Potato gratin 2 from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 346) by Mark Bittman

  • Gruyère cheese
  • thyme
  • potatoes
  • cream
  • EYB Comments

    Can substitute half and half cream or milk for cream, Swiss cheese for Gruyère cheese, and sweet potatoes, parsnips, celery root, sunchokes, cauliflower, rutabagas, winter squash, burdock, celery, celeriac, carrots, or horseradish for 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

  • Eat Your Books

    Can substitute half and half cream or milk for cream, Swiss cheese for Gruyère cheese, and sweet potatoes, parsnips, celery root, sunchokes, cauliflower, rutabagas, winter squash, burdock, celery, celeriac, carrots, or horseradish for potatoes.

  • sturlington on March 26, 2013

    Absolutely delicious. I cut the potatoes very thin with my mandoline, and they basically melted into the cream and cheese. This would make a great side for a holiday dinner. Time to make: 1 hour. 3 simple variations are given, and other vegetables that can be added are suggested in the headnote. Leftovers reheat well. P346.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.