Servings: six to eight.
If you’d like to make this less rich, use less cream and more milk.
I made this dish last weekend for Easter. I made one for my family to enjoy and a smaller one for my Brother. I did add shallots to both of my dishes. This morning, because I still had some extra potatoes and cheese on hand, I made it again. This time, I used my mandolin to slice a small red onion very finely and uniformly. It worked great for the onions too. This dish has many steps, but the end result is worthwhile. My boys ate almost the entire dish on Sunday. I know they will enjoy having more today to enjoy with the leftover ham we have. Two thumbs up from The Lauzon’s! 👍🏻👍🏻
Made this as a meatless main with a nice salad. So delicious. I was worried the result would be too soupy so I tossed my cheese mixture with a little flour, like you would with fondue, before adding it. I used thyme and whole garlic in my milk instead...because that's what I had...it was wonderful. My family was very happy and husband said it was the best au graten he has ever had. I also lowered my oven temp after 45 minutes to 300 and cooked for remaining time at that temp as the top was a perfect brown and I didn't want it darker but potatoes needed more time. I also let it sit in the oven while it was off while it cooled down. All of those changes were due to my own oven characteristics but readers should take note so they yield perfect results. As always....finecooking gives another fantastic recipe and this one has lots of room to play with in the future.
Perfect! I made this with truffle goat cheese (which is what I happened to have on hand) and it was best combination of creamy potatoes and cheesiness and a beautiful crispy top. The only potato gratin/scalloped potato recipe I will ever use from now on.
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