Baked Potatoes au Gratin

Make Cheese Sauce

Cook potatoes.  Firm, waxy potatoes, not mealy baking potatoes, are best for this dish.

Parsley buttered potatoes, left over

To cook potatoes, you have choices: whole or cut up, peeled or not peeled, microwaved or in a pot on the stove.  Or you can use leftover potatoes, as I did here.

Embed cooked potatoes in the sauce.   Pour the mixture into an oven dish sprayed with non-stick spray.  Strew shredded cheese over the top.  Bake, covered, at 350 for 20 minutes, then take off the lid to let the top brown.

Potatoes au Gratin

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).