Cheesy au Gratin Potatoes
Appears in Cook's Country April/May 2009
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...