Mastering the Art of French Cooking, Volumes One (and Two) are two books by Julia Child every cook should have in their home library. First published in 1961 these are classics and don’t require a love of French cooking to be enjoyed. Having the honor of meeting Ms. Child on several occasions, at 6’ 2” tall she had a commanding presence.
The Potage Parmentier [Leek or Onion and Potato Soup] is described by Julia as “simplicity itself to make” and that it is. The base of the soup is potatoes, leeks, water and salt. At the end you add a small amount of cream or butter and chives or parsley.
One of my favorite recipes is Gratin Dauphinois [Scalloped Potatoes with Milk and Cheese]. Depending on how hot your oven is, they may take a little longer to cook but are well worth the wait. I have also tried different cheeses but I prefer grated Swiss.
Julia’s passion and knowledge of cooking were contagious and I highly recommend any of her many books.