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?

 

The tastiest bites delivered to your inbox!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.