Really good, but I would add more Haricot Verts and maybe add some cornstarch to thicken up the sauce - it really was too thin. I would make this again with tweaks.
Potato Gratin with Haricots Verts and Ham
nikkawood Posted: 12/26/10
rstarrlemaitre Posted: 04/25/11
I disagree with the person who said the sauce was too thin - by the end of baking, it was a nice creamy coating over the potatoes. I thought the balance of flavors - potatoes, haricots verts, and ham - was delicious, and loved the touch of nutmeg.
keykeelee Posted: 01/15/12
This is a comfort food. Old world recipe. If your sauce was too thin, you didn't cook it long enough. Next time, rely on your thermometer: 165 degrees in the center and your sauce should be thick. Not a reprimand, just a suggestion as I am a firm believer in recipes only being a guideline for cooking. Every-ones tastes are different! I have eaten this casserole since I was a child. I make it proper and I "tweak it!