Parmesan Potato Gratin

Evenly slice the potatoes 1/8-inch thick and let them fall into the cream, stirring to coat the potatoes.

As you slice the potatoes, let them fall into the bowl of cream. The cream will keep the cut potatoes from turning brown. And don’t bother rinsing them in water as that will wash off the potato’s starch, which helps to thicken the cream and hold the gratin together.


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