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Joined Date: Nov 26, 2010
Reviewed Provencal Potato Gratin
"Made it for thanksgiving dinner and it was a big hit! The dish tastes amazingly fresh. *Use a big saucepan when cooking onion, pprs, and grlc b/c once the potatoes are added it will be A LOT of food. Next time I would.. Use more peppers (or mix in yellow, orange too).. Use less oil (1 tbsp or so less).. Add tomatoes (and cheese) in between the layers of potatoes.. Lastly..~I only used 3 cloves of garlic (1 for the pan, 2 for the sauce) and it was just right.~90 minutes is too much time, once in the over they were done in about 1hr/1hr. 15. ~I didn't peel the potatoes (used red skinned) it played up the appearance.
Great Recipe Enjoy!