The potatoes, onions and garlic in this crusty gratin require a good deal of baking time for absolute tenderness. Make sure the baking dish you choose is large enough for the top of the potatoes to be well below the rim; otherwise, the milk and cream may bubble over.The potatoes should be sliced to a uniform thickness so they cook evenly. A mandoline is a good tool for slicing the potatoes. Any leftovers can be reheated in a 300deg.F oven for 8 to 10 minutes.
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