Servings: 6 to 8
Caramelized onions add a touch of sweetness to a classic potato gratin. Though Comté, a nutty and complex French cheese made in the Jura Mountains, is worth seeking out, Gruyère from neighboring Switzerland makes a good substitute.
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Make Ahead Tips
You can make this up to one day in advance. Once cool, cover and refrigerate. Let come to room temperature for about an hour before reheating in a 350°F oven, covered loosely with foil until warmed through, about 20 minutes.
The taste of this gratin was excellent but the 2 cups of whole milk never absorbed or thickened. I used ingredients and amounts exactly as indicated. The potatoes cooked,the cheese melted throughout and browned nicely on top but I had to use a baster to remove a cup and a half of liquid from the baking dish once it was done. Next time, I will seriously reduce the amount of milk
Absolutely delicious! These potatoes were the hit of my Easter dinner. I made them a day ahead and reheated them. I added just a little cream to the milk mixture. Will definitely make these again.
This is so much more delicious than standard scalloped potatoes. You will want to inhale it. I combined 5% cream ( 1.5 c) with 1% milk .5 cups and it set beautifully.
Fantastic gratin recipe. I used Gruyere as Comt wasn't available. Can't wait to make again!
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