This is a very good recipe as is, and an excellent one when tweaked a little. The technique of making the roux and cooking the sauce seems to be the key to a smooth and creamy result. As others have said, it's better with a little more sauce. I added an extra cup of half and half and a little extra cheese. Skip the onion. Try a combination of Gruyere and sharp cheddar. Cook sauce on low til nice and smooth. Add to potatoes in layers so all potatoes are fully covered with sauce. Mine cooked a bit quicker than 90 minutes and the cheese began to brown on the glass bottom (maybe the Gruyere?), so keep and eye on it after an hour. As an added kick, although not really necessary, I added some crumbled crispy bacon to the layers. These were the best au gratin potatoes I have ever made.
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This is a very good recipe as is, and an excellent one when tweaked a little. The technique of...