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  • One of my favorite ways is the au gratin potato, or scalloped potatoes as we call it here in the USA. Leave it to the French, who call these dauphinois potatoes, to create over a dozen variations of this dish which may include the use of eggs, egg yolks, a light bechamel sauce, different herbs and an assortment of different types of cheese so that you can distinguish one from the other.
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