A GRATIN IS A DISH having a crusted or browned surface. Originating in the region of the Alps known as the Dauphiné, this simple and easy potato dish is truly one of France’s great gratins and is ideal to serve with roast beef, lamb, and poultry.
Many different versions of this gratin recipe exist. Some are made with cream and cheese, while others are made with milk, eggs, and cheese. I think the best are made just with a combination of milk and cream, which I heat before baking to