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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:
3/24/2008
If you are looking for a great au gratin recipe, this is it. I made this as a side dish for Easter Sunday dinner and it was a hit. So much so that there weren't any left! To make things easier, I sliced the potatoes the night before, put them in a ziploc bag with water and kept them in the fridge. The potatoes stored well that way and cut some prep time when I had several other dishes to make. I recommend trying this dish.
posted:
3/4/2008
To save calories, I did not use an entire bag of cheese, but added fat free sour cream to make the cheese sauce a little creamier.
posted:
12/26/2007
If you are looking for the classic flavour, THIS is it! Ihad tried this recipe when slicing the potatoes by hand I found the potatoes were not cooked enough. I bought a mandoline and this recipe since, has been a staple for me. :)
posted:
12/13/2007
Excellent... Will definately make this again
posted:
11/11/2007
If you omit the cheese, you have excellent scalloped potatoes.
posted:
11/7/2007
Made this for to compliment ham at a gathering. Everyone loved it.
posted:
10/13/2007
I like to add more cheese!
posted:
9/12/2007
Potatoes were great. Better then any au gratin potatoes i have ever had. It is worth your time to make thses rather then those boxed au gratin potatoes.
posted:
8/5/2007
I made this recipe and yes it was bland but I have a pretty good pallet and I think a good fix would be to add a layer of shredded cheese between layers, and a little more salt. I also added bacon to the topping, if you like bacon I would recomend putting it through out the whole thing(I will do this next time). Oh yeah I used yucon gold potatoes and sliced them with a mandoline slicer, peeled and sliced them the night before put in ziploc in the refrigerator and they didn't turn brown at all.
posted:
7/31/2007
These potatoes were delicious and a nice change of pace from our usual mashed potatoes. I added a little extra salt, pepper, and fresh garlic to boost the flavor. My husband and I really enjoyed this recipe and I definitely plan to make it again!
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