Potatoes Dauphinios (Scalloped Potatoes) & Potatoes Au Greaten

One day my wife picked out a recipe from Julia Child’s cook book for me to make, Coq Au Vin; but that’s not the subject of this blog. With the Coq Au Vin, I cooked Potatoes Dauphinois. They turned out a bit soggy, and some of the potatoes weren’t cooked as much as I would have liked; but they were still good. Since then I tried Potatoes Au Greaten from a recipe I found on the Food Network web site. However, this time the potatoes weren’t cooked all the way through, and I used too much cream. Well, knowing to use less cream and to let it cook longer, one would think I would try it again…Wrong! I decided to try a different recipe. Once again, I looked up a recipe on the Food Network web site, I chose to make a Scalloped Potatoes recipe. One thing that is common with most of these recipes is Swiss cheese. While I love Swiss cheese, I wanted to change the flavor a little. Looking at some of the comments when I looked up the recipe, I read that someone had mixed in some cheddar, and mozzarella cheese into the recipe; so, I decided to experiment with that. I was careful with the cream, and I let the potatoes cook a little longer than usual. They came out of the oven bubbling, and all the potatoes were cooked through and weren’t soggy. The cheese combination worked out well, although I could have layered them better between the potatoes. Even though the potatoes came out fine this time, I’m going to keep on trying to “tweak” the recipe to fit my taste a little more. Here’s the recipe I used.

http://www.foodnetwork.com/recipes/emeril-lagasse/scalloped-potatoes-recipe/index.html