Potato gratin from Tartine All Day: Modern Recipes for the Home Cook (page 203) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

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

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

  • pastaplease on March 31, 2026

    I was about to rate this with 5 stars because I'm repeatedly asked to bring it (or so I thought) to holiday dinners, but looking it over now, I realize my version isn't quite the same although I used this recipe as a jumping off point. The main thing, and this is, I believe, what makes my own recipe and this one so stellar, is her method of cooking the potatoes in the milk, cream, etc. mixture first. My changes are simple: shallots and a yellow onion instead of leeks, usually 2C + 2TB heavy cream (that's the rich version), or a mix of cream and whole milk. Both ways come out great, but of course all cream is just ... mmmm. But most definitely cook the potatoes in the cream/milk mixture as she does before assembling and baking. I see no reason not to try it exactly as written, in fact not even sure why my typed version varies, but either way, it's fantastic. So five stars for sure.

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