Adapted from Simon Hopkinson's recipe for Gratin de Jabron, this bistro dish is the perfect accompaniment to roasted meats, or a steak dinner. The butter and cream (clearly this is not a low fat recipe,) infused with garlic and herbs, cloak the potatoes in a rich, velvety veil of deliciousness. Grab a spoon, and dig in. <br /> <br />Simon steams his spuds to retain more of the potato flavor, which I think is a brilliant technique. I use my rice cooker for this job. Just make sure not to cook the potatoes all the way through. Check them after 15 minutes, as potatoes may not all be equal in size. You want them to resist a little, since they're going into the oven for a spell.

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