Cream and potatoes marry into a bubbling, rich gratin in this classic French dish, topped with Gruyère cheese that’s broiled until melty and gooey.
Monday, June 15, 2026
Gratin Dauphinois
Leave Comment
:quality(70)/cloudfront-us-east-1.images.arcpublishing.com/tronc/RW2OWABGAGMWI3UQ2OEZ6HNHKU.jpg)
EP NEWSROOM
© 2025 Edinburg Post or its affiliated companies.