Creamy Au Gratin Potatoes
I found this to be a very good "foundational" recipe. Though I was raised a "meat and potatoes" person, over the years I've expanded considerably to love and cook Indian, Peruvian, and Chinese cuisines, among others. Therefore, I usually jazz up more traditional recipes, including this one.
For starters, I found the onions indispensable, though I used half rings. They cooked very tender for me. Moreover, I sprinkled a generous amount of garlic powder over the potatoes once I have arranged them in the casserole dish. To the sauce, I added a teaspoon of paprika and dill weed.
It came out delicious with a very complex flavor (more than simply potatoes and cheese).
1 user found this review helpful
Jan. 17, 2013