A question about a recipe: Well-Rooted Gratin

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

You can certainly use whole milk in place of the cream, and it looks like you understand that it's not going to have the same richness. Since milk is thinner, I'd suggest using less, say 1 to 1 1/4 cups all together.

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calendargirl added over 1 year ago

I often substitute half and half for some or all of the heavy cream called for in gratin recipes (and decrease the quantity as boulangere recommends). While you do lose some richness, it is an effective way to lighten a gratin. Experiment by substituting for only half of the cream to start .

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MTMitchell added over 1 year ago

Thanks!! I used whole milk and it was DELICIOUS. I bet it would be crazy good with heavy cream. Maybe for a week when I've done more exercising...!

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Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

When I wrote the recipe, in all honesty, it was in part because I had a surplus of heavy cream I had to use up. It's wonderful to know that whole milk was equally good. Thanks for posting the idea.

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