Potatoes for a gratin

I stumbled across a recipe for Gruyere and Potato Gratin.
It calls for 2 1/2 pounds of peeled and thinly sliced potatoes.
What kind of potato to use? The waxy variety or russet ? What do
you think works best in this layered dish?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: