Servings: six to eight.
If you’d like to make this less rich, use less cream and more milk.
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Perfect! I made this with truffle goat cheese (which is what I happened to have on hand) and it was best combination of creamy potatoes and cheesiness and a beautiful crispy top. The only potato gratin/scalloped potato recipe I will ever use from now on.
My new favorite gratin. I used skim milk instead of whole milk and gruyere instead of swiss. Lovely. My guests keep eating and eating.
Best gratin recipe ever. Comfort food yet sohpisticated at the same time!
I brought this to a New Year's Eve Dinner to go with a rib roast. It was a perfect side and was delicious - everyone loved it. Although I had never made the recipe before, I knew that I could not go wrong with a Molly Stevens recipe.I baked the dish in advance for 1 hour and 15 min and then when we got to our hosts house put it into the oven with the roast for about 15 minutes when we were ready to eat. I knew that I would not have any say over the oven temp - which was at 450, but the gratin held up beatifully. I am lucky to live in Vermont where we have wonderful local cheeses so I substituted Tarentaise for the swiss and Willow Hill Mt Tomme for the parm and used VT Butter and Cheese Chevre for the chevre.Perfect and beautiful to look at too!
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