Saturday, November 13, 2010

Potato Gratin- French Fridays with Dorie

In the oven:
After about 1 hour 15 minutes @ 350:

I should have taken another photo about 20 minutes later when much of that extra cream was sucked up into the potatoes. Next time I make this I will probably use a little less cream because there was still a bit too much at the end. It was a little soupy and messy on the plate. But, I mean really, too much cream is never the end of the world. I love the technique of infusing the cream with garlic. The top crust was delicious! Another good one from Around My French Table!


  1. Yum...even with the extra cream!

  2. I could've ate the crust all by itself!

  3. I loved this recipe too. I think yours looks great! Im sure I'll make this one again soon.