Sure, au gratin potatoes might be an Easter tradition, but there's no reason they can't be a favorite anytime. This simple classic au gratin recipe is quick to make and sure to be a crowd-pleaser.
The answer is cheese! The sauce for scalloped potatoes is usually milk or cream-based while au gratin potatoes have cheese sprinkled in between the layers or on top for a more decadent dish.
Yield: 6 servings
Sodium: 865 mg
Fat: 15 g
Protein: 9 g
Cholesterol: 50 mg
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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