think au gratin with cheese added, they are smoother if you melt in the
chees to the white sauce, but in a pinch you layer cheese/potatoes pouring
on white sauce as you go, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>>a few might disparage this but for me getting the potatoes right clicked
>>when dh made the white sauce seperate and steamed the potato slices then
>>assemble and bake, Lee
>
> Hmmm... I haven't heard to do that before. And I've never used a white
> sauce.
>