potatoes au gratin Gruyere is a comforting, homey dish. Thinly sliced potatoes are baked in a cream sauce under a blanket of savory Gruyere cheese until the cheese lightly browns at the edges ...

Both pommes Anna and potatoes au gratin feature thinly sliced potatoes baked into a cake. Does that mean that they're simply ...

Toss together leeks, potatoes, salt, 3 tablespoons reserved bacon drippings, and 1/4 teaspoon pepper on a large rimmed baking ...

For this rich and creamy potato gratin, the potatoes are par-boiled ... pour over the remaining cream mixture and scatter with the remaining cheese. You can chill the dish overnight at this ...

This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy ... Serve hot. Reblochon is a cheese made from raw cow’s milk, has a pungent aroma and nutty taste.

Wash and peel the potatoes and cut into thin slices. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.