Servings: six to eight.
A simple marriage of potatoes and cream, this side dish transforms in the oven into a nutty, rich, satin-textured casserole that’s way more than the sum of its commonplace parts. It’s the perfect complement to both fancy main dishes, like rack of lamb or beef tenderloin, and homey dishes, like roast chicken or meatloaf.
Agree with Bonita. I have been making this version since it was published. It is foolproof and delicious.
This is the only potato gratin recipe I use. Have been making it for years and it is a huge favorite of family and guests. I am always requested to bring this dish regardless of what is being served for the main entree. Easy and delicious. I use more cheese than the recipe calls for and resting the dish is a must. Leftovers cold are great too!
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