Jacques Pepin's Potatoes Gratin

This dish is my version of a classic from my youth. My mother always makes her gratin exclusively with milk and tops the potatoes with grated Gruyere Cheese before baking. Sometimes I used grated cheese in this dish, but other times I don't…depending on my mood. It is important not to rinse or soak the potatoes after slicing them. Rinsing would remove most of the starch, which is needed to thicken the mixture as it comes to a boil on top of the stove. The gratin goes well with a salad of frisee...Full Story
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