It's a simple dish, but getting the flavours, texture and rich sauce of this French classic - a perfect accompaniment to spring lamb - just right is trickier than it looks. The French aren't renowned ...

Wash the potatoes, peel them (1), and slice them thinly (2) with a mandoline (they should be 0.04 inches/0.06 inches thick). Grate the Gruyère and set aside. Heat the milk in a saucepan, when it is ...

Famed for her heart-warming approach to cooking, Mary Berry has shared a unique recipe for gratin dauphinoise that honours the French dish with high-quality ingredients. The famed cook wrote on her ...

Side dish: Finding the perfect side dish can be challenging. Today, we offer you a mini version of the classic dauphinois gratin. This presentation will impress your guests on their plates. Step by ...

Potatoes and cream transform into a bubbly, rich casserole in this classic French side dish. Use the best cream and Gruyère you can find for the best flavor. Using a mandoline makes quick work of ...

1. Grease an 8-cup gratin dish with butter. Preheat oven to 400 degrees. 2. In a 5-quart pot or Dutch oven, combine potato slices, half-and-half and garlic. Add a pinch of salt. Bring to boil on ...

Add Yahoo as a preferred source to see more of our stories on Google. Cream and potatoes marry into a bubbling, rich gratin in this classic French dish, topped with Gruyère cheese. (Katrina Frederick ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

1. Preheat oven to 350 degrees. Peel potatoes and cut lengthwise into quarters; cut crosswise into slices about ¼-inch thick. Place in a 6-quart pot with cream, milk, 4 crushed cloves garlic, thyme, ...