Gratin Dauphinois

From Cooking with Pomiane (Modern Library Food)

Cookbook

Author(s): Edouard de Pomiane, Peggie Benton, Elizabeth David

Page 200

Cuisine: French

Course: Sides

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1 reviews, average rating 5.0 / 5

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kaye16

5 years ago

★ ★ ★ ★ ★ 5/5

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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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