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

  • bay leaves
  • Gruyère cheese
  • crème fraîche
  • nutmeg
  • potatoes

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

Accompaniments: Salad of fresh spinach and sautéed chicken livers; Chez Rose's chicken fricassee with mushrooms; Golden cream and apple tart

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

  • chawkins on July 09, 2015

    This is so good. I tasted the potato slices as I was assembling the gratin, they tasted great without the addition of the cheese, nutmeg, pepper and cream. By cooking the potato in the milk/water mixture with salt, minced garlic and bay leaves, they became very flavorful on their own. I made half a recipe in a 9 x 7 x 2 gratin dish, used Jarlsberg cheese because I have a big chunk that needs to be used and baked for 45 minutes.

  • twoyolks on May 07, 2013

    This recipe is lighter than some gratin recipes because there is less cream in it.

  • Laura on November 10, 2010

    Pg. 99. This is the first recipe I've made from this book and it's a winner. This is really, really good! And quite easy. It did not take a full hour to cook, closer to 45-50 minutes. Happily, there are leftovers for tomorrow!

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