Gratin Dauphinois from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • Gruyère cheese
  • heavy cream
  • rosemary
  • nutmeg
  • parsley
  • thyme
  • potatoes

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

  • Delys77 on October 22, 2012

    The addition of the herbs gives the cream a nice flavour but I have to say this isn't my favourite variant. I don't think all the cream is necessary, I often cut with a bit of milk and have had no ill effects. For me however this dish is missing the breadcrumbs in the topping. I ended up adding some to ming and dotted with a bit of butter, much better that way.

  • fprincess on November 05, 2010

    Classic potato again. Nothing to change, this is perfection. Picture: http://forums.egullet.org/topic/53228-les-halles-cookbook-by-anthony-bourdain/?p=2034508

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