Wonderful potatoes! Used 1 cup skim milk, 1 cup fat free half and half, and upped the (sharp) cheddar cheese to 2 cups (it's what I had in the 'fridge). Oh, and I did mince the onion, just because I'm not used to onion rings in au gratin potatoes. Perfect comfort food. I had to cover mine for the last 40 minutes of cooking because it was getting too brown on top, and it cooked perfectly! YUM!
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