Potato Gratin

There are many forms of potato gratin in the French repertoire, ranging from simple Pommes Boulangère to luxurious versions that include truffles. The basic technique involves moistening thin slices of potato with melted butter, olive oil or stock then baking them in a gratin dish until coloured nicely on top. Variations include adding some melted sorrel, Onion Soubise or other vegetables such as celeriac.