Gratin dauphinois à l’ancienne recipe | Taste of France®
Creamy, elegant and thoroughly self-indulgent, this recipe by Stéphane Reynaud is easy to follow and will wow your dinner guests.
Ingredients
- 1.5 kg 3 lb 5 oz potatoes
- Clove of garlic
- 1 tsp nutmeg
- 1 litre (35 fl oz/4 cups cream)
- Salt and pepper
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