Perfect. recipe is simple, no processed ingredients. Excellent nutrition. A good recipe is a springboard for myriad adjustments, and this au gratin receipt gives one many options. Here's a suggestion/dialogue with Cynthia's offering: Having scaled the measures up by one third, I: - Replaced one third more potatoes with One cup (dry) red quinoa. I cooked the quinoa in a touch less water as required, added the cut/scrapped bits of potato and onion to it, then laid quinoa on as a middle layer, between the two sets of potato/onion layers. - Used Yukon Gold variety instead of Russet, as the slices seem to crumble less, and maintain their shape. - Used two types of onion: 1/3rd Western Yellow, 2/3rd Northern Red. More for nutritive balance then for colour. - Rubbed garlic onto bottom and sides of baking dish. Sauce adjustments: - Used dark Rye flour in sauce. Again, this was done for the nutritive benefits of Rye. Don't worry, is doesn't turn the sauce brown. Rather, one gets a more rich and less bright orange colour. - Being out of milk, I whisked two eggs into 1 cup of 33% (pouring/whipping) cream, replaced the rest of the milk with water. - Added half a tablespoon of fresh-cracked black pepper, and one heaping tablespoon minced garlic to the sauce (after cheese is added). A beautiful base recipe. I have already given Cynthia's to a friend, who has always used processed ingredients. Now they know an old french dish, done simply, has alot of appeal.
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Perfect. recipe is simple, no processed ingredients. Excellent nutrition. A good recipe is a...