Main DishA simple potato gratin that is simply melting in your mouth. Have you never heard that French cuisine is just the best ?Ingredients1.5 lbs potatoes1.5 cup milk1 garlic clove2/3 cup ...

(The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350-degree oven.) From “The Gourmet Cookbook.” ...

For 6 people 2 lbs. “boiling” potatoes, peeled 1 cup milk A 6-cup flameproof baking dish, 2 inches deep 1 small clove mashed garlic 1 tsp salt 1/8 tsp pepper 3 to 4 Tb butter (Preheat oven to ...

1. Grease an 8-cup gratin dish with butter. Preheat oven to 400 degrees. 2. In a 5-quart pot or Dutch oven, combine potato slices, half-and-half and garlic. Add a pinch of salt. Bring to boil on ...

1. Preheat oven to 350 degrees. Peel potatoes and cut lengthwise into quarters; cut crosswise into slices about ¼-inch thick. Place in a 6-quart pot with cream, milk, 4 crushed cloves garlic ...

Brush the base and sides of a shallow baking tray or gratin dish with melted butter. Remove the potato slices from the cream and overlap them in lines down the dish until about 2-3 cm deep.

Brush the base and sides of a shallow baking tray or gratin dish with melted butter. Remove the potato slices from the cream and overlap them in lines down the dish until about 2-3 cm deep.

It’s time to celebrate the mighty potatoA good gratin should be the main event, ideally eaten with green vegetables to balance all that cream. I like to have a big green salad or steamed ...

When it comes to making potato gratin, Michel Yssa is recognized as a master chef. For the past 25 years, he's been serving up gratin dauphinois in his restaurant “Le Connétable“ in Lyon's ...

Heat the oven to 400 degrees. Place a large oval baking dish — about 12 inches long and 2 inches deep — on a foil-lined baking sheet.