Recipe by MzKitty
"This is the recipe of a friend of my parents. We loved it as kids and I've made it for my family, who also really like it."
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1 1/2 cups
1 1/2 cups
grated Cheddar cheese
I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest red potatoes("B" size), which wasn't specified, & I just used the size that came in the 5 lb bag I bought. Now I know & will definately try again:)
Should have read the reviews before making this. My sauce just sat on top of the potatoes. It was too thick to move through the potatoes. Layering may be a better approach. Or adding more milk to the roux...perhaps a cup and a half.
wow, scrumptious!!! My daughter wasn't sure she'd like it but had two full servings! I made one change: I added 3 chopped scallions to the sauce with the cheese just before pouring onto the potatoes. The sauce is very thick but cooks up delicious. Thanks a lot Cindy!
We loved these, but I did change it up a bit, hence the 4 stars instead of 5! This is a great base recipe to create something totally awesome... I used regular potatoes, doubled the sauce using light velveeta instead of the cheddar and adding a little more milk to thin it out a bit, garlic powder and seasoned salt to taste. I layered the potatoes (which I peeled), some cheese sauce, finely chopped onion, some shredded cheddar and a little blue cheese and then repeated the layers. LOVED the buttered cracker topping! This was a huge hit w/ me and my hubby! These will be made over and over! Thanks for sharing. :)
The sauce is too thick as written; it won't seep between your potatoes. Add another 1/2 c. (precooked potatoes) or whole cup (raw potatoes) of milk to the written roux. Reduce the cracker crumbs--as written this recipe fits in an 8x8, and you'll never get a cup and a half of crackers spread over that unless you like a really, really thick layer of crust on top. (1 cup is sufficient for a 9x13 pan!) Personally I skipped the precooking step--Yukon gold potatoes will cook to done from totally raw in an hour in recipes like this. (I did 40 mins at 350 and 20 mins at 400, because I had to put another dish in.) Thanks for the recipe, I rather liked the addition of dry mustard, gave it a sort of a tangy bite that we enjoyed.
double the sauce
This is yummy. I didn't melt the cheese in the milk mixture, I just added it between the potato layers. I used a combination of sharp cheddar and mozzarella cheese. It took an hour in the oven for me. Came out great!
Loved this dish. I did double up on the cheese sauce and used my usual white potatoes rather than the red ones. I used Club crackers for the topping and we were all fighting to get the top layer because it was so crunchy and delicious! Very good flavor- thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Cindy's Really Good Au Gratin Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 254
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