By ruhlman on March 11, 2014
Here is the classic potato gratin that I made at a makeshift studio during the first series of the Le Creuset demo videos. My daughter had come along to see lovely Charleston, look at the College of Charleston, and generally take in the scene, and the only comment when we returned to Cleveland was, “Why don’t you ever make that cheesy potato thing for us?” Nothing of course would have given me more pleasure, had I only thought to do it. Indeed, this is a dish so easy and delicious and do-ahead-able, it’s a shame I don’t make it monthly during these cold winter months. . . .