Au Gratin Potatoes, (Scalloped Potatoes)

  • mk991488 Posted: 02/20/13
    Worthy of a Special Occasion

    This recipe is ok. I doubt that I will make it again. Cutting the potatoes a 1/2 inch thick would have been way too thick for my preference. I cut my potatoes 1/4 inch thick or a little thinner. The sauce left something to be desired. I didn't taste any of the seasoning, just the butter, really. It wasn't bad, but unless you add your own tweaks and extra seasonings, it won't be spectacular. I also recommend tossing the potatoes with the sauce before adding to your dish. The sauce was too thick to make it down through all the layers of sliced potatoes.

  • Coco2013 Posted: 08/06/13
    Worthy of a Special Occasion

    This recipe was delicious! I cut my potatoes 1/4" thick as well. Instead of tobasco I used chalula because its what I had. The cheese portion definitely suited my taste and I was delighted to read that heavy cream was not required. One thing I would probably do is mix the cheese and the potatoes instead of just pouring it on top. The cheese didnt penetrate the entire dish but my potatoes were wonderful!


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