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8 comments to “Potato Gratin”

  1. Rubbing the dish with garlic is a unique technique. The photo makes me stick a fork to my computer screen.

  2. I may have just seen potato perfection. Just lovely!

  3. OK. #1: I just found your site today, through StumbleUpon sending me to the apple jellies (to try!!). I am a fan.

    #2: Yeah, Chicago food bloggers! :)

  4. Hello! I came across your blog yesterday (I don’t remember from where?), and am just getting the chance to go through your older posts. I am wondering… It looks like you did *not* peel the potatoes in this dish. My preference would be to keep the skin on, but I’m wondering if you tried that and are recommending that the potatoes be peeled?

    Many thanks! (For your reply *and* for this blog!)

  5. Hey Erin! The recipe calls for the potatoes to be peeled. I did not peel and liked it that way, I think it is both pretty and tasty with the potato skin on. Either way will work.

  6. Thanks so much!

  7. Hi sir! I’m trying out cooking/baking so I’m pretty new at this. I have a silicone baking dish and I was wondering how deep it should be, or should I not worry about that anymore as there’s probably a standard depth?
    I can’t wait to get started!

  8. Kimberly says:

    July 9th, 2014 at 6:41 pm

    Thank you for this recipe. It was delicious! My daughter even came back for seconds and even thirds. I used Gruyere (what I had) and added nutmeg, thyme, and rosemary to the top layer. Definitely a keeper!

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