Servings: 8 to 10
Nutmeg and garlic are a classic flavor combination in rich, creamy potato dishes like this one.
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The flavor was nice but there was too much liquid for my liking. I think the milk and cream quantities could be reduced. I'd also mix the cheese with the potato instead of the breadcrumbs. Interestingly I couldn't find this recipe in issue 120 although there were a few other gratin recipes in that issue.
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