I went through multiple recipes hoping to find the simplest possible one and fearing that a simple Potatoes Au Gratin recipe just does not exist. But lo and behold, it actually does, and from the most unlikely of sources, Emeril Lagasse. When I came upon this recipe I was relieved to see that it is actually possible to make scalloped potatoes with minimal effort.
The first time I made scalloped potatoes, hubby sliced all the potatoes, which made my job super easy. This time around however, I did everything myself. I pretty much followed the recipe, except that (there is always an except), I didn’t have white pepper, so I used black pepper. I used a combination of half-and-half and fat-free milk, instead of whole milk, and I used shredded Cheddar Monterey blend and shredded Mozzarella. The big thing that I did differently was that I used raw red potatoes instead of cooked potatoes, therefore having to bake the potatoes about 40 minutes.
Here is what I got…
Hubby said that it might have been a little light on salt. I thought it was pretty good, but I guess I am not the most objective judge. Next time I’ll be more generous.