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Creamy Au Gratin Potatoes

Reviewed: Oct. 21, 2009
So here's what I did. I sliced the potatoes and the onions very thin - this reduced the cook time to about an hour. I used more butter and more cheese than the recipe called for, resulting in very tender potatoes and onions - perhaps this is why I didn't have a problem with the onion rings as so many others do - they were completely soft and I barely noticed them! I say add spices to suit whatever your tastes are - I seasoned the potatoes with seasoning salt, black pepper, garlic powder and cajun seasoning, and also added garlic powder and black pepper to the cheese sauce. The result: The best potatoes I've ever had! I will definitely make these again and again. Deeee-lish!!
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