Gratin Dauphinois

Page 200

Cuisine: French | Course Type: Sides

(1 review)

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I usually use the recipe for this in Best Ever French Cooking Course, but tonight I thought I'd try Pomiane's approach, which is really simple. (Thank goodness for mandolines.) I made a halfish recipe. You might not need all the hot millk; as he says, add just enough to not quite cover the potatoes. Delicious.

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