Servings: six to eight.
The recipe can be made completely up to 4 hours ahead; let the dish sit on the counter and, 20 minutes before serving time, reheat it in the oven until warmed through.
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This was really delicious. I followed the suggestions of adding extra oil so I used garlic olive oil for that extra tbsp. Also added a tiny bit of gruyere and some extra salt. I did the make ahead which made it stress free for a dinner party. Leftovers heated well at 375 for 10 minutes.
Lacking in flavor. A potato gratin needs onion or garlic or something. The texture was velvety, but it needed more.
Wow! Wonderful and different from the usual potato dish. Kids weren't quite as thrilled but adults ate it up! Very easy too!
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