Classic rich and silky scalloped potatoes (Potato gratin) from Serious Eats

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Notes about this recipe

  • imaluckyducky on March 18, 2020

    Holy smokes 5 stars. Easily the BEST version of a potato gratin or scalloped potatoes I've ever made, even when making some adjustments for the alarming lack of baking potatoes in the market (yukon gold is a great stand-in). This is not a subtly-flavored, nor a low-fat diet friendly, dish AND I LOVE IT. I've played with the cheeses a handful of times, as well as substituting chicken stock for the cream, and have had roaring successes each time. So far my favorite cheese combo is gouda, jarlsburg, and emmental. Leftover chopped chives is a beautiful addition as well. This version also reheats beautifully the next couple of days.

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