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Gratin Dauphinoise

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This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.

Source: Martha Stewart Living, March 2003
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  • dwatling98
    22 NOV, 2018
    This recipe is definitely not for a beginner, like myself. Too many things can (and did) go wrong. The top browned within ten minutes, luckily I caught it and put foil over it to prevent it from burning. The cream mixture bubbled over and went all over the inside of my oven. Finally, the cooking time was not long enough to cook the potatoes. Unfortunately, I can finish this recipe because my oven has a pool of cream mixture on the bottom that is smoking from the heat. I usually like Martha's recipes, but this one will never be made in my house again.
    Reply
    • dwatling98
      22 NOV, 2018
      Another knock against Martha. I can't edit my review! I meant to say "I can't finish"... Oh well.

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