Gratin Dauphinoise

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Gratin Dauphinois (Scalloped Potatoes with Cheese)

Cooking Light, JANUARY 2002
I’ve tried the CL scalloped potatoes and they are TOO WATERY!! These were perfect! We added more cheese, because 1/2 cup just didn’t seem like enough. They were really good and the cheese got really brown on top, which I LOVE! I will probably take these and the ham we had with them for lunch tomorrow. On the MAKE AGAIN LIST!!
Cutting board
Measuring cups and spoons
Mandolin or cuisinart
Small saucepan
13×9 Baking dish

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