The Tools: Potatoes, Cheese Sauce, Mandolin and Oiled Casserole Dish.

I’ve done scalloped potatoes on this blog before and AuGratin Potatoes are a close relation to them. I won’t go into the making of a white sauce again but all you have to do for AuGratin sauce is add in a cup or two of shredded cheese and your sauce is done. I used left-over sauce that I’d made a few days earlier for macaroni and cheese.

I don’t usually get this fancy but I had friends coming over for dinner and thought this would be a great side dish. The rest of the meal was grilled chicken thighs and grilled asparagus. Yummy!

Read more here!