This is a true Lyonnaise gratin. And it is VERY rich. A small portion is very filling. I had never eaten one so delicious before. I adapted this recipe after enjoying a similar one in a bouchon in Lyon on my first trip there. I was surprised to find that gratins in France contain proportionately much less cheese (sometimes there is NONE!) than what we here in US think is necessary. <br />My smarty-pants trick to ensuring the best potato gratin ever is cutting the crust that forms on top and gently folding it into the potatoes at least twice during the first half hour of baking.

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