Potatoes au gratin from My Kitchen Year: 136 Recipes That Saved My Life (page 74) by Ruth Reichl

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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.

Notes about this recipe

  • DebCooks on May 09, 2026

    Good - not outstanding but good. I cut the cream a bit a and added a bit more milk.

  • breakthroughc on January 04, 2026

    This is my go to recipe for scalloped potatoes. The method of bringing the sliced potatoes to a boil in the milk and cream mixture before baking works so well. It is truly a flexible time/temp recipe. I have done them low and slow and they were amazing and this Christmas I forgot to put them in and had to do them hot and fast and they were amazing.

  • chawkins on January 11, 2020

    Creamy and decadent, I made half a recipe, did not have enough cream, so made up with whole fat milk, it was still quite rich. The oven temperature is flexible. I cooked mine at 350 degrees F.

  • Rutabaga on June 18, 2017

    This is the best potato gratin I have had. All the cream and Gruyere cheese has something to do with it, I'm sure. I baked my dish for 35 minutes at 400 degrees, and it was perfectly cooked and nicely browned on top. Of course, it's so rich it's best as a special occasion dish, but it's well worth the occasional splurge.

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