Mary Berry’s ‘creamy and colourful’ gratin recipe is a twist on a classic
Potatoes au gratin and dauphinoise are two dishes loved for their potato base and creamy sauce, but there’s one big difference between the two. Gratin uses slices of pre-cooked (usually boiled) potato cooked in cream and topped with cheese, while dauphinoise is made of thinly sliced (not pre-cooked) potatoes that cook in cream. Fans of … Read more
