This recipe feels authoritative. Not experimental, not “here’s a quick stab at it“.
More “this is how you make a pomme dauphinoise“. From the wording, including story of it being something he made tens of each and every day as a young chef, to the clear instructions and most importantly in the tasting… Absolutely wonderful, savoury and fudgey.
I suppose I wonder if a more roast potato-esque brittle crisp could be achieved on top rather than the slightly firm thing here. A little more fat on top, or perhaps a parboiled layer just for the top.. But it’s still extremely good and not in the least detrimental.
From Nigel Slater (I forget the book right this second).