I love Potatoes, humble, don't think twice about it potatoes. I especially love potatoes gratin with cream and cheese. However, sometimes that gratin just doesn't turn out the way you had hoped, not salted enough, the milk separates (but i used cream!!) etc. Over time, i developed this dish based off of Todd Coleman's potato gratin recipe using the method of par cooking your potatoes in liquid before dishing and baking. These herbed, cheesed potatoes don't actually end up using the cooking liquid once in the oven but are infused by the flavors before layering in the casserole dish. Play around with the flavorings and use any type of herbs you desire, add mustard, cayenne...a little sliced fennel thrown in is also nice, whatever you may be feeling at the time or have on hand in the fridge!

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