Servings: 6 to 8
Rich with cream and butter, and aromatic with herbs and garlic, this gratin uses a French way of cooking potatoes that transforms the everyday tuber into an indulgent treat. It’s a classic dish that never fails to please.
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I made as directed but added 4oz of grated Gruyere cheese sprinkled evenly between layers. After straining the herbs from the cream, I poured the cream directly. I'm not sure what benefit one derives from boiling the cream again. In any event, it was delicious.
My husband and I made this - easy to make with the extra set of hands and if you have a mandoline slicer. I did NOT sprinkle the amount of salt between layers in the recipe and it still came out delicious. The shallots in between the layers give a subtle oniony hint. I didn't refrigerate it - just popped it right into the oven. It was delicious with roast chicken and fresh green beans. We will definitely make this again.
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