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Famous Death Row Last Meals
Gratin dauphinois is, perhaps, the most satisfying side dish I know how to make. I first saw it in the August/September 2003 issue of Saveur. It caught my eye, as there were only six ingredients and the recipe was quite short. The first time I made it, I was still in college and one of my dorm-mates declared that we should make it daily just to have the smell of nutmeg and cream wafting through the room.
