Potato gratin with tomatoes, chèvre, and thyme from The Foster's Market Cookbook: Favorite Recipes for Morning, Noon, and Night by Sara Foster and Sarah Belk King

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

Accompaniments: Balsamic-roasted chicken; Cajun-cut rib eye steak

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

  • sturlington on January 13, 2013

    A basic potato gratin recipe, but all potato gratin recipes are good, in my experience. Long cooking time; I cut it down by par-boiling the potato slices first and reducing the number of layers. I like the suggested variations for different cheeses and types of potatoes. A great side and a crowd-pleaser. Can be made ahead and reheated. p226

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