Take a look at what’s new here at Paris-Madrid Grocery! We are excited to bring in two unique French and Spanish cheeses. Swing by this weekend and stock up on cheese and charcuterie, pick out big and beautiful fall reds, and grab ingredients for heartier, cold-weather dishes, like tartiflette or gratin (see recipe below)!

St. Albans $7.99 eachSt Albans
St. Albans is an American take on the French classic St. Marcellin. Made from pasteurized cow’s milk, this soft cheese is hand shaped and aged 11 days before being packaged in ceramic crocks. St. Albans is creamy and rich with delicate nutty and yeasty notes. This beautiful wrinkled rind cheese is heaven on a crusty baguette, and is sure to impress any cheese lover!

Afuega’l Pitu with Hot Paprika
Afuega'l Pitu with Paprika
A favorite of José Andrés! He explains that the high quality of Asturian cheese comes from the region’s exceptional milk—cows here are coddled and served an all-natural, hormone-free diet. This Asturian, full-fat cheese is made with milk from Friesian and Asturian cows. Cured with hot paprika, and ripened 15-30 days, Afuega’l Pitu has a dense creaminess with a strong flavor accentuated with a bit of spice from the paprika.


Camins del Priorat 2016
SALE – Regular price is $22.99, now $16.99!Camins de Priorat
This entry-level wine has always been a great introduction to the wines of Priorat. A blend of Garnacha, Carignan, Cabernet Sauvignon, and Merlot, aged 6 months in oak, it offers up complexity and structure. Very fresh, with bright acidity, it is an excellent full-bodied red that pairs wonderfully with cured meats, duck confit, and spicy dishes. Rich and aromatic, with notes of wild herbs and a silky texture, this is a no-brainer for dinner parties or wine tastings.

Godelia Mencia 2011 $15.99
Godelia Mencia100% old-vine Mencia from 45 to 75 year old vines, aged 12 months in French oak.  Offers up smoky aromas, savory notes with a pleasant weight.  Round on the palate with structured tannins and a spicy finish.  “It has aromas of wild flowers and ripe blueberries, quite harmonious. The palate is medium-bodied with some lactic flavors and echoes of cafe au lait that is quite showy and has good acidity and ultra-fine tannins.” 90 points Wine Advocate


Cheesy Prosciutto Sage Potato Au Gratin
Recipe adapted from Country CleaverCheese Jamon Potato Gratin


6 Red Skinned Potatoes
6 Yukon Gold Potatoes
1 Onion, thinly sliced and caramelized
3 Tbsp Butter*
4 Leaves Sage, thinly sliced
6 Slices Jamon Serrano* or Jambon de Bayonne*, sliced thinly
1 cup shredded Gruyere*
1 cup shredded Tetilla*
1/2 cup shredded Reggianito*
1 cup Heavy Cream
1/2 cup Milk
*Available at Paris-Madrid Grocery


Preheat oven to 350 degrees.
In a food processor with a blade/slicer attachment shred potatoes with their skin on. Set aside.
In the skillet, melt the butter. Once the butter is melted and sizzling add in the onion and caramelize until golden brown. Remove from the skillet and set aside. Into the same skillet add in the sliced Jamon Serrano and the sage leaves and fry until the leaves and prosciutto are crispy. Remove from the skillet and set aside with the onions.
Into the skillet layer half of the sliced potatoes into the bottom. Cover the first layer with half of the caramelized onion, Jamon, and sage and half of the cheeses. Repeat the second layer the same as the first topping with the remainder of the onions, Jamon, and sage. Before adding the remaining cheese, pour the cream and milk over the top. Sprinkle over the remaining cheese. Cover the skillet with aluminum foil and place in the oven for approximately 90 minutes, checking after 60 minutes to see if the potatoes are tender through. Remove from the oven and allow to cool 10 minutes before serving.