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Uploaded on Jun 1, 2011
It isn't as easy as you'd think to whip up a potato gratin -- you need the right kind of potato for one, as well as the right combination of garlic and cream to give it that cheesy taste. And as Lyon is the area where the gratin dauphinois originated, what better place to get the best recipe! Michel Yssa, the owner and head chef of "le Connéctable" shows us how.