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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:
7/21/2007
Since I'm married to a ' Georgia Peach ' ( as I call him ) who loves both cheese and bacon as well as 'taters' I added crumbled fried bacon, an extra cup of shredded swiss along with the cheddar & served it with baked ham and his favorite peas & carrots....he went back for thirds!
posted:
6/26/2007
it needs to cook quite a bit longer at a lower temp
posted:
6/18/2007
I decided to use chunked potatoes instead of sliced. I thought it was a little blan. next time I would add a little spice for a kick. But everyone loved it
posted:
6/13/2007
Made a double batch for family Easter dinner. It was gone. The kids really loved it.
posted:
6/11/2007
This Potatoes Au Gratin is very good. I add more cheese. I will make this recipe again, again, etc... I used a mandoline slicer to slice the potatoes Thankyou kraft foods.com for another great recipe.
posted:
4/21/2007
It was alright, I may try it again but add more chz n herbs, it was a lil bland this time...
posted:
4/11/2007
I cook for my son and I , so I halved the recipe, added a couple of cloves of finely chopped fresh garlic, (a must when I'm cookin'), sauteed w/ the butter, and, Oh Yeah , mmmm !! Thanx
posted:
4/7/2007
very yummy, will make again. for sure not out of a box.
posted:
3/27/2007
Absolutely delicious! This is so much better than that stuff in a box!
posted:
2/25/2007
The whole family enjoyed this dish. First time that I have made au gratin potatoes from scratch, definitely beats the box kind. I used sharp cheddar cheese and about a 1/2 cup more than the recipe. Omitted the dry mustard because I didn't have any and tasted fine so next time I won't put it in either.
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