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Scalloped/au gratin potatoes
Old 03-22-2016, 06:43 AM
  #1

How do you make your scalloped or au gratin potatoes? What kinds of cheeses do you use?


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Old 03-22-2016, 06:45 AM
  #2

Dh just made those last night! He shreds cheese from a block of mild cheddar.
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Old 03-22-2016, 06:53 AM
  #3

Ive used cheddar but I also like to blend it with pepper jack cheese. My boys love this!
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Cheddar
Old 03-22-2016, 08:32 AM
  #4

I use shredded sharp cheddar. Now I think I need to make some for dinner.
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2 packages
Old 03-22-2016, 09:50 AM
  #5

From grocery store. Betty crocker brand I think. Make them for church supper. Get good reviews and never any leftover.


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I agree with mhugs
Old 03-22-2016, 12:24 PM
  #6

Betty Crocker works at my house.
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Old 03-22-2016, 05:54 PM
  #7

Check out the Pioneer Woman's au grautin potato recipe - they're so good! But I only make them for holidays because of the cream in the recipe. YUM!
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Old 03-22-2016, 06:23 PM
  #8

I cannot figure out how to share it with my ipad, but allrecipes has a scalloped potato with onion recipe that is the best I have had. It has mayo in the recipe, which I thought was weird, but it makes it great?
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Au Gratins Pioneer Woman! yum
Old 03-23-2016, 02:28 PM
  #9

http://thepioneerwoman.com/cooking/p...oes-au-gratin/
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Old 03-23-2016, 07:29 PM
  #10

My mil used to make potatoes au gratin with cheddar, sliced American from the deli dept., & then she added a stick of butter for added richness . We rarely eat those potatoes anymore since they are so, so fattening......BUT, they were delicious.

I am cooking on Sunday and will try my cousin's Swiss potato recipe. It is very simple, but yummy.
After eating it for years while visiting her at her home for dinner, I finally decided to ask her how to make it.

She just slices potatoes on a mandolin, layers them in a shallow baking dish, pours cream over them & adds salt & pepper.
Then she bakes them at 325 until they're done.

I figured that this would be easier to make than potato salad.....and be a welcome change for our Easter dinner.


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