Hey there everyone. Yes, after a short sabbatical over the winter, I must dust off the recipes for Paris-Roubaix. How can I not? While this race is epic, our efforts in the kitchen don't have to be to create a wonderfully delicious and filling French dish.
This gratin is from the cookbook The Vegetarian Bistro: 250 Authentic French Regional Recipes. And, yes, it's seriously easy to make with a great payoff. Gather some mushrooms, throw in some "spirits" and you've got a nice earthy dish with some cheesy good pasta.
I would be remiss if I didn't mention that this recipe is road tested and approved by PdC's own Sui Juris. I cooked the gratin and had just placed it on top of the stove. Sui returned from his own Paris-Roubaix through the potholed streets of DC, entered our house, and immediately remarked, "Oh, something smells good." And, he soon discovered that it was indeed good...a perfect "end of ride" meal.