There are many ways to prepare an excellent potato gratin, and we'd like to know how you do it. Do you soak the potatoes in advance, cook them in milk before layering, use just cream or a blend of milk and cheese (what kind?!) -- and how do you keep the potatoes moist while getting a great crust on the gratin?
How you eat is how you live.
Let's eat well together.
Sign up for our useful and inspiring emails.
Get a $10 credit at Provisions, our new kitchen and home shop, launching soon!
You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now