A specialty from the Dauphiné region of France. This savory treat consists of thinly-sliced potatoes layered with garlic, herbs, and Gruyère cheese in a dish filled with milk. The dish is then baked for at least an hour, or until the potatoes come out tender and delicious.
Serve with a succulent roasted chicken on a cold winter night.
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1 day ago
2 comments:
MMMMM, potatoes and cheese - how can you go wrong. I'll have to try this. My latest potato craze in potatoes hasselback
Yeah a gratin Dauphinois is delicious!
And I just looked up potatoes hasselback - those look incredible! I will have to try them!
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