Here is a wonderful French gratin of thin slices of potato smothered with melted cheese. Be sure to use a shallow earthenware pan or cazuela so that the potatoes will cook and brown evenly.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.