For years, I've searched to find the perfect recipe for potato gratin. One that was simple, worked, and tasted good.
With Dorie's recipe, I'm pleased to say that I have finally struck gold.
This was a simple, yet delicious, dish. The thinly sliced potatoes were layered in the baking dish with garlic-infused cream and shredded gruyere cheese, then baked until golden and crispy.
Instantly, this became one of my favorite dishes. Stop by French Fridays with Dorie to see the recipe line-up for November.
Next up for me will be the Roast Chicken for Les Paresseux.
By the way, congratulations to Dorie for making the Best Books of the Year lists for both the New York Times and Amazon.com.