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If you read my previous recipe post for the Duck Breast with Citrus Port Cherry Sauce, I mentioned that I served Yukon Gold Potatoes Gratin with it. It's been a while since I've made this, and I don't follow a recipe. I've been making this side dish for years, so I don't measure. My family loved this side dish.
I'm going to try my best to share with you how to make this. It's that good. There are almost many recipes for Au Gratin Potatoes as there are recipes for Lemon Bars (which is why I've never posted mine). However, I do something a little different-- I use part chicken stock and part heavy cream. While I don't think it cuts a significant amount of fat grams, it works for me. I've made this with Russet potatoes, but…
View Full Recipe at A Feast for the Eyes Food…
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