Creamy Au Gratin Potatoes and pork cuttlets
beerorkid | May 10, 2008
We have tried au gratin taters a few times before, but this recipe worked well this time.
Tried some pork cutlets from Hollenbeck. Different than I thought, but good. Will bread these next time with some gravy.
the mandoline makes slicing taters a breeze
of course bacon would make it better
a light bechamel for the base sauce
add cheese
Came out pretty good. will kick the cheese sauce up a bit next time though.
