Scalloped potato gratin from Dinner in French: My Recipes by Way of France (page 245) by Melissa Clark

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Accompaniments: Seared steaks with basil Béarnaise

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Notes about this recipe

  • kariholsberry on April 06, 2026

    Very easy and delicious!

  • katiesue28 on March 30, 2026

    This was good, but felt like it needed something more. Maybe some lemon zest in the cream and a squirt of lemon juice to finish it? I also would decrease the number of eggs.

  • kkmatti on November 03, 2025

    A good recipe for potato gratin but I think I prefer the Dorie Greenspan recipe in "Around my French Table".

  • sdeathe on December 27, 2020

    Just fabulous ! The garlic mellows and the sage is in the background, but adds depth to the dish. I used 3 eggs, not 5; I made it in a deeper dish than she calls for, and had to change the cooking time significantly, over an hour covered, and kept it in the oven un-covered until it was nicely browned, maybe 45 minutes. Delicious.

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