I still had eight potatoes on hand, so I decided to make another one of Julia's potato recipes. Last night's fare included gratin dauphinois or simply, scalloped potatoes. This side dish was very good, although I think I prefer Juliet Eaves's recipe for flavor, one that calls for wine. However, these potatoes cooked up very well. If I make this again, I think I'll add more pepper and maybe some herbs.
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