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Reviewed Potatoes Au Gratin
Aug 16, 2012 on FoodNetwork.com
“Very simple to make. The gruyere really adds to it. This IS a very rich dish. Not one for every day. Usually have it once every couple of months with a good streak as this is a potato dish you might find at an upper scale steak house.
I use a Breville tabletop convection oven for this and it comes out great every time."”