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Creamy Au Gratin Potatoes

Reviewed: Jan. 17, 2013
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).
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