On Mar 26, 1:06*pm, "Sandusky" > wrote:
> Nothing fancy, just thinly sliced potatoes, layered and seasoned, and some
> cream. *I'm trying to avoid little pools of grease from forming on the top,
> and I know cheddar can be pretty greasy. *What about Parmesan or Asiago?
> Any suggestions?
>
> Also, while I'm at it, is there a potato preference for this? *I like red
> potatoes, but is there a "better" potato?
>
> Thanks for any suggestions.
>
> -gk-

Your cheese idea is fine- those are both pretty strong, and so you can
use less. Actually I think it would be better with less. I also like
Yukon Golds for stuff like this.