Gratin Dauphinois Madame Laracine
From
Bistro Cooking
Cookbook
Page 99
Cuisine: French
Course: Sides
blogged
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potato gratins
Reviews
1 reviews,
average rating 5.0 / 5
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What I liked about this gratin was pre-simmering the potatoes, which guaranteed they would be tender after cooking. I only needed 45 minutes to cook the gratin. I simmered the potatoes in water, omitting the milk, but they were wonderfully creamy despite that.