Potato Gratin

This gratin is kind of French. It has the requisite butter, milk, and cream, but I use onions too—a debated addition—and, of course, spices. To infuse each layer of potatoes with spices and salt, I simmer both in the cream rather than sprinkling them on the potatoes.

The mix of bay leaves, rosemary, thyme, garlic, and pepper tastes distinctly French. The resulting gratin ends up versatile enough for any menu.

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