Technically, it’s potato salad season. Last night I made this potato gratin instead. The reason? My most recent cheese fondue was in April. I had a craving for Gruyere in some melty form. Potato gratin seemed like a work around, since I don’t violate the 70-degree rule: no fondue in weather that has you taking off your sweater. A fresh greens salad from the farmer’s market along with this classic worked perfectly alongside the citronella candles and iced tea.
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