There is nothing that beats a good creamy Gratin Dauphinois. The traditional method calls for pre-cooked potatoes in milk or cream but I prefer to cook them raw in an oven dish at a low temperature for a long time. As I live in Italy, I italianised my cooking a lot so this is an interpretation of a Gratin Dauphinois "my way" adding Taleggio, a creamy cheese from Tuscany and some Gorgonzola.

Share: