Potato gratin
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Julia Child’s Potato Au Gratin is made with starchy potatoes with cream, garlic, butter, salt, pepper, gruyere cheese, and optional thyme, creating a luscious, cheesy dish baked to perfection for 1 hour and 30 minutes!
Gruyere Potatoes Au Gratin - Veronika's Kitchen
Potatoes Au Gratin is an easy side dish. Sliced potatoes & onions smothered in a rich homemade cheese sauce & baked until browned and bubbly.
Potatoes, turnips, zucchini, sweet potatoes and lots of cheese! Flavored with garlic and Italian seasoning for a herbal touch. This gratin is rich and indulgent, super creamy and so delicious. Plus, it’s the ultimate make ahead potato side dish for any occasion.
Potatoes, milk, cream and a touch of other ingredients. The Classic French Gratin Dauphinois is proof that French cuisine doesn’t have to be complicated and often relies on simple ingredients to cr…
Cheese Herb Potato Gratin is the impressive side dish you'll want for the holidays, but can eat all year long. Impossibly thin leaves of potatoes stack sideways in a skillet with herbs and cheese for a deeply satisfying, comforting dish.
These Easy Cheesy Au Gratin Potatoes are the perfect side dish to have for Easter. They're super creamy and so utterly delicious.
This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it's…
