Potato gratin from Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love (page 138) by Susan Pridmore

  • yellow-fleshed potatoes
  • chives
  • Show all ingredients...

  • EYB Comments

    Can substitute Swiss cheese for Gruyère cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute Swiss cheese for Gruyère cheese.

  • Nancith on January 19, 2024

    This was a nice gratin of sweet and regular potatoes but rather than a creamy sauce-like consistency, I ended up with curds and whey & don't know why exactly. I did sub half and half for the heavy cream, the milk + half and half did come to a boil for a short while (which it wasn't supposed to), but this experience is new to me in many decades of cooking. Was it the accidental boiling, or the oven temp (375), or the absence of heavy cream? I don't know! Anyone with insights, let me know! Anyway, if you make this, hopefully it will be creamy and not curds & whey! It still tasted fine but was disappointing appearance-wise.

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