I was running late with dinner tonight as I didn't head to the store until after 5pm to get milk, cream, (pint of whipping cream), Yukon Gold taters, spinach, and something else, oh, chips and lunch meat. Anyway, made an Au Gratin potato dish from The Art of French Cooking, 1961 that I've made before as I had the last bit of a Kielbasa sausage
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