While potato gratin might seem like a fussy dish, this recipe makes it totally simple. First of all, the food processor does the hard work of shredding the cheese and slicing the potatoes. You don’t even need to clean the work bowl in between. Then, I start the gratin on the stove top—it’s a technique I learned in cooking school. The whole thing is then dumped into a baking dish. It’s baked until browned, bubbly, and absolutely irresistible.
Excerpted from The Food Processor Family Cookbook by Nicki Sizemore (Sonoma Press).
I take my review back - the potato gratin we made was from a different recipe in fine cooking - sorry for the mix-up.
My husband and I made it with roast chicken and it came out perfect! The shallots in between the layers gave it a very subtle flavor. Very easy to make if you have a mandoline slicer.
Super easy and delicious. I assembled ahead and then just baked it right before dinner.
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