Madame Cartet's potato gratin from Bistro Cooking by Patricia Wells

  • Gruyère cheese
  • crème fraîche
  • 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

  • jhallen on February 01, 2021

    Yum, perfect companion to a roasted chicken.

  • anya_sf on December 05, 2020

    Simple, delicious version of this classic dish. I sliced the potatoes with a mandoline and used about 75% half-and-half, 25% heavy cream. After baking 1 hour, the potatoes weren't quite tender enough - another 10 minutes and they were perfect.

  • westminstr on December 04, 2017

    I made as written. Used the FP (2mm) for slicing the potatoes which seemed to work fine (I used russets and didn't rinse off the starch from slicing). I prepped it a few hours ahead and put it in the fridge to bake later. This caused the potatoes to exude some liquid prior to baking. Not sure that mattered. I baked it for more than an hour at 350, even then needed to crank up the oven to brown the top. And the potatoes were still on the firm side. I thought it was very good! But I am curious to try Madame Laracine's gratin next time. Also I like the idea of leaving a bit more garlic in w the potatoes.

  • Rdaihl on April 05, 2014

    I add two cloves of chopped garlic and sprinkle it in with potatoes. My family loves this recipe!

  • chawkins on May 13, 2013

    Very good. After rubbing the dish with the garlic, I chopped it up and sprinkled it on top of the potato layers with some black pepper. I sprinkled salt over the first layer, but forgot to do so for the second layer, but it did not turn out bland, I guess the cheese provided ample salt. I also used evaporated milk instead of cream or creme fraiche because I have it sitting in the fridge leftover from some other recipe. After the full assembly I also added a glug of 2% milk because my Gruyere was a little old and and somewhat dry.

  • hughb on June 19, 2012

    Have made several times, always to acclaim.

  • Cheri on November 12, 2010

    Added slices/chunks of ham, sprinkled parmesan on top. Excellent comfort food. Takes a full hour to bake, plus should set a few minutes before serving.

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