I need to put this recipe to rest and quit playing around with it. I made the cookswork version today which is more like a flan and not very creamy. Also not very good. I saw a couple on epicurious one with goat cheese and one with 3 cheeses that looked interesting.
Anyway... how do you make this and why do you like it.
What kind of potato... cut thin or thick.
What kind of cheese... or combinations
Heavy cream or milk... does milk always seem to curdle
How many layers... 3 or more than 3
Do you use a bechamel or not
Do you use onions... or some other ingredients
How do you prepare each layer... with cream or not
Why makes for a really creamy dish... more cream or more cheese.