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1/1 Photo of Gratin Dauphinois
1 hrs 40 mins
Another recipe I am posting for ZWT, untried by me, but can't wait to try this recipe. I found this while looking for creole/cajun recipes and found it on the site for "From A Past Edition Of The New Orleans Menu Daily" By Tom Fitzmorris (www.nomenu.com). I adapted it to exclude the original step of boiling the potato slices based on the review. Here is what he stated about the recipe: This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins the steakhouses serve, popular though they may be. This French classic gets all the same things accomplished with a much better flavor. Make more than you think you'll need, because people always want seconds of this. And the refrigerated leftovers are easily resuscitated by a little microwaving.
Units: US | Metric
Serving Size: 1 (204 g)
Servings Per Recipe: 12