Just came back from Paris and had this delicate and delicious dish twice. I can try to recreate it as best I can, but am wondering if anyone out there might have a recipe for it. Sigh – was so fantastic.
This classic gratin dish was developed by Akhtar Nawab and does wonders without overloading on cream or cheese. It makes for a hearty side to go with a flavorful autumnal-spiced protein such as turkey or roasted chicken.
Mark Scarbrough, coauthor of Goat: Meat, Milk, Cheese, shares an idea for a quick, delicious, simple dessert with a goaty tang—you just need goat cheese, chocolate, maple syrup, and cocoa. (Here's Mark's recipe for chèvre truffles from Goat: Meat, Milk, Cheese.)
To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.