Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
User avater


Waitsfield, VT, US

Recent Reviews

Re:Three-Cheese Potato Gratin

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!

Posted: 09:47 am on January 1st 2009