Provençal Summer Potato Gratin

Page 252

Cuisine: French | Course Type: Sides

(1 review)

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Recipe Reviews

The flavors of the dish are very good but next time I will make it with much less than the 1-1/2 cups of liquid it calls for. I had to cook it for much longer and raise the oven temperature to boil off more of the liquid. I used red bliss instead of yukon golds but it shouldn't make that much difference.

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