Potato gratin (Gratin Dauphinois) from French Kitchen: Classic Recipes for Home Cooks by Serge Dansereau

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted lamb rump with heirloom carrots (Agneau poêlé aux carottes); Pepper steak (Steak au poivre noir); Slow-cooked beef cheeks with potatoes cooked in ash and pencil leeks (Joue de boeuf braisé, pomme à la cendre)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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