Creamy potato-Gruyère gratin from The Union Square Cafe Cookbook: 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer and Michael Romano

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Notes about this recipe

  • cadfael on February 10, 2025

    I cut the potatoes in the food processor and they were thick. I also used sautéed leeks. I had cut the recipe in half but I ended up with a lot of liquidy cream that tasted very good and went well with the fish halibut that I had, but that soupiness may not have worked with other proteins as well. Bain Marie was a new approach for me and perhaps one of the reasons that the liquid hadn’t evaporated that well. however I did use Yukon gold potatoes and I think russets cut thinner would have made a thicker more absorbed sauce and as I say, because I had halibut the extra liquid, which was very flavourful worked very well as a delicious sauce for the halibut which I had gently poached in butter. Served with honey ginger, lightly glazed carrots and a side of relish of lemon, caper, olive, parsley EVOO.

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