Potato gratin from Great Food Without Fuss: Simple Recipes from the Best Cooks by Fran McCullough and Barbara Witt

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

Accompaniments: Grilled flank steak on a bed of roasted peppers and onions; Veal scallops with fennel (Escalopes de veau au fenouil); Pork tenderloin; Ham baked in cola

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

    Basically a low-fat dauphinoise.

  • saladdays on March 23, 2014

    One of the best potato gratins I have ever made. I used a food processor to slice the potatoes so they were really thin so they cooked right through. The cooking instructions and timing were just right and because it is low-fat recipe using milk instead of cream it wasn't such heavy eating.

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