I grew up with what we knew as ScallopedPotatoes, baked in milk with a sprinkling of gratednutmeg. It took about an hour to cook and thearoma from the kitchen was memorablyappetising. In France today Gratin Dauphinois isstill one of the most popular potato dishes servedboth at home and in restaurants usually toaccompany grilled or roast…
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GERALDENE HOLT 