We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one we prefer?
Louis Lambert is the chef and restaurateur behind a number of venues in Austin and Fort Worth, TX: Lambert’s Downtown Barbecue; Jo’s; Lambert’s Steaks, Seafood, and Whiskey; and Dutch’s Burgers and Beer. He’s a graduate of the Culinary Institute of America and a founding member and director of Foodways Texas. June Naylor is a food and travel writer who has served as a regional panelist for the James Beard Awards. She's also an active member of Les Dames d’Escoffier. Big Ranch, Big City Cookbook is their first book together.