Cheesy au Gratin Potatoes

82 comments

Appears in Cook's Country April​/May 2009

Few foods seem as all-American as potatoes. But what you actually get from au gratin potatoes can range from curdled cream and unevenly cooked potatoes to cheese that's barely there and slices that fall into sloppy heaps. This American classic needed perfecting.

SERVES 6 to 8

TIME 2 hours

Cheesy au Gratin Potatoes

WHY THIS RECIPE WORKS

The choice of potato was critical for our Cheesy au Gratin Potatoes. We settled on starchy russets cut to an even, near-translucent thinness with an inexpensive mandoline slicer. If you don’t have a mandoline, the slicing disk on a food pro...

Print