US EditionPotato gratin with ricotta, honey and thyme
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Potato gratin with ricotta, honey and thyme
Potatoes are nothing short of perfect. There is nothing they cannot do, no way they can’t be cooked, and each way is best. A perfectly boiled too-young potato, straight from the ground, is one of the sweetest things I have ever eaten. A crispy hot chip is a siren call that sings to me regularly.
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