes

• Cooking Time: 1 hour 30 minutes

• Total Time: 1 hour 50 minutes

• Ingredients:

  • 2.5 lb (1.2 kg) potatoes, thinly sliced

  • 2 cups (480 ml) heavy cream

  • 1 cup (240 ml) whole milk

  • 2 cloves garlic, minced

  • 2 tbsp unsalted butter

  • 1 tsp ground nutmeg

  • Salt and pepper, to taste

  • 1/2 cup (60 g) grated Gruyère cheese (optional)

Instructions:

1. Preheat the oven to 160°C/325°F.

2. Butter a baking dish and rub the minced garlic all over the base and sides.

3. Layer the sliced potatoes in the dish, seasoning each layer with salt, pepper, and nutmeg.

4. In a saucepan, heat the cream and milk until warm. Pour over the potatoes, ensuring they are fully covered.

5. Dot with butter and bake for 1.5 hours until the potatoes are tender and the top is golden.

6. If using Gruyère, sprinkle it on top in the last 15 minutes of baking for a cheesy crust.

RATATOUILLE

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 1 hour

• Total Time: 1 hour 15 minutes

• Ingredients:

  • 1 large eggplant, diced

  • 2 zucchinis, sliced

  • 1 bell pepper, sliced

  • 2 tomatoes, chopped

  • 1 onion, sliced

  • 3 cloves garlic, minced

  • 2 tbsp olive oil

  • 1 tsp herbes de Provence

  • Salt and pepper, to taste

  • Fresh basil for garnish

Instructions:

1. Preheat the oven to 180°C/350°F.

2. In a large baking dish, toss the eggplant, zucchini, bell pepper, tomatoes, and onion with olive oil, garlic, herbes de Provence, salt, and pepper.

3. Roast the vegetables for about 1 hour, stirring occasionally, until tender and caramelized.

4. Garnish with fresh basil before serving

TARTE TATIN

• Servings: 8

• Preparation Time: 20 minutes

• Cooking Time: 40 minutes

• Total Time: 1 hour

• Ingredients:

  • 8 medium apples (Granny Smith or Golden Delicious), peeled, cored, and halved

  • 1 cup (200 g) granulated sugar

  • 4 tbsp unsalted butter

  • 1 sheet puff pastry

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 190°C/375°F.

2. In a cast-iron skillet, melt the butter and sugar over medium heat, stirring until caramel forms.

3. Arrange the apple halves in the caramel, cut side up, and cook for 10-15 minutes, basting with the caramel.

4. Sprinkle with cinnamon and nutmeg, then place the puff pastry over the apples, tucking in the edges.

5. Bake for 25 minutes, until the pastry is golden and crisp.

6. Allow to cool for 5 minutes, then carefully invert the tart onto a plate.

CRÈME BRÛLÉE

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 45 minutes

• Total Time: 1 hour (plus 2 hours for chilling)

• Ingredients:

  • 2 cups (480 ml) heavy cream

  • 5 large egg yolks

  • 1/2 cup (100 g) granulated sugar

  • 1 tsp vanilla extract

  • 1/4 cup (50 g) sugar for caramelizing

Instructions:

1. Preheat the oven to 160°C/325°F.

2. In a saucepan, heat the cream until just simmering.

3. In a bowl, whisk the egg yolks with the sugar and vanilla until smooth. Slowly add the warm cream while whisking.

4. Pour the mixture into ramekins, place them in a baking dish, and fill the dish with hot water halfway up the sides of the ramekins.

5. Bake for 40-45 minutes, until just set.

6. Cool, then refrigerate for at least 2 hours.

7. Before serving, sprinkle sugar over each crème brûlée and caramelize with a kitchen torch.