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.
Average Customer Rating:
(6 Reviews) 6
6 of 6(100%)reviewers would recommend this recipe to a friend.