We don’t have a mandoline so we used the food processor and that worked great, especially since we were doubling the recipe. Potato gratin hit the mark at the dinner party. Everyone liked the Gruyere cheese on top. My husband and I thought the heavy cream was a little too rich for our tastes. I would make it again but maybe with half and half or whole milk instead. Reheats on the leftovers did not do well as the fat separated. But it was a crowd pleaser and I am glad I made it.
To see Jerusalem Artichoke Soup with Parsley Coulis go here. These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan.