Add Some Bacon to Your Cheesy Potatoes With This Easy Homemade au Gratin Recipe
Add Some Bacon to Your Cheesy Potatoes With This Easy Homemade au Gratin Recipe
Recipe and photos by Launie Kettler
When it comes to au gratin potatoes, there are two schools of thought. The potatoes soak up all of the cream, so they cut into perfect, tidy, little wedges.
Or:
They should be a “little bit of a sloppy mess.”
Call us fans of the second camp.
Au gratin potatoes should be a little loosey-goosey and should have a little sauce to dunk bread into for the ultimate in a carb high.
That’s our position, and we’re not changing it!
And when we break open the steaming layers of potatoes, onions, and cheddar cheese sauce, we know all is right with the world.
But, just make sure to let the au gratin potatoes cool for a few minutes before serving. Or else, you might accidentally sound like Clark Griswald from Christmas Vacation when you give a speech to your loved ones.
“The most enjoying traditions of the season are best enjoyed in the warm embrace of kith and kin. Thith tree is a thymbol of the thpirit of the Griswold family Chrithmath.”
Launie Kettler is a food writer and photographer who cooks big food in a small kitchen in northern Vermont. Her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin.
I got these for my husband and he LOVED them! Starting with the box - so well made and packaged - beautifully designed and balanced handle - everything is perfect about the knife. Great job F N Sharp!
Functional, great capacity, and beautifully made. We tossed our old knife block out, but included the old knives in with the new, as there is ample room.
