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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 cheddar-y, onion-y glory.
time
prep:
20 min
total:
1 hr 35 min
servings
total:
10 servings
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posted:
10/27/2004
This recipe was good but I think it would be better to boil the potatoes first then put everything in the oven. This will reduce some of the time.
posted:
10/4/2004
posted:
7/13/2004
Absolutely wonderful. I will be making this again in the future, seeing as my whole family loved it.
posted:
2/26/2004
posted:
2/25/2004
Recipe was very good...Good flavor...Might add less potatoes so there is more liquid for leftovers...
posted:
2/20/2004
I made this dish for dinner last night as an accompaniment to barbecue ribs and my husband said it was the best thing he had ever tasted, and that no matter what I did not to lose this recipe. I have a feeling I will be making it often.
posted:
12/10/2003
posted:
8/11/2003
My fiance loved this recipe! I made a half recipe (for 2 people) and baked it for 45 minutes. I also topped it with the cheese before baking by mistake, but it made a great crispy top.
posted:
6/5/2003
posted:
4/20/2003
This recipe stood tall against one of my best Easter hams yet - and it was easy too! I used yukon gold potatoes for a creamy texture, a good handful of finely chopped sweet onion, plus a blend of cheddar and jack cheese. A tip for the beginner cook - let the butter and flour cook, while stiring, for a minute or 2 (until the smell of flour goes away but don't let it burn), if you don't your whole dish will taste like flour. For easy clean-up, coat your baking dish with a cooking spray.
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