Scalloped potato skillet gratin with Gruyère, leeks, and black pepper from Dinner: Changing the Game (page 258) by Melissa Clark

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Notes about this recipe

  • bernalgirl on October 25, 2023

    Incredibly rich, wonderful with prime rib or a beef tenderloin roast.

  • sdeathe on May 08, 2021

    I found this scalloped potato recipe disappointing - quite dry, and curdled-looking. I would reduce the nutmeg by half. In my opinion, her scalloped potato recipe in 'Dinner in French' is far better.

  • Lsblackburn1 on December 26, 2020

    Accidentally bought vanilla creme fraiche (never knew this even existed!), so used heavy cream instead, which worked. I don’t think I’ve ever used eggs in my gratins before, and I’m not sure they added much, but still, this was very tasty.

  • Rachaelsb on April 02, 2018

    Trying to think of some new dishes for Passover and this one was perfect. I had forgotten how delicious Potatoes gratin are. The addition of the leeks and sage gave it a bit of a step up from usual gratin without compromising on the comfort factor. This is also a fun recipe to make and presents beautifully on the table.

  • Lepa on March 13, 2018

    Today was a cold, drizzly day and I was craving comfort food. This hit the spot. I remember loving scalloped potatoes as a child and my kids were crazy about this, too. It was a bit more sophisticated than the dish I grew up with (creme fraiche and sage!) but every bit as comforting and delicious. This makes a large amount and we will have plenty of leftovers (hooray!)

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