It's a simple dish, but getting the flavours, texture and rich sauce of this French classic - a perfect accompaniment to spring lamb - just right is trickier than it looks. The French aren't renowned ...

A simple potato gratin that is simply melting in your mouth. Have you never heard that French cuisine is just the best ? Peel ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

From the former Dauphiné region in south-eastern France, this easy-to-master dish is cheesy, packed with floury potato and seasoned to perfection. It’s one of 21 dishes made by the chef in a ...

The Gratin Dauphinois is a classic French dish and the ultimate comfort food. A dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is a simple gratin that is very satisfying; make sure you cook it until the potatoes are ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This standard preparation is always popular.You could omit the onion, or substitute stock for half ...

1. Grease an 8-cup gratin dish with butter. Preheat oven to 400 degrees. 2. In a 5-quart pot or Dutch oven, combine potato slices, half-and-half and garlic. Add a pinch of salt. Bring to boil on ...

1. Preheat oven to 350 degrees. Peel potatoes and cut lengthwise into quarters; cut crosswise into slices about ¼-inch thick. Place in a 6-quart pot with cream, milk, 4 crushed cloves garlic, thyme, ...

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