On Tue, 26 Mar 2019 16:40:42 -0400, jmcquown >
wrote:

>I haven't made this in a while. Today just feels like a blustery main
>dish dinner kind of day.
>
>I use my food processor to uniformly slice potatoes. You might prefer a
>mandolin. Sheldon might bitch about how none of us have knife skills to
>slice potatoes. Whatever.
>
>Layer the thinly sliced raw russet potatoes in a greased or buttered 2
>quart baking dish. Feel free to add sauteed onion, garlic and other
>aromatics in butter and add to the potatoes. Today I added 1/3 lb.
>diced andouille sausage. You could add ground beef, diced ham, or skip
>the added meat.
>
>Prepare 2 cups bechamel sauce. Pour the sauce over the potatoes in the
>baking dish, making sure all is coated well. Top with about 2 cups of
>shredded sharp cheddar cheese and a sprinkling of breadcrumbs. Bake at
>375F for about 45 minutues until potatoes are tender and mixture is
>bubbly and nicely browned on top.
>
>Serve this with a vegetable or a side salad if you wish.
>
>Jill

this is one of those threads that is giving me a craving and I will
have to get some potatoes so I can make au gratin pretty darn quick.
Janet US