Published November 1, 1995.
For our best potato gratin recipe, we found that the variety of potato mattered less than that the potatoes were sliced consistently. As for the liquid used in a gratin recipe, we tried making gratins with milk, half-and-half, heavy cream, broth, and water. Our favorite all-purpose liquid turned out to be half-and-half cooked at 350 degrees for about an hour. Gratins made this way had just the right balance of saturated potato and saucy liquid, without overwhelming the taste of the potato.
For a more pronounced crust, sprinkle three tablespoons of heavy cream or grated Gruyère cheese on top of the potatoes after forty-five minutes of baking.
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