Classic Potatoes Au Gratin…who doesn’t love ’em? This dish is perfection and is especially good for those wonderful holiday feasts. A mandoline will ensure uniformly, thinly sliced potatoes, the key to making a perfect, tender potato au gratin. But don’t worry, a sharp knife and a steady hand can work, too. When working with a manoline, be sure to use the potato ‘gripper’ as the potato gets about half-way down…this will keep your hands and knuckles safe from the sharp blade! The mandonline makes the potatoes, for your Potato Au Gratin, nice an thin! You can also use a variety of your favorite melting cheeses. I love Gruyere and Fontina, which is what I recommend. Butterkasse is super creamy, and adds to the velvety cheese in the dish. Find great cheeses at: www.wisconsincheesemart.com It all comes together to make a heavenly dish
Classic Potatoes Au Gratin
Course: Side Dish
Cuisine: American / French
The quintessential French side dish, that is just so happy on American tables. Simple, decadent, and amazing. Use your own imagination when it comes to the cheeses on top...this recipe has my favorite blend of cheeses. And of course, a mandolin makes for the best gratin ever. Perfect for holidays! Enjoy.