I have a question about the recipe "Well-Rooted Gratin" from boulangere. I'd like to make this tonight....thoughts on if I can use half-and-half or even whole milk (or evaporated milk...? That seems gross but if people have experience with it working I'll try it!) in place of the heavy cream? Just want to know if I can lighten it up a little bit. I know it won't be the same as if I used heavy cream -- that's OK.
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