Gratin Dauphinoise

Preparation info

    • Difficulty

      Easy

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Opinions differ about the definitive version of this classic French dish. Escoffier and Paul Bocuse cook it with cheese and eggs, as does Larousse. Elizabeth David leaves them out. Perhaps the character of this dish has changed with time because most chefs today cook this lovely gratin with cream, or cream and milk, and garlic.

Ingredients

    Method