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Classic Potatoes au Gratin

Classic Potatoes au Gratin recipe
photo by:kraft
Here's one of the great classic "cheesy potatoes" dish of all time— Potatoes au Gratin—in all its oniony, cheddar-y glory.
time
prep:
20 min
total:
1 hr 35 min
servings
total:
10 servings
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posted:
9/29/2009
I use this recipe as my classic staple for scalloped potatoes. It's fabulous as is and is "tweakable" if you have stuff in your fridge (leftover ham, different types of cheeses, etc). I never have dry mustard on hand---always use a heaping teaspoon of dijon mustard. Just delicious, fabulous, a must have for cold blustery evenings!
posted:
9/27/2009
This was really good but I think we prefer another similar recipe to this one.
posted:
8/3/2009
This was a little heavy but very tasty and pretty easy to make.
posted:
4/23/2009
It was a favorite for everyone - never any leftovers no matter how much I make - very easy to prepare.
posted:
4/12/2009
Easy to make and good!
posted:
12/27/2008
it was an easy recipe and a hit w/ the family! i would suggest boiling the potatoes a lil while to lower the baking time.
posted:
11/20/2008
Very good. Make sure the slices of potato are thin so they cook all the way.
posted:
10/10/2008
Everyone loved this and very easy to make!!!
posted:
8/26/2008
This recipe was the best. Everyone thought this was better than my old fashion recipe and was asked to make again. The cheese mixture and how it was prepared gave the best overall flavor through out the casserole. Will make again soon.
posted:
4/3/2008
this recipe is REALLY great! i was looking for something for my husband's birthday dinner (tri-tip, asparagus) that would be a little different from our usual baked potatoes. since he's crazy about cheese i decided to do this-- everyone LOVED it! after reading some of the other comments i made a few alterations: i subbed chicken broth for some of the milk (2 c milk; 1/2 c broth), i put a layer of cheese between some of the potatoes, then topped it with crunchy onion rings (canned). i passed chives at the table.
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